The French Market Cookbook

August 12, 2013
Flexitarian blogger Dusoulier (Chcocolate and Zucchini) presents her second cookbook, a volume of vegetarian recipes inspired by "the love affair between French cuisine and vegetables." Without much introduction, Dusolier jumps right into a seasonal division of fresh, whole-food recipes, including lists of "Produce to Play withâ¦" for at the start of every chapter. Vibrant photographs throughout highlight the textures, colors, and simplicity of Dusolier's fare, and will inspire readers to either cook or book a trip to France. Dusoulier celebrates the spring with a recipe adds prunes and pine nuts into Swiss chard pieâa marriage of fresh greens with crisp pastry. For summer, there is the gluten-free, chickpea-flour based zucchini and apricot socca tart. She suggests stuffing mushrooms with plums and hazelnuts or, on the sweeter side, a pear and chestnut cake for autumn's harvest, and spelt and vegetable pilaf or an updated Alsatian dessert, chocolate berawecka, in winter. A final chapter focuses on kitchen "essentials," such as various tart dough, from yeast-raised spelt to a fast olive-oil pastry; bechamel sauce, with instructions for a vegan version; and vegetable stock. Though most recipes include diary and/or eggs, Dusolier otherwise successfully takes on the notoriously difficult mission of merging the vegetarian diet with the French cuisine.

September 15, 2013

Award-winning food blogger Dusoulier's new cookbook defies categorization, in a good way. Her 90 vegetarian recipes--appetizing creations such as tomato mustard tart, leeks vinaigrette, and ratatouille tian--are distinctly French yet light on animal products. Many call for healthful ingredients such as almond butter, chickpea flour, and seaweed flakes but never seem overtly "healthy." Perhaps even more impressive, the book exudes Parisian charm without relying on stereotypical photographs such as those of baguette-toting beauties on bicycles. VERDICT Organized by season and peppered with tips on how to select and store vegetables, this cookbook will excite readers looking for substantial vegetarian meals they can feel good about eating.

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