The Lost Kitchen Volume 2: Big Heart Little Stove

by Erin French

Genres: Cookbooks

304 pages, Hardcover

Published October 28, 2025

About the author

Erin French is the owner and chef of The Lost Kitchen, a 40-seat restaurant in Freedom, Maine, that was recently named one TIME Magazine’s World’s Greatest Places and one of "12 Restaurants Worth Traveling Across the World to Experience" by Bloomberg. A born-and-raised native of Maine, she learned early the simple pleasures of thoughtful food and the importance of gathering for a meal. Her love of sharing Maine and its delicious heritage with curious dinner guests and new friends alike has garnered attention in outlets such as The New York Times (her piece was one of the ten most read articles in the food section the year it was published), Martha Stewart Living, Wall Street Journal, Boston Globe, and Food & Wine. She has been invited to share her story on NPR’s All Things Considered, The Chew, CBS This Morning, and The Today Show. Erin was featured in a short film made by Tastemade in partnership with L. L. Bean, which won a James Beard Award, and The Lost Kitchen Cookbook has been named one of the best cookbooks by The Washington Post, Vogue.com, and Remodelista and was nominated for a James Beard Foundation Award.

Reviews

[Catherine Poe · Rating 5 out of 5]

I loved this cookbook but I loved Erin French’s first cookbook, and her memoir, and every single episode of every show she’s ever done on TV. Yes, sometimes I’ve watched them twice. How wonderful it would be to send a postcard in and get in that lottery, chosen to dine in her little restaurant in Maine( that’s how they choose who gets to eat there! You send in a postcard!) reading through this book you can practically taste the fresh seafood caught from the cold waters of Maine and smell the fresh herbs and cedar used in the tablescapes and meals. And the beautiful bright edible flowers foraged to sprinkle throughout the salads! Just lovely! Long after I’ve read through the cookbook, through every beautifully photographed page, I go back to read what inspired the dishes, which friends from what farm supplied the vegetables or the fruits, the cheeses or the breads and I think “ it doesn’t get any better than that “❤️