- Paperback: 224 pages
- Publisher: Clarkson Potter; 1 edition (July 2, 2013)
- Language: English
- ISBN-10: 0307984826
- ISBN-13: 978-0307984821
- Product Dimensions: 6.8 x 0.7 x 8.5 inches
- Shipping Weight: 1.2 pounds (View shipping rates and policies)
- Average Customer Review: 138 customer reviews
- Amazon Best Sellers Rank: #68,761 in Books (See Top 100 in Books)
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The French Market Cookbook: Vegetarian Recipes from My Parisian Kitchen Paperback – July 2, 2013
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Featured Recipes from The French Market Cookbook
“Vegetable dishes at their brightest and most imaginative! Clotilde adds a touch of surprise to every recipe. Who needs beef in shepherd’s pie when you can have lentils and broccoli? Not Clotilde . . . and now not moi.”
“ ‘Food blogger’ doesn’t do Clotilde Dusoulier justice. True, she’s amassed a cult following with her pioneering website, but she’s also a journalist with her finger on the pulse of Parisian culture—and an expert and wholly original cook. With its delicious, vegetable-driven take on French cuisine, The French Market Cookbook is a triumph of all Dusoulier brings to the table, as enlightened and joyous as the woman behind it.”
“Coaxing out each ingredient's true, rich flavor remains the book's greatest triumph … Dusoulier's refreshingly simple, yet comprehensive, manual urges that we go to the market to "be surprised and seduced by the ingredients," to which we answer "oui."”
“We know the French have a way with butter, cheese and wine, but they're also supertalented with preparing green beans, eggplant and cabbage. And while "healthy French food" may sound like an oxymoron, Clotilde Dusoulier, who lives in Paris and writes the blog Chocolate and Zucchini, promises veggies don't have to be doused in cream or mixed with a pile of pasta to taste delicious.”
– Oprah.com, The Best Cookbooks of Summer 2013
“Dusoulier, you may know, is the wildly popular blogger behind Chocolate and Zucchini, and with her charming new book she is showcasing, as the subtitle puts it, “Vegetarian Recipes From My Parisian Kitchen.” She’s a flexitarian these days, but with the cookbook she wants to show readers how to coax flavor out of the best locally grown, seasonal fruits and vegetables without relying on meats (mock or otherwise) or heavy amounts of cheese or even too many carbs.”
– Washington Post
“90 seasonal recipes that work magic with produce available from your local farmers.”
“These recipes achieve a simple elegance that underscores, without overwhelming, the natural perfection of seasonal ingredients.”
- Boston Globe
“If you can’t make it to France this summer, The French Market Cookbook by Clotilde Dusoulier will teach your Union Square spoils to speak francais. No heavy white sauces or elaborate steps here, just regional, ingredient-driven, rustic-elegant fare … Get the taste of jealousy out of your mouth with cherry-rose compote or peach clafoutis, ooh la la.”
– Edible Manhattan
“One doesn't generally think of French cuisine as being vegetarian-friendly, yet vegetables are front and center in Clotilde Dusoulier's French Market Cookbook. In this charming new vegetarian cookbook, the Chocolate & Zucchini author highlights seasonal, meatless dishes that anyone can love.”
“This clever book is arranged by season and inspires pangs of longing in anyone who has ever gone to a produce market in Paris.”
– France Magazine
"Vibrant photographs throughout highlight the textures, colors, and simplicity of Dusoulier's fare and will inspire readers to either cook or book a trip to France."
– Publishers Weekly
Top customer reviews
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My experience with actual French food in France is limited to a school trip , at the age of 13 while living in Britain; and as it was: A - a cheap school trip; B: We were kids and C: We were Brits, they probably thought it we would all enjoy the basic Continental breakfast, baguettes and pate for lunch, and some kind of fast food for dinner. However on a day excursion when allowed to shop ; my 13 year old self was already a foodie and I managed to make a beeline for a little patisserie and try some authentic French pastries and yes I was hooked!
So I had to try this - French cooking, vegetarian and seasonal! What more could you ask for!! To begin with, I love the fact that this book is divided into seasons. Growing up in the UK in the 80s, we had to cook with what was available in season as that was pretty much all we had. That said, strawberries we only available in summer and they were red and flavorful not pale and bitter, the winter was dominated by root veggies from which we made soups! This book follows those principles!
Each season looks at the produce that is typically found in those months - think peas and asparagus in Spring, berries and peaches in the summer - and then features recipes that feature these ingredients. Many of the recipes are simple and easy to prepare, though be ready for some that are more involved or require more steps such as the tarts which require you to make olive oil tart dough! This weekend we enjoyed the avocado and radish mini tartines which took minutes to assemble; followed by a lentil and watercress salad! There is a recipe for a vegetarian bouillabaisse (more steps but they can be broken down) , beautiful tarts such as asparagus buckwheat and a tomato mustard tarte and I cannot wait for my tomatoes to grow to try the tomato and tarragon bread soup!
The book features snacks, appetizers, soups, main course and desserts; each with explicit directions and many mouthwatering photos! Those used to more conventional or health based vegetarian cookbooks might want to take note of the heavy French influence of breads, cheese and pastry! This is not a gluten free vegan cookbook, its true French Vegetarian and personally I am fine with that - this is healthful eating in season, full of flavor and for me, bread and cheeses is a big part of that! This is a book I will carry to my Farmers market so see if what they have, can be matched with a seasonal recipe!
My new weekend go to cookbook! Shop the Farmers market - cook with fresh food, have a glass of wine, and a big smile on my face and a full but healthy belly!
Her Lentil and Watercress salad has become a staple for luncheons, her Blanch Roasted New Potatoes will make you see what you've been missing by cooking them any other way.
As more and more things ripen in the garden, I intend to use this much more. Buy it!
Very few captivate me as much as this one does.
the day I received the cookbook, I read it cover to cover.
Never have I done that before.
It was a very interesting read.
Within two weeks I have made more than 75% of the recipes for my clients.
They are awesome.
I am super psyched to have this cookbook as part of my collection.