"A welcoming 400-page beauty filled with evocative photographs and approachable recipes, it's a volume you'll revisit time and again."--Fine Cooking
"This 400-page cookbook isn't just straight inspiration: It's a thorough reference to their Burgundy larder, with guidance on cooking essentials, seasonal menus composed of more than 100 recipes, kitchen rituals, and techniques they insist any cook can master."--Conde Nast Traveler
"If you want to master a new skill, a cooking school's book is a good place to start. Especially when it's from this French one of the same name, which is where I imagine Julia Child would have gone if she were going to school now. It has promising recipes, inviting photos, heartwarming stories and tips that will make you a better home cook."--Tasting Table
"In this, their first cookbook, they've brought their collective teaching experience to the page, guiding the reader through classic French recipes like plum tarte tatin, watermelon and vineyard peach salad, and baby leek galettes with goat cheese and wild garlic."--Departures
"The Cook's Atelier shares the classic techniques they teach: It's French cooking made easy, interspersed with a glimpse into life in regional France."--Fathom
2019 IACP Cookbook Award for Design
Mother and daughter American expats Marjorie Taylor and Kendall Smith Franchini always dreamed of living in France. With a lot of hard work and a dash of fate, they realized this dream and cofounded The Cook’s Atelier, a celebrated French cooking school in the storybook town of Beaune, located in the heart of the Burgundy wine region. Combining their professional backgrounds in food and wine, they attract visitors from near and far with their approachable, convivial style of cooking.
Featuring more than 100 market-inspired recipes and 300 exceptional photographs, this comprehensive reference is an extension of their cooking school, providing a refreshingly simple take on French techniques and recipes that every cook should know—basic butchery, essential stocks and sauces, pastry, dessert creams and sauces, and preserving, to name a few. Seasonal menus build on this foundation, collecting recipes that showcase their fresh, vegetable-focused versions of timeless French dishes, such as:
Watermelon and Vineyard Peach Salad
Little Croques Madames
Sole Meunière with Beurre Blanc and Parsleyed Potatoes
Seared Duck Breast with Celery Root Puree and Chanterelles
Plum Tarte Tatin
More than a practical introduction to classic French cooking, this richly illustrated volume is also a distinctively designed celebration of the French art of joie de vivre and an inspirational primer on adopting elements of the French lifestyle, no matter where you live.