A Table: Recipes for Cooking and Eating the French Way (Hardcover)
Peppler provides all the recipes you could possibly need to host a dinner party the French way, as well as tips about selecting wine, cooking for a group, stocking your kitchen and more. The photos are gorgeous and the recipes are well-written, making the process of prep, cooking, and assembly a breeze. While most of the recipes are meant to serve a crowd, they are easy to scale down as well. The pork chops with apricot jam, golden raisins, olives, and kale is a particular hit!
-Rachel— From Staff Picks
À Table: Recipes for Cooking and Eating the French Way is an alluring, delicious invitation to the French table from Paris-based American food writer and stylist, Rebekah Peppler. It is both a repertoire-building cookbook and a stylish guide that will make readers feel as though they are traveling through France with a close friend.
New York Times contributing writer Rebekah Peppler shares 125 elegant, "new French" recipes that reflect a modern, multicultural French table. With approachable recipes, a conversational tone, and aspirational photography, À Table contains secrets for cooking simple, sophisticated meals and recreating the magic and charm of French life anywhere in the world.
125 ACCESSIBLE RECIPES: Included are classics such as Ratatouille and Crème Brûlée; regional dishes, such as Basque Chicken, Niçoise (for a Crowd), and Alsatian Cheesecake; as well as recipes born of the melding of the cultures and flavors that help define contemporary French eating, from Bigger Bánh Mì and Lamb Tagine to Green Shakshuka.
USEFUL ADVICE: Guidance on shopping, stocking the pantry, and preparing the table, as well as stories on French food culture, make this not just a recipe-driven cookbook but also a chic guide to modern French living.
FOREVER CHIC: French food and the French lifestyle will never go out of style. À Table offers a window into an enviable way of life and is filled with inspiring, useful tips—perfect for Francophiles and anyone who likes to cook and eat good food.
• Home cooks looking for accessible recipes, relying less on fancy techniques and more on ease and accessibility.
• Fans of Rebekah Peppler's work, including her James Beard Award-nominated book, Apéritif, and regular writing in the New York Times.
• People of all ages who like to plan unfussy meals with delicious food and minimal prep.
Joann Pai is a food and travel photographer based in Paris. Her work has been featured in esteemed publications such as Saveur magazine, Condé Nast Traveler, and the New York Times.
"If the snacks in the last book (Aperitif) can be taken as a preview of Rebekah Peppler's palate, I know the recipes in À Table will be right up my alley." -Food52, "12 Coming-Soon Cookbooks We Can't Wait to Read"