Around My French Table: More than 300 Recipes from My Home to Yours

by Dorie Greenspan, Alan Richardson (Photographer)

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 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 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.

Genres: Cookbooks, Cooking, Food, Nonfiction, France, Reference, Foodie

544 pages, Kindle Edition

First published January 1, 2010

About the author

Called a culinary guru by the New York Times, Dorie Greenspan is the author of the James Beard Awardwinning Baking: From My Home to Yours, which inspired the creation of the online baking community Tuesdays with Dorie. She has been passionately involved with French food for the last three decades. With Pierre Herm, she wrote Desserts by Pierre Herm, winner of an IACP Cookbook of the Year Award, and Chocolate Desserts by Pierre Herm, winner of the Gourmand prize for best cookbook in the English language. Greenspan won both an IACP and a James Beard Award for her Baking with Julia. She is also the author of Paris Sweets and The Caf Boulud Cookbook (with Daniel Boulud). Inducted into the Whos Who of Food and Beverage in America, she is a contributing editor to Parade magazine, writes regularly for Bon Apptit, and is a frequent guest on NPRs All Things Considered and The Splendid Table. Greenspan lives in New York City, Westbrook, Connecticut, and Paris."

Reviews

[John Mauro · Rating 5 out of 5]

My daughter's favorite vegetables are Brussels sprouts. Yes, Brussels sprouts. And it is entirely because of this wonderful cookbook by Dorie Greenspan, Around My French Table.

The recipe in question is "Brown-sugar squash and Brussels sprouts en papillot," which involves roasting a combination of Brussels sprouts, diced squash, and cubed apples in aluminum foil envelopes, seasoned with olive oil, brown sugar, and sage. It is the perfect combination of sweet and savory. The flavors are autumnal, but my family and I enjoy this dish year-round. I like to pair it with roast meat, also seasoned with sage to complement the vegetables. Roasted confit de canard is an especially good match, preferably accompanied by a glass of pinot noir.

This is just one of over 300 outstanding recipes from Dorie Greenspan, whom I see as a natural successor to the great Julia Child. Her recipes are authentic, yet also approachable. Most of all, they are homey and delicious.

These recipes feel like a warm hug on a cold day. I don't know how else to put it. It's a wonderful cookbook in every respect, and one of our go-to sources for healthy home-cooked comfort food.

[NILTON TEIXEIRA · Rating 4 out of 5]

This was very pleasant to read.
Great recipes told with great passion.
Everything sounds delicious.
I have not tried any of the recipes yet, but I noticed that all ingredients are easy to find.
As for cooking, most are time consuming (or so it seems).
Not all recipes are presented with a picture, but the author’s passionate description is good enough,
I loved the suggestions for variations of the recipes that is given at the end of the recipe.
Unfortunately there is no table for the nutritional value.
This book was released in 2010.

[Leona · Rating 5 out of 5]

Wow. When I think of French cooking, I always think complex, time consuming and hard to find ingredients. Dorie Greenspan dispels that conception with "Around My French Table..."

The book is filled with wonderful recipes that even the most timid cook wouldn't be afraid to try.

[Stacy · Rating 4 out of 5]

I finally understand why half the foodie world is going nuts over Dorie Greenspan in general, and this cookbook in particular. Named Cookbook of the Year by the IACP this month, Around My French Table is a must-have, a magical combination of tempting photographs, approachable yet sophisticated recipes, and superb writing. Each recipe is accompanied by a delightful anecdote behind how she acquired it and tips on how to prepare it best.

For example, her “Top Secret Chocolate Mousse” recipe relates her quest to get the recipe for this delicious mousse she was served by multiple friends in France. It was so good, but no one would tell her how to make it. Finally, a close friend revealed what no one else wanted to: The recipe was found on the back of a bar of Nestle baking chocolate.

It’s stories like this that make us feel like Dorie is a good friend teaching us to cook while sharing wonderful stories of the people and places in France we ourselves would like to visit. Some recipes are traditional, but without the fussy Julia Child approach; like modern French cooks, Dorie doesn’t mind taking shortcuts where possible, and she also includes ethnic-inspired recipes from former French colonized countries like Morocco and Vietnam.

I loved the book so much, it was my pick for my first cookbook club event (where everyone brings one dish from the same cookbook). I want to make everything in here at least once, and I’m already off to a running start.

