The tastiest salmon dish

     Along with my latest video, I have listed here what is needed for this wonderful meal, which is as tasty as it can only be healthy.  There is really no recipe, just get one half or whole salmon, preferably red sockeye (make sure it is wild caught) and season it with freshly crushed black, white, pink and green pepper; some salt, some lemon slices, chopped black olives and top with chopped dill.  Drizzle with the best olive oil you find and bake on a 360F oven for 15 minutes.

     For the sauce, mix equal parts of mayonnaise and plain yoghurt (I used skir in the video as that's what I had that day in my fridge), and a finely chopped garlic clove.  Mix in some Madras curry to taste.  Serve on top of the salmon.  Keeps in the fridge for quite a few days.

     I wish I could take credit for this recipe, but it belongs to that genius Mexican chef Monica Patiňo.  You can check her out on her Facebook page, and if you ever go to Mexico city, you just MUST visit her restaurants.

     Click here to watch the video.

     Bon appettit!!

Dinner cruise aboard Les Bateaux Mouches

     When it’s Saturday night in Paris the possibilities are endless.  One can go to the theatre, the movies, dancing, the Opera… and also take a breathtaking dinner cruise on the Seine.  This can also be done during the day time, but the city is magical at night, and this experience is simply a MUST for every visitor, at least once in their lifetime.

     I am in total agreement with the notion that Paris, as a city, cannot possibly take a bad picture.  At night, this concept gets emphasized tenfold.  Notre-Dame illuminated, the Eiffel Tower scintillating during the first five minutes of every hour, the ghosts of the ancient Pont Neuf, the Louvre pyramid… one cannot stop oohing and ahhing all the way through dinner. 

     There are a few companies that provide this sort of entertainment.  I chose the Bateaux Mouches following the recommendations of some local friends.  The company was created at the end of WWII by Jean Bruel, who at the time devised a new glass boat for visitors to the city to view it in all its glory whilst crusing the Seine.  It is an experience I shall cherished for the rest of my life.  You should book your table quite in advance (at least 90 days or so), especially if you will be travelling during high season, like the summer or during the Christmas holidays like I did.  

     There are two sets of menus to choose from, one higher end than the other.  I chose the more modest one, called Prestige.  It seemed quite delicious and not overtly expensive.

     You will eat on this boat.  A lot, so I suggest going with an empty stomach.  It’s a 3-course menu, plus appetizer and cheese, and 2 types of wine.  I had a whole table for myself, by the huge glass window-pane.  I sat down and allowed myself to enjoy the feast. 

     First came the appetizer, along with the house champagne called Castel Mouche, not too dry, not too sweet.  Quite good actually.  I could have drank several glasses, but I didn’t, as I knew there was more coming.  The nibbles were s couple of courgettes amuse-bouches and some grissini with a dipping sauce.  We were still docked at this time.

     For when started moving, I chose the Vol-au-vent for my starter, filled with a mixture of escargot, garlic and parsley.  It didn’t look like a Vol-au-vent should, but the taste was what mattered and it was truly tasty, although not well-presented.  This was my favorite dish of the whole meal.

  

   For the main course I chose the Filet of sea bream seasoned with basil, broccoli puree and parmesan cream.  A simple, yet quite tasty dish.  Very tender fish, which matched perfectly with the puree and the sharper cream.  It was paired with a Chablis.

     As we were around the Institut du Monde Arabe, the cheese course arrived.  A slice of Reblochon and a Camembert.

  

   At this point, I was fully stuffed.  I could barely finish the cheese, but dessert was coming!  I chose the Coffee mousse dome, served with a crème anglaise and some coffee - espresso.

     I was glad I had to walk back about half hour to the place where I was staying.  I needed it!  The cost of the dinner was 99€.  Certainly not extremely expensive for a memory that will last a lifetime.  Overall, the dinner could have been better, but it wasn’t bad, just too simplistic at time for my taste.  Highly recommended.

The Champagne Diaries - Part 3: A visit to Les Halles in Troyes

     The last installment of my Champagne Diaries related to my trip to that region involved visiting the local market.  In France, any central city market is referred to as Les Halles (or "The Halls").  Reminiscent of the famous Les Halles of Paris, I visited the one in Troyes, which was just as well, as I was in serious need of exercise after my gourmet meal at La Mignardise (read all about that post here).

