Sustainable living, in the French style. Rich with fabulous recipes, lustrous photography, and a compelling personal narrative, this gorgeous cookbook evokes the food, flavors, bounty,
and beauty of a sustainable life in the French style.
James Beard Award-winning author Georgeanne Brennan translates the tenets of a certain way of living—an approach to daily cooking that’s rooted firmly in the French tradition—for American home
cooks everywhere. Featuring recipes driven by the seasons and the outdoors, paired with lovely lifestyle photography, this inspiring cookbook weaves together her personal experience, stories,
and tips about how to create a sustainable life—one that celebrates the relationship between the land and the table, and among food, family, and friends—no matter where you reside.
The Potager: Year-Round Vegetables: green garlic and new potato soup; charred artichokes with fresh herb dipping sauce; zucchini and pine nut fritters; fennel and chicken braised with
lemon; savory chard and raisin tart; sweet pepper and shelling bean Gratin; parsnip soup with toasted almonds; winter beignets with sauce verde
The Orchard: Fruits & Nuts: home-cured olives, cherry and onion chutney for seared duck breast, chestnut and pork stew, pear, arugula and shaved parmesan salad, mulberry and
pistachio tart, chestnut cream profiteroles
The Barnyard: Cows, Goats, Sheep, Pigs, Chickens, Ducks & Rabbits: foie gras terrine, chicken liver pâté, shredded duck confit and cornichon buns, beef braised in red wine and bone
marrow, roast chicken with potatoes and droppings, stuffed breast of lamb-Michoui style, frozen meringues and fruit cream
The Forest & Fields: Wild Things: snail-stuffed mushroom, wild mushroom soup, foraged greens and prosciutto salad, quail with juniper glaze and shallots, fresh bay leaves skewered
with lamb and peppers, Crème Brûlée with Black Truffles, lavender pepper goat cheese.
Water: Fish & Shellfish: smoked trout pate, thin-sliced raw scallops with wild fennel pollen, pot de poisson, Moules Gratinée, sea bass with lemon verbenas buerre blanc, sea urchin
sauce
