“This straightforward guide is on the simple side of things, beginning with a brief blueprint for creating the perfect piecrust followed by a series of recipes, which are organized by pie type."
“Hearty but refined French winter comfort food … Offerings are sophisticated but … unfussy.”
—Spokesman-Review (Spokane, WA)
“Lush and gorgeous.”
Praise for Stéphane Reynaud and Rotis:
“Spectacular...One of my favorite new cookbooks."
“Offers recipes for every course and appetite . . . The son of a butcher, Reynaud grew up eating all manner of meat, innards and scraps, a kind of ratatouille of the flesh . . . well suited to adherents of the nose-to-tail, no-waste philosophy.”
—Christine Muhlke, The New York Times Magazine
“With Reynaud’s books, I always feel as if I can understand just where it is that French food comes from. The dishes tend toward hearty, approachable fare from the French countryside, but the recipes can guide a home cook to new comfort with a sometimes intimidating cuisine.”
—Don and Samantha Lindgren, owners of Rabelais in Portland, Maine, in Bon Appetit
“It might be presumptuous to say that anything could be a one-stop resource on rustic French cooking, but Reynaud’s door-stopper cookbook comes pretty close.”
“Always with excitement do I open a cookbook by Stéphane Reynaud . . . This is the type of book to put next to your night table and read a few pages before going to sleep and to dream of marvelous feasts.”
—Colette Rossant, Super Chef