À Table: Recipes for Cooking and Eating the French Way is an alluring, delicious invitation to the French table from Paris-based American food writer and stylist, Rebekah Peppler. It is both a repertoire-building cookbook and a stylish guide that will make readers feel as though they are traveling through France with a close friend.
New York Times contributing writer Rebekah Peppler shares 125 elegant, "new French" recipes that reflect a modern, multicultural French table. With approachable recipes, a conversational tone, and aspirational photography, À Table contains secrets for cooking simple, sophisticated meals and recreating the magic and charm of French life anywhere in the world.
125 ACCESSIBLE RECIPES: Included are classics such as Ratatouille and Crème Brûlée; regional dishes, such as Basque Chicken, Niçoise (for a Crowd), and Alsatian Cheesecake; as well as recipes born of the melding of the cultures and flavors that help define contemporary French eating, from Bigger Bánh Mì and Lamb Tagine to Green Shakshuka.
• Home cooks looking for accessible recipes, relying less on fancy techniques and more on ease and accessibility.
• Fans of Rebekah Peppler's work, including her James Beard Award-nominated book, Apéritif, and regular writing in the New York Times.
• People of all ages who like to plan unfussy meals with delicious food and minimal prep.
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