French Roots: Two Cooks, Two Countries & the Beautiful Food Along the Way

When French-born Chez Panisse executive chef Jean-Pierre Moullé and Denise Lurton of the Bourdeaux wine-exporting family connected in 1970s Berkeley during the Bay Area food revolution, they united the groundbreaking food culture of California with the culinary traditions of their native France. These “restless rule breakers” describe their lifelong journey between two continents and offer up 100 distinctively French-inspired recipes, which reflect a love of both innovation and tradition. They describe how “country lives” in two countries connect them to seasonal rhythms and local food sources and inspire their respect for ingredients, self-sufficiency, flexibility, and simplicity in cooking. The Moullés take readers to kitchens of their childhood, Chez Panisse in Berkeley and Denise’s Bordeaux kitchen, and list recipes both inspired: grilled duck breast with black currants and cassis; warm foie gras with onion confit; and ratatouille tart. Desserts include claufoutis; gateau au chocolat with ganache; and lemon verbena ice cream. There’s a section on aperitifs, toasts, wine pairings and history. The Moullés serve up inspiration for living and eating well. (Sept.)