À Table: Recipes for Cooking and Eating the French Way Spiral-Bound | April 6, 2021

Rebekah Peppler, Joann Pai (By (photographer))

★★★☆☆+ from 101 to 500 ratings

$32.58 - Free Shipping
Mastering the Art of French Cooking meets Dinner in French in a beautifully photographed, fresh approach to French cooking and gathering, with 125 simple recipes.

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—and frequent New York Times contributor—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.

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 easy, sophisticated meals, and recreating the everyday magic and charm of French life anywhere in the world.

ACCESSIBLE FRENCH COOKBOOK: Included are classics such as Ratatouille and Crème Brûlée; regional dishes like 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.

USEFUL ADVICE: Guidance on shopping, stocking the pantry, and preparing the table—plus stories on French food culture—make this not just a recipe-driven cookbook but also a lovely guide to modern French living.

FOREVER CHIC: French cooking and the French lifestyle will never go out of fashion. À Table offers a window into an enviable way of life and is filled with inspiring, useful tips—perfect for Francophiles and anyone who likes to cook good food to share with friends and family.

Perfect for:
  • Home cooks looking for a simple cookbook full of straightforward recipes that rely 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 her regular writing in the New York Times
  • People of all ages who like to plan unfussy meals with delicious food and minimal prep

Adding to the shelf alongside cookbooks by Melissa Clark, Yotam Ottolenghi, Alison Roman, Jacques Pepin, and Tieghan Gerard
Publisher: Chronicle Books
Original Binding: Hardcover
Pages: 304 pages
ISBN-10: 1797202235
Item Weight: 2.5 lbs
Dimensions: 7.5 x 1.2 x 10.3 inches
Customer Reviews: 3 out of 5 stars 101 to 500 ratings

“If the snacks in the last book (Aperitif) can be taken as a preview of Rebekah Peppler's palate, I know the recipes in À Table will be right up my alley." —Food52, "12 Coming-Soon Cookbooks We Can't Wait to Read"

Joann Pai is a food and travel photographer based in Paris. Her work has been featured in esteemed publications such as Saveur magazine, Condé Nast Traveler, and the New York Times.

Rebekah Peppler is a Paris-based food writer, stylist, and author. She is the author of the James Beard Award–nominated Apéritif: Cocktail Hour the French Way and Honey, a Short Stack Edition. She is a regular contributor to the New York Times. Her recipes and food writing appear widely, including in Vanity Fair, Bon Appétit, Real Simple, Food Network, and more. When she's not working, you can find Rebekah cooking, eating, and drinking with friends in the 18th arrondissement.