I thought I'd let the pictures speak for themselves.

The entrance to the eponymous market.

Truffle-stuffed quails.

Farm-made Chaource, one of the local cheeses of the region.

An assortment of home-made farm cheeses, made by the local fromager.
The smallest ones are no bigger than an olive.

Farm-made yoghurt, with flavours as exotic as Pear Vervena
and Tangerine-Almond.

Charcuterie at its best: from left to right, paté de foie, fromage de tête and boudin noir.

Vegetables of the highest quality.  No preservatives here!

A rare sort of mushroom which intrigued me to no end.  I would've loved it
in an omelette.

A tomato-anchovy tart that just made me want to dive into it.

Freshly caught fish.  From bottom to top: sardines from
Brittany, sardines from Provence and anchovies.

More fresh fish: clams scallops and oysters.  All in
their shells.

Hare and peacock! Still with their skins and feathers on respectively.

Merchants offer all kinds of products, including ready-made meals, like the soufflés and seafood
vol-au-vents in this picture.

Supreme-quality Charolais beef.

Ready-to-prepare rabbits.

Partridge and pheasant.

Home-made rabbit terrine and smoked slab bacon.

     My first visit to a French market left me absolutely dumbfounded.  It is certainly not for the faint of heart, yet the exuberance of it all consumes you.  Dare to visit one, and marvel in person.

The Queen of Four Kingdoms... and foie gràs

     I did some leisurely reading during my vacation, and since I’ll be stopping by Reims again later on in the year, I thought a novel that would illustrate the allure and mystique of the Middle Ages would certainly put me in the mood.  French Royalty has a history as full of debauchery and bloodshed as there has ever been one.  Deep in the throes of the Middle Ages, amidst war, plague, extreme weather and hunger, monarchs and aristocrats lived lives of luxury, enrobed in silks, taffetas and furs, adorned with priceless jewels that were passed on through generations.  It is in this world that HRH Princess Michael of Kent anchors her first novel of what she named “The Anjou trilogy”.  It is not the first book I read by Princess Michael, but it is the first fiction one, and I must say, the book is as beguiling as its author.

     The story centers about the reign of Charles VI “le folle”, and his insecure son Charles VII, but it is told from the point of view of the astute Spanish Princess, Yolanda de Aragón, the renowned “Queen of the Four Kingdoms”.  When Yolanda left her native Zaragoza in NE Spain, it was to marry Duke Louis II of Anjou in Provence, a claimant to the throne of Naples.  Louis II was also cousin of the then current French King, Charles VI.  The story develops around Yolanda’s influence in the world of the King and of his heir, the future Charles VII, the King whom Jeanne d’Arc helped, but got nothing in return other than a horrific death; and whose mistress, Agnès Sorel, gave birth not only to 3 illegitimate daughters by the King but also to the concept of the royal mistress in itself; and who also died a very bad death.  One can speculate Charles VII was indeed cursed, and anyone who came near him would have a fatal dénouement.  Personally, I find that the King’s insecurity, due very much to his upbringing, and which the novel delves into, had much to do with the conundrum of death that seems to have surrounded him.

     The story begins with Yolanda’s betrothal.  Quite a long one this one – 9 years, after which, Louis II of Anjou came home defeated and without the throne of Naples.  On the eyes of Princess Michael of Kent’s, she made a good marriage and she and her husband lived a happy, although quite unstable life.  What with Louis having to consistently attend last minute councils in Paris due to King’s ill health (it is now thought he suffered from epilepsy), and his own fixation with winning back his Kingdom in Naples, Yolanda was left to care for their 5 children and their magnanimous landholdings throughout France. 

     But Yolanda also had enormous power and influence over the future Charles VII, whom she nurtured as her own, and to whom she gave Jeanne d’Arc and Agnès Sorel, for two very different, yet very strategic reasons.  All of this, for the Kingdom of France, a Kingdom that did not give her much in return.  

Faye Dunaway looks regal and plays a masterful portrayal of Yolanda de Aragón

in the blockbuster movie “The Messenger”

     She did live a life of luxury though.  With several palaces in the Loire valley, as well as the one in Tarascon in Provence, the households could feed (and usually did) an army.  Princess Michael takes us into the aristocracy’s preferred method of transport at the time – boats, and describes idyllic picnics by the river.  Yolanda’s palaces used to entertain constantly, and the kitchens had staffs of 30 or more. 

