“Everything they say about the French way of life is true,” declares Mimi Thorisson in her new book, A Kitchen in France. “Especially the food part.” If you’ve ever dreamt of moving to a farmhouse nestled in the French countryside where you can relax, garden and cook all day, Thorisson’s new book is for you (because that’s exactly what she and her family did). “Even now I would be at a loss to explain exactly why we took the plunge,” she admits. “But we needed a bigger place for a growing family, so why not outside the box, outside Paris? My husband wanted more dogs, we wanted to see the kids running around in a big garden, we were up for an adventure.”
A Kitchen in France chronicles that adventure in lovely, descriptive writing and through a stunning collection of recipes. What you’ll find in the pages are recipes that sound much fussier than they are; French food is largely simple food, designed to coax subtle and big flavors alike from good ingredients. Thorisson’s recipes accomplish just that, and the stunning food photography will have your mouth watering as soon as you crack the book open. Start with the Onion Tart (recipe after the jump for you to try at home), but you won’t be able to stop there. Almond Mussels and Red Berry Barquettes taste like summer. You won’t be able to wait for autumn to make the Potatoes a la Lyonnaise, and the Harvest Soup recipe with beef, root vegetables and garlic is the perfect dish to pull the chill out of a cool fall evening. “Some dishes just can’t be enjoyed in warm weather,” Thorisson says. “And they are my favorite thing about winter.” You’ll find recipes that do call for hours-long simmering, like the traditional Coq au Vin or the Beef Cheek Stew, but what better way to warm the house on a cold winter weekend than letting those enchanting smells fill your home? You’ll also find simple dishes, like the Garlic Soup, that achieve a flavor it’s almost impossible to believe came about in under half an hour. And it’s not all main courses; there are plenty of seasonal dessert offerings, along with some smaller plates like the Roquefort and Walnut Gougeres, which would be a perfect addition to a New Year’s Eve menu (or whatever you were already planning for supper tonight).