Frenchie: New Bistro Cooking

In this delightful cookbook, chef and restaurateur Marchand begins his narrative with anecdotes of cooking traditional French food at age 15 in the orphanage in Nantes where he grew up. After putting himself through culinary school, he embarked on a 10-year journey cooking all over the world—London, Hong Kong, Spain, and New York. While working at Jamie Oliver’s London restaurant Fifteen (where he eventually became head chef), Marchand was given the nickname Frenchie, which now graces his critically acclaimed and much loved Paris restaurant. Marchand tells readers, “I didn’t write this book to show you what I could do: I wanted to show you what you can do.” And he succeeds with this inspired and adventurous collection, which reflects his philosophy of making good food with good ingredients. Marchand shares beautifully simple, seasonal recipes such as a grilled baby lamb with fava beans, sweet peas, and mint chutney. In the summer there’s smoked trout (smoking is one of Marchand’s signature techniques) with avocado puree and marinated cucumbers. For winter, Marchand suggests pan-fried duck breast with orange-infused celeriac, and candied kumquats. These are delicious dishes with wonderful flavor combinations that come together quickly and easily (Apr.)