     Early on in the novel, we are privy to the beginnings of the wonderful tradition of foie gràs, as when she first arrives at her castle in Angers, she is offered a tasting by the Chef, of goose liver.  The cook explains that the geese are brought up in the farm, and then “the dogs chase them to make them run and the alcohol enters their bloodstream – especially the liver – before they meet their end” (pg. 39).  He also admits to mixing ground almonds into the final preparation.

     Foie gràs is something I have loved ever since I can remember.  I have my mother to thank for having introduced me to it at a very young age.  Notwithstanding the controversy that surrounds its production, in France it is found all over, and any good épicerie stocks it or even offers their own.  One brand I discovered back in the 90’s is LaComtesse du Barry.  Just like the name it is associated with, the maison offers the most delicious assortments of foie gràs, either fresh or canned.  I used to be able to order them online, but since the new customs regulations, the only way to bring them is in your suitcase.

     My favorite are the flûteaux de jambon, which are none other than duck foie gràs rolls, saucisse-style, wrapped with the very best ham.  They used to make only one version, but they now offer two, both with cooked ham, but one with extra special jambon de Bayonne.  It is this latter one I had as a special treat these past few days, and the one that reminded me of Yolanda’s story with her cook.

    Although I doubt the company makes their geese run after giving them alcohol these days, this is a wonderful delicacy, which can be served with a simple green salad or a side of green beans, and quite a few toasts for spreading or just making your own canapé.  A chilled Sémillon blanc or a dry rosé will pair perfectly for a relaxed, luxurious holiday lunch or picnic.  You can also make one of the cocktails I suggested here, especially the Sunset Rosé.

The flûteau in all its glory, enrobed in its own gelée and duck fat.

     Alternatively, you can lounge in your own backyard and have your own private moment of indulgence while having this sumptuous feast and reading The Queen of Four Kingdoms.  I guarantee you won’t be disappointed by either.

Valentine's Day simplicity - and elegance

     Sometimes one just needs to take a shortcut in order to impress.  Although I certainly do not advocate doing so on a daily or even a weekly basis, it is important that once in a while, we do minimal work in the kitchen – or even in the running of the household, simply to enjoy ourselves and our loved ones.  This was the case for Valentine’s Day this year at my house, when we were just too busy and too tired in order to have a more formal meal.

     First, grab your pasta.  Make it a special one though.  I had some strangozzi al tartuffo (a not-too-thick, not-too-thin pasta flavoured with black truffles).  I cooked them till “al dente” (the only way to eat pasta for me), tossed them with some unsalted butter, opened a small jar of sliced black truffles and sprinkled them throughout.  I then added some shavings of the best, 22-month aged Parmeggiano and served them.  It is quick and astonishing way to impress with minimal effort.

    For dessert, go the package route.  Not the supermarket package route though.  Williams-Sonoma has the most utterly delicious Red Velvet Molten Lava Cake kit, which will make you shine like no other as the pièce de resistance of your romantic dinner.  The kit contains enough mix for 8 mini cakes.  I used individual ceramic soufflé dishes to cook them.  Just add some butter to melt the chocolate chips, then add them to the red cake mix, along with water and a spoonful of white vinegar.  I do recommend doing as the package suggests and add a teaspoon of cream cheese in the center of each cake.  Once one cuts into it, the inside will spill out with some white cheese, providing for the full effect of a red velvet cake. 

Presentation is just as important.  Topped with whipped cream and fresh 

mint, the dessert becomes a show-stopper.

     We also did have some cold days recently.  In keeping with the red theme so typical of this month, how about a twist on the classic hot chocolate?  I found this recipe through the Aldi 2016 Calendar, and I must say is the best homemade hot chocolate I’ve tasted so far.  The whipped cream with cream cheese gives it enough stability so it does not melt immediately.  It is very rich, and a dessert in itself.  Serve it with some nice chocolate shortbread or dipping biscuits.

Red Velvet hot chocolate with cream cheese whipped cream

Ingredients for 2 or 3 servings:

• 2 cups whole milk
• 3 cups heavy whipping cream, divided
• 2 tsp. white vinegar
• 2 ½ tsp. Mexican vanilla extract, divided
• 1 cup granulated sugar
• 6 Tbsp. baking cocoa
• 1 tsp red food colouring
• ½ tsp salt
• 2 oz. cream cheese, at room temperature
• ½ cup powdered sugar

Preparation:

     In a medium saucepan, combine milk, 2 cups of heavy cream, vinegar, 1 tsp. vanilla extract, sugar and cocoa powder.  Simmer over medium heat, whisking till smooth.  Add the red food colouring, salt and heat through.