[Suzanne Barrett · Rating 5 out of 5]

My beautiful copy of Dorie Greenspan’s Around My French Table arrived and after looking it over and marking out the recipes I just had to try, I began reading from cover to cover. This is an exquisite book in many ways. First, it’s a lovely hardcover volume, oversized with good quality heavy paper and enough photographs to get the creative juices flowing.

The volume contains more than 300 recipes gleaned from Ms. Greenspan’s own library, from French friends and chefs who have generously shared. These aren’t haute cuisine recipes, but more the type you’d be treated to if you dropped in for a meal at her own table. They’re French and homey, sometimes rustic, with old and new techniques–some rich with butter, cream and spices, others lighter with broth. There’s a hint of the Mediterranean in many dishes such as the Lamb and Apricot Tagine.

An introduction explains Ms. Greenspan’s love of Paris and how she came to shed her doctoral thesis for a stint as a pastry chef, later as a food writer, and finally as a relocated Parisienne (with homes in Paris and New York).

All of the recipes in Greenspan’s wonderful book are made from ingredients readily available in the US; she states each recipe uses large eggs, unsalted butter and whole milk, but the results can vary since there are individual differences in oven temperatures and such. She explains each cook needs to make her own judgment call on whether a dish is “done” based on many factors.

The sections are divided into Nibbles and Hors d’oeuvres (my personal favorite is Gougères, a delightful puffy pastry made with pâte à choux and grated cheese and served with white wine or Champagne: think cheese puffs). These are surprisingly easy to make and the result is spectacular; Soups (of course the Cheese-topped Onion is wonderful, but there are over a dozen other fantastic soups); Salads Starters and Small Plates (you have to try Hélène’s All-white Salad with Yogurt Vinaigrette); Beef, Veal, Pork and Lamb (again, the Lamb/Apricot Tagine);
Fish and Shellfish; Vegetables and Grains, which include a few main dishes; and Desserts (my personal favorite and easy to make is the Apple Cake). Fundamentals and Flourishes rounds out the sections with delectable such as Bubble-topped Brioches, Everyday Vinaigrette, Lemon Curd, Bittersweet Chocolate Sauce, Crème Fraîche, Crème Anglais, Tart and Sweet Tart Dough–in other words, the basic recipes you need to add a French flair to your dishes.

The beauty of this book–in addition to all the superlatives I’ve already mentioned–is that it works for most kitchens. The ingredients are readily available (if not, there’s a Source Guide in the back), the methods are simple enough that most cooks with a working knowledge of the kitchen can master, and they are delicious.

Brava to Ms. Greenspan for this essential guide to cooking the French way.

[❀⊱RoryReads⊰❀ · Rating 5 out of 5]

5 Stars!

Every recipe I've tried out in this book is delicious. The directions are easy to follow and Dorie is like a friend sharing her knowledge with you.

[Beth Cato · Rating 5 out of 5]

I've heard of Dorie Greenspan for a few years now, but this was my first time reading one of her books (thanks to a borrow through Prime Reading). I now understand the buzz around her cooking. She presents 300 French recipes in this book--recipes that often look intimidating--but does so with a gentle, calming manner. Her voice truly comes across on every page--these recipes are not mere recitations of ingredients and do this and that. I loved that most also featured little "good ideas" on modifications, too. The asides on French culture, like how to handle oneself in a cheese shop, were incredibly fun.

She also understands her audience. The book is from the vantage point of someone who has lived, grocery shopped, and cooked in France, but she knows her audience is American, and suggests necessary recipe changes for ingredients that are accessible and affordable.

Usually when I read a cookbook, I find maybe a couple recipes I want to try; that's a big reason why I buy few cookbooks these days. Why waste the space? However, I found a bunch of recipes of interest in Around My French Table, and already tried one! This is a book I would actually like to have in print--plus, I'm now keenly interested in finding more of her cookbooks, too.

[Kathleen Garlock · Rating 5 out of 5]

Gorgeous photos, fabulous and approachable recipes written in a way that makes me long to pull up a chair and join the family and friends at Dorie Greenspan's French table.

[Stephen Simpson · Rating 4 out of 5]

This is a surprisingly tough book for me to review/evaluate.

If I didn't already have a lot of French cookbooks, I'd probably like this more and that's really not the fault of this book/author, right?

I'd say a lot of the classics/must-haves are here, but there are definitely some big omissions, and she has altered some of them in ways that purists will probably complain about. Likewise, I can see French food snobs sniffing about the inclusion of non-traditional ("not real French") foods, ingredients, and recipes.

