New French Table: Classic and Contemporary Home Cooking

Mother Giselle and daughter Emily of the Roux family, which operates the Michelin-starred Le Gavroche restaurant in London, have created a fabulous collection of French haute cuisine recipes made easy. They brilliantly juxtapose the rich cooking traditions from Giselle’s family in southern France with modern variations from Emily, a professional chef, who trained in France and worked in top Paris restaurants before returning to London. Classic French cuisine is updated with ingredients such as quinoa and healthy approaches such as adding proteins to transform salads into meals. Each chapter is introduced by Giselle or Emily sharing a story from her past. Closely guarded family secrets, including the precious recipes for Emily’s grandmother’s quince pâté and their classic honey madeleines, are revealed. The recipes, brilliantly and generously illustrated with photos by Helen Cathcart, are easy to follow and produce beautiful and delicious results. Home cooks should always read the entire recipe in full before beginning, as some require advance preparation or extended refrigeration or cool-down time before serving. Most ingredients are measured in ounces, grams, or a combination of metric and/or imperial measurement, which may challenge North American readers, but the recipes are worth a little calculating. This cookbook will not disappoint. (Oct.)