     Using a mixer, beat the cream cheese and powdered sugar until light and fluffy, about 5 minutes.  Slowly beat in the vanilla and remaining heavy cream until stiff peaks form.

     Pour the hot chocolate into a glass and topped with the whipped cream.  Garnish with coloured sugar or crashed candy canes.

We didn't go the the Westgate Smoky Mountains Resort, but their glass cups
fit our hot chocolate perfectly.

The French tradition of Foie Gràs for the Holidays

     If you’ve been reading my blog lately, you probably noticed the inspiration from my recent trip to France.  The experience has enlightened me beyond what I expected.  In preparing for my next trip (hopefully for the next holiday season), I am trying to keep the same pace I had whilst in that country, both activity and diet-wise.  It was incredible to me that after indulging as much as I did I returned home with 4 pounds less and a lot of gusto for life itself.

     This way the French have for living life to its fullest directed me to my next read, a book that I have been wanting to get my hands on for a few of months now, ever since I started following its author’s YouTube channel.  I am speaking about Lessons from Madame Chic – 20 stylish secrets I learned while living in Paris, by Jennifer L. Scott.

     Scott went to Paris as an exchange student in her early 20’s and stayed with whom she calls “Famille Chic” for 6 months.  During that time, she became a woman of sophistication and style.  It is true, Paris – and France in general – gives you that.  Art is everywhere in that city, and I’m not just speaking about museums.  The way ordinary people dress, conduct themselves, eat and approach life in general is a true inspiration that everyone else should follow.  Walking through the streets of Paris one feels the power of beauty on every level, from its buildings to the view of the Seine, and the shop windows of the food stores that look like jewelry stores.  The French truly know how to live life to its fullest and make every day living into an art form.

My copy of "Lessons...", all tagged to facilitate
easy reference.

     Lessons from Madame Chic is divided into 3 main sections, each containing several chapters:

• Part 1: Diet and exercise
• Part 2: Style and beauty
• Part 3: How to live well

     Although for some the book will provide enlightment from one page to the next and one chapter to the other, I personally found the concepts in the last section about “joie de vivre” the most important and influential ones.  Things as simple as using your best china every day and not just for special occasions, dressing comfortably but presentably even when at home and valuing quality over quantity are quite a revelation for the consumerist society in which we live today.  Perhaps it comes from having lived through two world wars that left the country with a mentality of valuing the present and only producing its best, but if one truly thinks about it, it becomes quite obvious that the only intelligent way to live life is on this level.

     When I came from France, my luggage was at the maximum weight allowed for the plane before one must pay a penalty.  It was full of… you guessed it – food.  Not fresh food mind you (although I know people who bring certain items and I must confess, the concept intrigues me enough to further explore it), but quite a few cans of foie gras, condiments, books and different accoutrements all related to arts of the table.  I almost bought no clothes.

     There is nothing like a good foie gràs, paired with the correct glass of wine, that says one is truly enjoying the moment.  So for my birthday, which happens to coincide with the holiday season, that is exactly what I did.  I opened one of the cans I bought at Fauchon, that quintessentially high end gourmet store in Place de la Madeleine.  And nothing better than auspiciously sampling their luxurious goose foie gràs Alsatian style, I thought, in anticipation of next year’s trip to that region (and others.  Stay tuned!)

     The foie gràs from Strasbourg is not, I must say, like that of Périgord (I prefer the latter).  Still, goose foie gràs is goose foie gràs, and as a delicacy, it is one that I appreciate profoundly.  There is a certain kick in its flavour, albeit slight, which leaves a happy note on the tongue.  This demure sharpness makes it perfect to be paired with a glass of the classic Trimbach Gewűrtztraminer 2012.  The minerality of the wine, combined with a slight sweetness makes the foie gràs shine without overpowering it and its round, whole finish gives the proper closure for each bite.

     I chilled the foie gràs for 2 days in the coldest part of the fridge, and took it out about 15’ before serving.  I topped it with just a few grains of rose pepper and served it on rye toast.  I also had a canapé simply topped with crème fraîche and salmon roe.  The whole celebration was intimate, luxurious and delicious from the gastronomical standpoint.

