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A Kitchen in France: A Year of Cooking in My Farmhouse Hardcover – October 28, 2014
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Featured Recipes from A Kitchen in France
“A Kitchen in France…encourages us to cook together and share good food and wine with people we love.”
--The Wall Street Journal
“This highly personal and friendly book encourages readers to really appreciate ingredients, and time spent in the kitchen and at the table.”
“Equally enthralling as her recipes is Thorisson’s seemingly effortless conjuring of a rustic dream life, often exquisitely illustrated by her husband’s photography…”
“If you’ve ever read Mimi Thorisson’s blog, Manger, you know what it is to envy her life, full of long walks through the French countryside with her children and seeming endless brigade of dogs, which end at home with bushels full of produce that she effortlessly turns into feasts, all cassoulets and tarts and roasts and good wine to wash it all down. But if you’re going to buy one aspirational cookbook this fall, it’s Mimi’s—because you’ll actually take on many of her recipes, and absorb a bit of her style of entertaining in the process.”
“Mimi Thorisson’s picture-perfect life would almost be too idyllic to bear if she weren’t so generous: This lovely home cook willingly shares culinary secrets in her popular blog of two and a half years, Manger, along with a host of classic French recipes in a brand-new cookbook, A Kitchen in France. She leads her life with enviable style, from mothering seven children and wrangling the family’s 14 dogs to elegantly serving up a cognac-infused coq au vin.”
"You'll want to live in Mimi Thorisson's A Kitchen In France. The beautifully shot book includes decadent dishes such as butternut squash gratin and crepes with salted-butter caramel."
“In this warm and inviting collection, Thorisson…brings readers into her farmhouse in Médoc… [W]hile the appeal of this collection rests firmly on its recipes, the incredible photographs capture life in the French countryside. Sidebars on everything from dried grapevines and wine to garlic and visits to the butcher add little details that transport the reader to this bucolic, idyllic world where Thorisson is the perfect host.”
—Publishers Weekly, starred review
“No slave to received wisdom, Thorisson has tinkered with [Médoc’s] outstanding seasonal meats, vegetables, and fruits to generate a very personal sort of cuisine, which she now shares with her devotees.”
“Mimi Thorisson’s gorgeous new book, A Kitchen in France, is a charming window into an idyllic life in Médoc. While we can’t all live in a beautiful farmhouse surrounded by lush woods, handsome children, and inquisitive terriers, at least we can now re-create at home our own slice of heaven with Mimi’s delectable cherry clafoutis.”
—April Bloomfield, author of A Girl and Her Pig
“Mimi’s book is an enchanting look at French-style country cooking, and it will make you run to the stove to re-create the delicious traditions it celebrates.”
—Clotilde Dusoulier, author of The French Market Cookbook
Top customer reviews
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At first glance, I was afraid most of the recipes were a little more involved since I had limited experience with French cooking. Having made some dishes from her blog before, I decided to peruse the book a few times before marking recipes that I was ready to take on. So far, I have made these dishes:
crepes with salted butter caramel (simple but delicious, you don't need a crepe pan)
fava bean soup (I'll skip the mint next time)
roast chicken with creme fraiche (amazing, I found that rubbing salt and pepper on the chicken first before rubbing the creme fraiche gave me better result, pair it with roasted potato for a complete meal)
pan-seared chicken breast with spring onions (I wasn't too excited about this one, kind of bland compared to her other chicken dishes)
tomato tart (if you're short on time, use store-bought crust. The crust got a little soggy so make sure to add extra flour at the bottom to absorb liquid from tomato)
mustard roasted poussins (I used chicken thigh. It's becoming one of my favorite chicken recipes.)
butternut gratin (a new recipe for butternut squash, will definitely make this again for Thanksgiving or Christmas)
All of the recipes that I have tried so far are are well written and not too complicated for a home cook like myself.
I would love to try these recipes in the future: coq au vin, duck confit parmentier, aniseseed sweetbreads with glazed turnips, bouillabaisse, pistacho sabayon with strawberries and meringues, seared foie gras with grapes and figs, pork cheek raviolis with cepes, calvados and creme fraiche apple tart (would make a great dessert for Thanksgiving or Christmas), garden cake (when berries are in season again), coffee cream puffs, chestnut veloute, salted butter creme caramel, and chestnut ice cream.
Other recipes that seem interesting but probably unrealistic for me to hunt down the ingredients would be black locust flower fritters (wouldn't even know where to get these), calves's liver a la bordelaise (need a good butcher shop), and escargots a la bordelaise.
This is a wonderful collection of well written recipes from Mimi's kitchen. I truly enjoyed her stories of food, people, and life in the French countryside. Her husband's beautiful photography not only augmented her stories but transported me to Medoc. What makes her even more likeable is her embracement of her Chinese heritage and desire to introduce that to her children. The end of the book features a few recipes that she makes annually for Chinese New Year which I will definitely try since I haven't made anything similar except for wonton soup.
My only gripe is thirty percent of the recipes in the book are found on her blog so this book gets 4 stars instead of 5 for the review--something to consider before buying this book. Overall this is a wonderful book for cooks who love French home cooking. This book is inviting, comforting, and full of soul. I was truly inspired to get into the kitchen and start cooking more French dishes.
I find it surprising that people who claim to be fairly accomplished home cooks find themselves daunted by the recipes. Mimi makes everything from scratch and teaches you how to do it as well. Developing a feel for these techniques takes time. However, that is not the fault of the book but rather the responsibility of the cook. Small changes in stove heat, humidity, altitude, etc must be accounted for and adjusted in your cooking.
Overall, I find this to be a useful book and it provides some variety on my staple recipes for classics as well as some delightful soups and desserts.
Most recent customer reviews
and eating very photogenic food.Read more
The photography was lovely along with the recipes.
Customer service excellent.