The inspiration behind Three Times a Day is simple: to help improve people's relationship with food in an unpretentious and accessible way.
Based on their popular food blog boasting 400,000 followers, Trois Fois Par Jour (Three Times a Day) creators Marilou and Alexandre Champagne are now sharing their recipes and photography with the world in a beautiful hardbound cookbook. With a focus on thoughtful eating, Marilou uses her passion for cooking and a knack for creating unique recipes to bestow a lovely collection of meals: from breakfast and brunch, to entrees and desserts. Simple tips and tricks sprinkled throughout advise on cooking techniques and easy ingredient replacements; thoughtful category labels (such as gluten- or lactose-free, quick & easy, vegetarian, indulgent, and gift) help guide the reader to the perfect recipe.
Three Times a Day, with more than 100 recipes combined with beautiful, rustic photography, will beckon to both budding and seasoned cooks, alike.
International pop star Marilou began her singing career in 2001 when she was only eleven years old. At the age of 16 she developed an eating disorder, and years later she started the blog Trois Fois Par Jour (Three Times a Day) as a way of healing and reconnecting with food. Since its launch in 2013, the blog has gained 400,000 followers.
Alexandre Champagne, Marilou's husband, has partnered with her on the Trois Fois Par Jour project since its launch in 2013. Using her food as his muse, he creates stunning photographs on earthy, rustic backgrounds.
| Celebrates the A Qi restaurant, located in Bruges, Belgium, which has just been awarded a Michelin star. |
Michelin-starred chef Alain Ducasse challenges the clich d image of French food as complicated and heavy. Here he goes back to basics and rediscovers the pleasures of simple French food based on healthy, locally sourced ingredients that are in season, without the fat and without the fuss.
The book features charming line drawings and mouthwatering food photography by one of France's most acclaimed food photographers. Sidebars and asides containing useful snippets of Ducasse's experience and advice are peppered throughout. With over 190 simple yet sublime dishes, Ducasse highlights a wide range of flavor combinations in which vegetables, fruits, and grains take pride of place, while animal protein is used sparingly for flavor. Ducasse casts aside preconceived notions of French food to reveal its essence--seasonal produce, fresh flavors, and hearty, healthy dishes meant to be shared with friends and family.
When Julia Child told Dorie Greenspan, "You write recipes just the way I do," she paid her the ultimate compliment. Julia's praise was echoed by the New York Times and the Los Angeles Times, which referred to Dorie's "wonderfully encouraging voice" and "the sense of a real person who is there to help should you stumble." Now in a big, personal, and personable book, Dorie captures all the excitement of French home cooking, sharing disarmingly simple dishes she has gathered over years of living in France.
Around My French Table includes many superb renditions of the great classics: a glorious cheese-domed onion soup, a spoon-tender beef daube, and the "top-secret" chocolate mousse recipe that every good Parisian cook knows--but won't reveal. Hundreds of other recipes are remarkably easy: a cheese and olive quick bread, a three-star chef's Basque potato tortilla made with a surprise ingredient (potato chips), and an utterly satisfying roast chicken for "lazy people." Packed with lively stories, memories, and insider tips on French culinary customs, Around My French Table will make cooks fall in love with France all over again, or for the first time.
Winner of the 2014 James Beard Award for Best Cookbook, Dessert & Baking
What does it take to perfect a flawless clair? A delicate yet buttery croissant? To pipe dozens of macarons? The answer is: an intimate knowledge of the fundamentals of pastry. In The Art of French Pastry award-winning pastry chef Jacquy Pfeiffer, cofounder of the renowned French Pastry School in Chicago, gives you just that.
- napol ons / Mille-Feuilles
- cream puffs
- Alsatian cinnamon rolls / chinois
- lemon cream tart with meringue teardrops
- elephant ears / palmiers
- black forest cake
- beignets as well as some traditional Alsatian savory treats, including: - Pretzels
- Kougelhof
- Tarte Flamb e
- Warm Alsatian Meat Pie Pastry is all about precision, so Pfeiffer presents us with an amazing wealth of information--lists of necessary equipment, charts on how ingredients react in different environments, and the precise weight of ingredients in grams, with a look at their equivalent in U.S. units--which will help you in all aspects of your cooking. But in order to properly enjoy your "just desserts," so to speak; you will also learn where these delicacies originated. Jacquy Pfeiffer comes from a long line of pastry chefs and has been making these recipes since he was a child working in his father's bakery in Alsace. Sprinkled with funny, charming memories from a lifetime in pastry, this book will have you fully appreciating the hundreds of years of tradition that shaped these recipes into the classics that we know and love, and can now serve to our friends and families over and over again. The Art of French Pastry, full of gorgeous photography and Pfeiffer's accompanying illustrations, is a master class in pastry from a master teacher.
A "culinary guru" and author of the award-winning Around My French Table and Baking: From My Home to Yours returns with an exciting collection of simple desserts from French home cooks and chefs
With her groundbreaking bestseller Around My French Table, Dorie Greenspan changed the way we view French food. Now, in Baking Chez Moi, she explores the fascinating world of French desserts, bringing together a charmingly uncomplicated mix of contemporary recipes, including original creations based on traditional and regional specialties, and drawing on seasonal ingredients, market visits, and her travels throughout the country. Like the surprisingly easy chocolate loaf cake speckled with cubes of dark chocolate that have been melted, salted, and frozen, which she adapted from a French chef's recipe, or the boozy, slow-roasted pineapple, a five-ingredient cinch that she got from her hairdresser, these recipes show the French knack for elegant simplicity. In fact, many are so radically easy that they defy our preconceptions: crackle-topped cream puffs, which are all the rage in Paris; custardy apple squares from Normandy; and an unbaked confection of corn flakes, dried cherries, almonds, and coconut that nearly every French woman knows.Whether it's classic lemon-glazed madeleines, a silky caramel tart, or "Les Whoopie Pies," Dorie puts her own creative spin on each dish, guiding us with the friendly, reassuring directions that have won her legions of ardent fans.