     Keeping in mind Jennifer L. Scott’s adage in “Lessons from Madame Chic”, I used my best holiday china, showing Rudolph in the background, and laid the table with a red satin cloth.  The candle is Forest Herb, from a store called Terrain.  It gives a light scent of pines mixed with fresh herbs, subdued yet refreshing in the likes of a quiet pine forest.  

     Although my birthday dinner was intimate, it was undoubtedly chic, and it gave me a private feeling of luxury that I will cherish always and look forward too for more pleasurable moments.  And yes, Happy Christmas. 

A book to cherish: The Little Paris Kitchen

     It is not always that I review cookbooks.  They are, in fact, probably the most time consuming books one can write a review about.  For one, the reading might be tedious (unless there is a storyline along with the recipes), and secondly, the recipes need testing.

     What attracted me to this British young woman with Asian looks was not just her lovely television show, but the concept she came up with: living in Paris, she invited people to her tiny flat and cooked for them.  A sort of mini restaurant with ultra-personalized service.  The rest, as they say, is history.

Rachel in her tiny Paris kitchen

     British by nationality, Rachel Khoo has both Asian and European roots.  Her father, a direct descendant of the Khoo Kongsi clan, immigrated to Britain in 1968, where he met Rachel’s mother, Austrian by birth.  The Khoo Kongsi clan were wealthy merchants in 17^th century Malacca.  Recently, Rachel took a trip to Malaysia, filming new footage for her T.V. show and also to do research on her roots.

     In The Little Paris Kitchen, her first book in the English language, she gives 120 simple recipes that are all Parisian classics.  Navarin d’agneau printanier, Gratin Dauphinois, Quiche Lorraine, Steak tartare, plus three ideas and detailed instructions on how to shuck oysters and a killer Mousse au Chocolat, Poires Belle Hélène, Mont-blanc and Ĭles Flottantes.  Her recipes are simple and one can expect results as the book promises them, something not always the case with cookbook, as I have learned.  The book is divided into:

v  Everyday cooking (quick recipes for a meal at any time.  Loved the Salade de figues et foies de volailles.

v  Snack time (or le goûter, as the French call it.  A pick-me-up for mid-afternoon).

v  Summer picnics (recipes for Spring.  I’m reproducing one below).

v  Aperitifs (terrines, patés et les huîtres, including 3 variations on the classic mignonette).

v  Dinner with friends and family (recipes to linger over with a crowd).

v  Sweet treats (what would French cuisine be without the ubiquitous pièce de resistance).

     There also a couple of appendixes with some basic recipes for sauces (both savory and sweet) and stocks, as well as cooking measurement equivalences and the author’s favorite foodie supply places in Paris.  I have tested several of the recipes in the book and loved all of them.

Rouleaux de salade Niçoise are a crisp alternative

for a Springtime aperitif.  You can use her recipe as a

base for your own.

     I made my own variation on the Navarin d’agneau printanier and used veal osso-bucco instead, thus transforming it into a sort of Blanquette de veau (which recipe is also included in the book).  I used veal broth for the cooking instead of the suggested water.  After two and a half hours in the oven, my cast iron pan produced flake-away tenderness in the meat, accompanied by seasonal vegetables like carrots and peas.

     The Gratin Dauphinois, an astonishingly simple, yet flavorful dish, is reproduced admirably.  We had it along with the blanquette.

     A tasty French classic is the Quiche Lorraine, from North-east region of the same name.  Innumerable variations of this dish exist, but my biggest surprise was to find out that the original recipe does not include cheese, just some very good bacon and that staple of French cooking I always like to keep in my fridge, crème fraîche.  I’m including the recipe here turns out the crumbliest dough.  I cannot overemphasize the use of the best bacon you can get your hands on.  I found one by La Tienda, cured from Spanish “pata negra” pigs and cut it into lardons, which you can get here.

