I have really enjoyed reading Clotilde's blog and was very much anticipating this book.
Recipes are clearly written and quite easy to follow, with accompanying photographs that are charming as well as informative.
I absolutely love this cookbook and I am slowly but surely trying out every recipe, starting with the desserts.
Fell in love with the book in the library and just had to have my own copy. It's great it's a smaller paperback version. I don't have lots of room for books in my library room.Published 6 days ago by Peggy Palmeri
Fun book not for the beginning cook, layout is alittle complicated, charming text. Not all ingredients easy to find in US. Nice blog available.Published 6 months ago by Nancy R. Wilson
I absolutely love this book! The author's writing is down-to-earth and fun and her stories are charming. Read morePublished 11 months ago by Huntersville
great book, amazing presentation of the book, lots of incredible recipes. great seller, good price, prompt shipment. will definitely recommend to friends. my chef wife loves it. Read morePublished 13 months ago by Ace Seven
I have several French cookbooks - not a lot, mind you (less than a dozen), but a group that I keep because I actually cook from them. Read morePublished 15 months ago by GenuineImitation
I drool over a number of recipes in the book. My favorite is a chocolate and zucchini cake that turns out moist and delicious with a texture that sends you right to heaven!Published 20 months ago by Adeline Minerva
A nice book to read, leaf through and then try. That's what I did and the final result was quite disappointing. Tried the Beef Bourgenon and it was not worth the time and money. Read morePublished on April 28, 2012 by Elinor Stone
i asked for this for christmas when it was first published. I knew the author's blog, and I thought it was pretty great that a young woman was able to generate a book off of a... Read morePublished on December 1, 2011 by GenuineImitation
I absolutely love this cookbook and I am slowly but surely trying out every recipe, starting with the desserts. Read morePublished on August 27, 2011 by Karen P Laux