The French are renowned for possessing a certain je ne sais quoi in regards to the
culinary arena. The French Market Cookbook
is no exception and reiterates all of our affections towards the country’s
cuisine and culture.
French food blogger, Clotilde Dusoulier, has collated her
knowledge of the industry, revealing her inspirations to progress into the
cookbook genre. Displaying art that captures the beauty of the French streets,
the reader can study the context in which the dishes and delicacies arose from.
The author caters to all readers featuring everything from high end Caviar
dishes to wholesome broths and stews. The book is multidimensional to say the
least.
Clotilde reflects on her early twenties and teaches how she designed
every meal around the vegetables that were in season at that time. Each
vegetable dictated the whole meal and was used as the focus of each dish.
The book is segmented into seasons, providing a notion of
tradition and simplicity, taking us back to a time where the vegetables that
were in season were the only food choices available.
The French Market Cookbook
delves into the Parisian kitchen with an agenda to promote and rejoice in
the produce of the earth. This displays honesty and endearing qualities, making
it a delight to read. Vegetarianism is celebratory and far from a substitute
for meat dishes. The ethos is to encourage a flavoursome and vibrant eating
path through the glories and attraction that the recipes inspire.
This history of food provides snippets into French culture,
allowing this publication to take you on a journey through literature and
through the history of French food. Clotilde’s well-travelled personality can
be located through her recipes. Although
a French publication a sense of multiculturalism is peppered throughout with
dishes such as curried leak tart tatin and Lebanese Coffee Dessert Jars.
*Star Recipe* Peach,
almond, and cardomam clafoutis – Pg 93
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