I was a little put off by her inconsistent use of names (sometimes she uses classical French names for dishes, and other times not), and I'm not sure I'd like how every recipe turns out. On the other hand, she gives good ideas/hints for adjustments and substitutions.

In the process of writing this out, I actually talked myself into moving this from 3-stars to 4-stars, so I'd say this is a solid book to have in a collection, but I can't say it would/will ever be my preferred go-to French cookbook, and I do still think there are many better French cookbooks out there.

[martha Boyle · Rating 5 out of 5]

All of my cook friends-this is the cookbook you need, even if you don't know it. Do you love Julia Child? French food? Simple recipes? This is your new bible.
Gorgeous to look at and so fun to read--I have a new interest in en papillote cooking-Yes, French cooking can be very healthy! Haven't tried everything in it (yet), but I think I will. Martha and Dorie doesn't have quite the same ring to it as Julie and Julia, but I don't care. I'm in love.

[Laura Bradbury · Rating 5 out of 5]

One of Mardi’s friends and mentors is the legendary Dorie Greenspan, who has built up a reputation for French cookery that follows the tradition of Julia Child.

Her recipes are infallible and produce reliable results every time. This is a wonderful book with tons of recipes that you will undoubtedly incorporate into your repertoire.

A classic.

[Emily]

Like Dorie’s other cookbooks I’ve read, the recipes are written clearly and ingredient lists are specific. This one lacks photos for every recipe, which is a downside for me, but I appreciate that each one has serving and storing notes (e.g., serve this with chicken; this can be made ahead of time up until step 3).

[Anne · Rating 4 out of 5]

Dorie Greenspan is an excellent guide and bridge between French and American cooking...plus the photographs are mouthwatering.

[Cindy Dyson Eitelman · Rating 5 out of 5]

I totally bow to The Tipsy Baker's opinion on this one--great recipes, detailed instructions, and comments in the margins that answer your questions before you even ask them. I loved the occasional descriptions of her shopping adventures in France and wished there were more of them.

Since it is a cookbook, and a hefty one, I didn't force myself to read every word. But I did turn every page, read all of the comments in the margins, and skim each recipe to see if I could or couldn't live without cooking it, immediately. There were only two such recipes--her Beef Daube looks like a sensible replacement for the over-complicated Beouff Borgiononne (plus, I never have been able to spell it). And a baked cauliflower dish looks so scrumptious I'm probably going to try it for Thanksgiving. One invaluable tip I found was how to make my own Creme Fraiche. Next time I need the finicky stuff, I'll think two days ahead and make a batch with the leftover heavy cream in the refrigerator and the plain yogurt I buy for the dogs.

[Cynthia · Rating 5 out of 5]

There are recipes here for every skill level. The instructions are clear with lots of back story in many cases where Greenspan discusses who's recipe it is, why a certain ingredient is included and how it impacts the dish, some in depth vignettes on how to work with a certain food and how to choose your ingredient. She also includes serving and storing tips with all recipes. Best of all are the mouth watering pictures of many of the dishes. I also have Child's "The Way to Cook" which I like but with Greenspan you feel you're having a chat with a friend in your own kitchen.

[Lynda · Rating 5 out of 5]

One of the best French cookbooks I have read and used.

[Karen · Rating 5 out of 5]

Terrific! I want to make practically every single recipe.

[Jenny · Rating 5 out of 5]

Read with tissues if you’re homesick for France. 😭

[Yasmeen · Rating 5 out of 5]

One of my all-time favorite cookbooks. Made so many recipes from it and all came out great.

[David · Rating 3 out of 5]

Not a bad book, but too much name dropping, and not every recipe needs a dreamy anecdote to introduce it. The recipes themselves are fairly traditional with a modern twist, but do tend towards the overly complicated chefy style that plague too many "home" cookbooks, and there is WAY too much cream involved.
Other quibbles: The bread recipe ingredient amounts are volumetric only and lack weights (that's irresponsible, not quaint), and the recipe steps aren't numbered, making it harder to follow. The whole thing is also quite wordy.

