Tips, tricks and recipes to make your feasts and fetes more French, from the New York Times best-selling author of Lunch in Paris and Picnic in Provence.
When Elizabeth Bard, a New Yorker raised on Twizzlers and instant mac and cheese, fell for a handsome Frenchman and moved to Paris, she discovered a whole new world of culinary delights. First in Paris, then in a tiny village in Provence, Elizabeth explored the markets, incorporating new ingredients and rituals into her everyday meals and routines.
After 15 years of cooking in her own French kitchen, making French friends, and observing her slim and elegant French mother-in-law, Elizabeth has gathered a treasure trove of information that has radically changed her own eating habits for the better. She realized that what most Americans call "dieting" - smaller portions, no snacking, a preference for seasonal fruits and vegetables, and limited sugar - the French simply call "eating". And they do it with pleasure, gusto, and flair.
With wit, sound advice, and easy-to-follow recipes, Bard lets her listeners in on a range of delightful - and useful - French secrets to eating and living well, including hunger as the new foreplay, the top five essential French cooking tools and 15-minute meals popular throughout France, and the concept of benevolent dictatorship: why French kids eat veggies and how to get yours to eat them, too. Whether you're ready for a complete kitchen transformation or simply looking for dinner party inspiration, Dinner Chez Moi is a fun, practical, and charming how-to guide that will add a dash of joie de vivre to your kitchen - and your life!
"Bard's inspiring cookbook explains how to cultivate French-style eating habits that encourage healthy thinness along with essential joie de vivre. Bard (Lunch in Paris), raised in an American home where processed cheese and bottled salad dressing were staples, has the enthusiastic zeal of a convert to her French husband's ways...Sitting down to eat together and not snacking through the day are approachable goals; conquering American portion sizes will be the real French revolution." (Publisher's Weekly)
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