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I have a lot of cookbooks and this is one of my favorites! I’ve used it as a cookbook, but just finished reading it as a book. The anecdotes are so alive. You want to put the book down and either start cooking or plan your vacation (or move) to the French countryside. The author really makes you appreciate the simplicity of good cooking and fresh ingredients.
This was a really fun cookbook to read. The information about farms, farming techniques, and food were very interesting and I loved the personal touch of the farmer interviews. The recipes were a great mix of classic and unexpected and offered something for every occasion.
really liked it
I met Susan Hermann Loomis when I attended her cooking school, On Rue Tatin, outside of Paris in the spring of 2007, and that’s where I purchased her cookbook. And while it is over a decade old, it’s still available from some retailers and is astonishingly relevant in 2008. Susan was on a mission to meet local farmers and purchase only the freshest local ingredients from farmers she knew and trusted to create authentic French recipes long before you heard about CSAs or grass fed beef here in Col
While the recipes I cooked while visiting On Rue Tatin were not exactly the ones contained in the book, they echoed the simplicity and authenticity of Susan’s cookbook and I can tell by perusing the book that the recipes will be easy to make and delicious to taste. For an easy start, try the simple aioli with vegetables – we had this for dinner one evening in Louviers and it was suprisingly satisfying. Better yet, be adventurous and try something so very French as rabbit – I did!