To illustrate, here's a slightly exaggerated recipe for rice in the style of the book:

Although rice isn't particularly French, the Parisiens of course have their own take on it, as typified by the 5th Arrondisment bistro "Chez Chat", where chef Jean-Louis Frederik LaBoiue features "Riz à L'Ancienne" on the menu.
Parboil 1 cup of hand-harvested heirloom rice for 30 seconds, one grain at a time. Blot dry each grain, then split in half lengthwise to remove the germ.
Lightly sauté the rice in 6 tablespoons of unsalted Normandy butter for 45 minutes until golden brown. Deglaze the pan with 1/4 cup Cognac.
Make a bouquet garni of chervil, marjoram, fennel, dill, and tarragon. Steep in 6 cups of extra-virgin olive oil for 3 hours.
Thinly slice a shallot, soak in ice water for five minutes, then drain, dry, and mix with 1/3 cup of Dijon mustard, 3/4 teaspoon red wine vinegar, and whisk in the seasoned oil. Season to taste with salt, preferably fleur de sel.
Gently mix the vinaigrette into the rice, add 3 cups of fresh dill, and swirl in 2 cups of heavy cream. Garnish with 1 cup crème fraîche and sprinkle with piment d’Espelette
Serving: Pairs well with Salle Pleyel Beef Cheek Daube, Roasted Jerusalem Artichoke Tagine à la Boulud, and Chantarelles Provençal
Bonne Idée: top with freshly grated black truffle, or strips of candied orange zest if truffles aren't in season.

[Wintergal · Rating 3 out of 5]

My rating is reflected in the amount of recipes that interested me enough to copy them and prepare to make them.
For a large number of recipes I found interesting, the oven was needed, so often I rejected these as too expensive to make. I can’t justify using an oven to prepare potato pancakes, it’s just not an economically viable solution. When I’ll be using an oven, I’ll make some parchment or foil parcels the author suggests, there were combinations I haven’t tried that sounded promising (bok choy with more traditional greens done not in a typical Asian way, pumpkin and brussel sprouts as an example).
There’s an interesting take on glazed carrots, several pilavs and marinated salmon in a jar, and selery root puree recipe out of the savoury part. Apple tart from different kinds of apples - that’s a really interesting idea!, and coconut cakes out of all things sweet.
So though it’s not a bad book by all means, I could use it just a bit. Interesting to read the stories even if I wasn’t interested in the recipes to them.
I’m glad to have gotten an option to not buy the book but borrow it from my library as an ebook. With some cookery ebooks, I want to have a paper version after all (very few of these get to be in my library as actual books and be read and used and loved), more often it’s easier to just check them out in library, read in Libby and take away couple of recipes. I’m still grateful to the author for the work done, even if I don’t love her final product.

[Nikki · Rating 4 out of 5]

I may update this to five stars once we have made some of the recipes. Just reading them is intriguing. Ms. Greenspan is rapidly becoming one of my favorite cookbook authors. She has so many great ideas and is so flexible in her recipes. The narrative in between recipes is great fun as well.

[Reading For Funs · Rating 5 out of 5]

Beautifully easy French recipes that are an excellent addition to anyone's family table. I loved the recipes in this cookbook as they were simple and incredibly delicious. The photographs were gorgeous as well, and I felt hungry just looking at them!

[Cathy · Rating 5 out of 5]

I enjoyed reading through the recipes in this cookbook. Tonight, I made Brown Sugar Squash and Brussels Sprouts en Papillote, and it was delicious! I will continue making dishes based upon these recipes. This cookbook is a real treat!

[Mskychick · Rating 4 out of 5]

I nabbed about 8 recipes from here that I’d like to try.
I’m glad the library in my new city had this so that i didn’t have to buy it. There’s not enough recipes in here to warrant the shelf space of owning it, for me.

[Kathy Duffy · Rating 5 out of 5]

Goodness what a selection of recipes. I tried nearly a dozen and have kept copies of at least two dozen or more. Usually there are only 2 or 3 that I want to try out of most cookbooks (unless it's Ina Garten) but THIS was great! I will be looking to actually add this to my collection.

[Edy Cowan · Rating 5 out of 5]

So simple the recipes yet they convey sitting down to a delicious meal that seems complex
Dore makes French cuisine cook and kitchen friendly and meets the needs of the modern cook

[Sarah Copeland · Rating 5 out of 5]

I could read, listen to or cook Dorie all day. These recipes are authentic but modernized, and her head notes and approachability always woo me.

[M M · Rating 5 out of 5]

I have so many bookmarked recipes. I have an e-copy but will try to get a hard copy after Christmas.

[MaryAnn Baker · Rating 4 out of 5]

What a great for not only the eyes but for the taste buds!