Flexitarian blogger Dusoulier (Chcocolate and Zucchini) presents her second cookbook, a volume of vegetarian recipes inspired by "the love affair between French cuisine and vegetables." Without much introduction, Dusolier jumps right into a seasonal division of fresh, whole-food recipes, including lists of "Produce to Play with…" for at the start of every chapter. Vibrant photographs throughout highlight the textures, colors, and simplicity of Dusolier's fare, and will inspire readers to either cook or book a trip to France. Dusoulier celebrates the spring with a recipe adds prunes and pine nuts into Swiss chard pie—a marriage of fresh greens with crisp pastry. For summer, there is the gluten-free, chickpea-flour based zucchini and apricot socca tart. She suggests stuffing mushrooms with plums and hazelnuts or, on the sweeter side, a pear and chestnut cake for autumn's harvest, and spelt and vegetable pilaf or an updated Alsatian dessert, chocolate berawecka, in winter. A final chapter focuses on kitchen "essentials," such as various tart dough, from yeast-raised spelt to a fast olive-oil pastry; bechamel sauce, with instructions for a vegan version; and vegetable stock. Though most recipes include diary and/or eggs, Dusolier otherwise successfully takes on the notoriously difficult mission of merging the vegetarian diet with the French cuisine. (July)
Reviewed on: 08/12/2013 Release date: 07/01/2013 Genre: Nonfiction
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