Around My French Table（ISBN=9780618875535）

　　"Food that doesn't take a diploma from Le Cordon Bleu to prepare, from a 'culinary guru.'" (New York Times )

　　When Julia Child told Dorie Greenspan, “You write recipes just the way I do,” she paid her the ultimate compliment. Julia’s praise was echoed by the New York Times and the Los Angeles Times, which referred to Dorie’s “wonderfully encouraging voice” and “the sense of a real person who is there to help should you stumble.”
　　Now in a big, personal, and personable book, Dorie captures all the excitement of French home cooking, sharing disarmingly simple dishes she has gathered over years of living in France.
　　Around My French Table includes many superb renditions of the great classics: a glorious cheese-domed onion soup, a spoon-tender beef daube, and the “top-secret” chocolate mousse recipe that every good Parisian cook knows—but won’t reveal.
　　Hundreds of other recipes are remarkably easy: a cheese and olive quick bread, a three-star chef’s Basque potato tortilla made with a surprise ingredient (potato chips), and an utterly satisfying roast chicken for “lazy people.”
　　Packed with lively stories, memories, and insider tips on French culinary customs, Around My French Table will make cooks fall in love with France all over again, or for the first time.

　　Inducted into the Who's Who of Food and Beverage in America, DORIE GREENSPAN is the author of the James Beard Award-winning Baking: From My Home to Yours. She worked with Jean-Georges Vongerichten in his first U.S. kitchen and was Elle magazine's first food writer, recipe tester, and translator. With Pierre Hermé, Dorie wrote Desserts by Pierre Hermé, winner of an IACP Cookbook of the Year Award, and Chocolate Desserts by Pierre Hermé, winner of the Gourmand prize for best cookbook in the English language. A contributing editor for Parade, a long-time special correspondent for Bon Appetit, and frequent guest on NPR's All Things Considered and The Splendid Table, Dorie lives in Paris, New York, and Westbrook, Connecticut.^Fellow creator ALAN RICHARDSON has photographed dozens of best-selling cookbooks, and his work appears in many leading food and women's magazines. He is the coauthor of The Breath of a Wok, which won two coveted awards from the International Association of Culinary Professionals.

INTRODUCTION
nibbles and hors d'oeuvres
soups
salads, starters, and small plates
chicken and duck
beef, veal, pork, and lamb
fish and shellfish
vegetables and grains (mostly sides, but a few mains too)
desserts
fundamentals and flourishes
SOURCES
INDEX