Rachel Khoo’s Quiche Lorraine:

Ingredients for 4 to 6 portions:      

     

·         6 Tbsp soft butter

·         1 tsp sugar

·         Pinch of salt

·         1 1/3 cups all-purpose flour

·         2 eggs, separated

·         Ice-cold water

For the filling:

·         5 oz. lardons

·         4 eggs plus 2 egg yolks

·         1 ¼ cups crème fraîche

·         1 tsp salt

·         Pepper

Preparation:

Using a wooden spoon, beat together butter sugar and salt until soft and creamy (do not overmix!).  Mix in the flour followed by the egg yolks and 2 Tbsp. of ice-cold water.  Bring together to make a smooth ball, adding a little more water if the pastry is too crumbly, kneading only as necessary.  Wrap the dough in plastic wrap and refrigerate overnight.

            Remove the pastry from the fridge 30 minutes before using.  Roll between 2 sheets of parchment paper until it is ¼” thick, and use to line a 10” pan that is at least 1 ¼” deep.  Brush the pastry with egg white.  Refrigerate while preparing the filling.  Pre-heat the oven to 350F.

            Meanwhile, fry the lardons in a nonstick frying pan until golden brown, then lift out with a slotted spoon and leave to cool on paper towels.  Lightly beat the eggs and egg yolks in the bowl, add the crème fraîche and seasoning, and continue to beat until mixed together.  Scatter the lardons in the pastry shell and then pour in the egg mix.  Bake for 30 to 45 minutes, until the filling looks golden brown and set.  It can be served either warm or cold.  A crisp friseé salad goes marvelously with this, along with a glass of Beaujolais.

     I have a killer sweet tooth, and her desserts are all classics done the easy way.  Poires Belle Hélène make for stunning presentation and are a cinch to make.

    My favorite dessert of all time is, however, Mousse au Chocolat.  This book includes probably the best recipe on this dessert I have come upon.  It starts with a base of chocolate crème pâtissière.  I have found a way to make it even richer and darker, using dutch processed black cocoa powder, currently sold through the King Arthur Flour catalog.  The crème will turn out a threateningly black colour but fear not.  The key to the ultimate Mousse au Chocolat starts with this step.

Rachel Khoo’s Mousse au Chocolat:

Ingredients for 4 to 6 servings:

·         2 Tbsp soft butter

·         1 ½ oz. cocoa nibs, plus extra for serving

·         2 egg whites

·         ½ cup confectioner’s sugar

·         A couple of drops of lemon juice

·         Pinch of salt

·         5 oz. dark chocolate (65% to 70% cocoa), finely chopped

·         Scant 1 cup of heavy cream

·         1 ½ cups chocolate crème pâtissière (recipe below)

Chocolate crème pâtissière:

      Ingredients:

o   6 egg yolks

o   ½ caster sugar

o   1/3 cup cornstarch

o   1 Tbsp black cocoa powder

o   2 cups whole milk

Preparation:

Bring the milk to a boil and switch off the heat.  Mix in the cocoa powder. 

On a separate bowl, whisk the egg yolks with the sugar until light and thick, then whisk in the cornstarch.  Pour the milk in a slow stream onto the egg mixture, whisking vigorously all the time.  Return the mixture to the pot and whisk continuously over medium heat, making sure to scrape the sides and bottom to prevent burning.  The cream will start to thicken, once it releases a bubble or two, take it off the heat.

Pour into a bowl and cover with plastic wrap to prevent a skin from forming and refrigerate overnight.

Preparation:

            

     Brush 4 to 6 glass ramekins with soft butter.  Add some cocoa nibs and roll them around the sides and bottom until evenly coated.

     Put half the egg whites into a clean glass or bowl, add the confectioner’s sugar all at once, along with the lemon juice and salt and whisk until snow white.  This technique makes for fool proof meringue.  Add the rest of the egg whites and continue whisking until the meringue forms stiff peaks.

     Melt the chocolate in a bain-marie and separately whip the cream into soft peaks (this is important, we do not want overbeaten cream!)

     Bring the crème pâtissière at room temperature and beat to remove any lumps before stirring in the melted chocolate.  Mix in one third of the meringue, then gently fold in the rest followed by the whipped cream.

                 Divide the mousse between the glasses and chill – ideally overnight, but if you cannot wait, at least a couple of hours (the book says 1 hour, but my experience suggests 2 is better).  The only drawback (or not), is that this mousse should be consumed within 2 days due to the raw egg white used in its preparation.

     This is a must-have tome in your French cooking library.  It is mama’s cooking with a modern twist and, purporting the fact that its author used to work in the fashion business, it is also lavishly illustrated with full colour photography, with Rachel wearing the cutest dresses.

© Chronicle Books