Houghton Mifflin Harcourt Books
Dorie Greenspan

More than 300 recipes
from Dorie's home to yours

Around My French Table:
More Than 300 Recipes from My Home to Yours

When Julia Child told Dorie Greenspan, “You write recipes just the way I do,” she paid her the ultimate compliment. Julia’s praise was echoed by the New York Times and the Los Angeles Times, which referred to Dorie’s“wonderfully encouraging voice” and “the sense of a real person who is there to help should you stumble.”

Now in a big, personal, and personable book, Dorie captures all the excitement of French home cooking, sharing disarmingly simple dishes she has gathered over years of living in France. Around My French Table includes many superb renditions of the great classics: a glorious cheese-domed onion soup, a spoon-tender beef daube, and the “top-secret” chocolate mousse recipe that every good Parisian cook knows—but won’t reveal.

Hundreds of other recipes are remarkably easy: a cheese and olive quick bread, a three-star chef’s Basque potato tortilla made with a surprise ingredient (potato chips), and an utterly satisfying roast chicken for “lazy people.”

Packed with lively stories, memories, and insider tips on French culinary customs, Around My French Table will make cooks fall in love with France all over again, or for the first time.

Complaining, the French Way

A reflection from Dorie on culture and cuisine
Shortly after we’d moved into our first Paris apartment, I went shopping in one of the city’s most esteemed cheese shops. It’s very narrow, with barely enough room for the salespeople and a couple of customers to maneuver. It’s not an easy place for a beginner because the lines are long and when it’s your turn, it’s not just the person behind you, but the salesperson as well, who wants you to be snappy about making your choices.
To read more, download the essay here.

Sample Recipes

Bacon and Egg and Asparagus Salad

Asparagus and eggs couldn’t be a better pair if they grew out in the field on the same branch. Here they are together in a dish in which the asparagus are dressed with a sherry-vinegar-walnut-oil vinaigrette, set on a mound of mesclun, and topped with bacon bits, chopped toasted nuts, and a wonderfully soft boiled egg with a yolk that’s runny enough to become a second sauce.
Download full recipe here.

Slow-Roasted Tomatoes

Slow-roasted tomatoes, or tomates confites, are somewhere between fresh tomatoes and sun-dried tomatoes and the best thing you can do with any tomato that isn’t as flavorful as you’d like it to be. (That said, don’t let having good tomatoes stop you from roasting them—the time in the oven will only make them better.) By drizzling the tomatoes with oil and roasting them long and slow, you concentrate and deepen their flavor (I consider it a mini magic trick). And, if you don’t use them right away, you can cover them with oil and get a bonus: tomato-infused olive oil.
Download full recipe here.

Veal Marengo

These days, it’s so easy to call something a classic that it’s easy to forget the dishes that, having truly stood the test of time, not only deserve the title, but might even define it. One of those dishes is veal Marengo. Found on menus all over France, it was first made in 1800 by Napoleon Bonaparte’s chef in honor of the general’s success at the battle of Marengo, fought against the Austrians on Italian soil. Some believe that the dish was created with supplies that were at hand. That seems plausible, since, minus the garnish of mushrooms, baby onions, and boiled and parsleyed potatoes, the ingredients are basic: cubes of veal, tomatoes, onions, and white wine.
This rendition of veal Marengo comes from Le Cordon Bleu in Paris and specifically the notebook of my friend Alice Vasseur, who was a student there when she was just eight years old. And, yes, the kids got to cook with wine.
Download full recipe here.

Pumpkin Flans

If there were a competition between French and American convenience foods, I’m pretty sure that the French would win. It’s hard to compete with readily available all-butter puff pastry, pâte brisée, and sweet tart dough, as well as frozen potato pellets that make fabulous mashed potatoes in minutes, prepared crepes, chestnuts (whole, pureed, frozen, bottled, and canned). But there’s one thing that France doesn’t have that we do: canned pumpkin! It’s something that really surprises me, since the French are fond of pumpkin, as well as pumpkin’s many cousins in the squash family. So, without canned pumpkin, determined French cooks roast or boil the hard-skinned vegetable, puree it, dry it by quickly stirring it around in a hot pan, and then transform it into dishes like this one, rich, custardy individual flans speckled with Gorgonzola and topped with a few chopped walnuts.
Download full recipe here.

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Dorie on Tour

Kingston Writersfest (Ontario)
Epicurious Entertains (New York, NY)
Chef's Table (Philadelphia, PA)
Bailey's Crossroads Borders (Washington, D.C.)
ICE "Evening With Dorie" (New York, NY)
Upper East Side Barnes & Noble (New York, NY)
Anderson's Books (Naperville, IL)
University Bookstore (Seattle, WA)
Powell's (Portland, OR)
Central Market (Austin, TX)
Central Market (Houston, TX)
Central Market (San Antonio, TX)
Central Market (Ft. Worth, TX)
Central Market (Dallas, TX)

About Dorie

Inducted into the Who’s Who of Food and Beverage in America, DORIE GREENSPAN is the author of the James Beard Award-winning Baking: From My Home to Yours. She worked with Jean-Georges Vongerichten in his first U.S. kitchen and was Elle magazine’s first food writer, recipe tester, and translator. With Pierre Hermé, Dorie wrote Desserts by Pierre Hermé, winner of an IACP Cookbook of the Year Award, and Chocolate Desserts by Pierre Hermé, winner of the Gourmand prize for best cookbook in the English language. A contributing editor for Parade, a long-time special correspondent for Bon Appétit, and frequent guest on NPR’s All Things Considered and The Splendid Table, Dorie lives in Paris, New York, and Westbrook, Connecticut.

Photo credit: Alan Richardson

Praise and Reviews

“I cooked my way right through this book with joy, and read my way right through it afterwards, with pleasure.”
– Adam Gopnik, author of Paris to the Moon

“This personal book on homey French cooking is so beautiful that you’ll want to lick the pages. I’ll be working my way through every easy, delicious recipe.”
– Ina Garten, author of the Barefoot Contessa cookbooks and star of the Food Network television show

“Dorie’s Around My French Table is totally original, totally doable, and delightfully delicious. Her recipes make you want to rush to the farmers’ market and then return home as quickly as possible to cook, to feast!”
– Patricia Wells, author of Salad as a Meal

Around My French Table encompasses everything that makes French cuisine so special. In this comprehensive book, Dorie Greenspan takes us on a delicious tour de France, stopping to savor what the French do best: sharing the pleasures of the table. Anyone interested in honest, yet unfussy cooking – no matter where they call home – should have this collection of recipes in the kitchen.”
– David Lebovitz, author of The Sweet Life in Paris and Ready for Dessert

Also Available

Baking: From My Home to Yours

Dorie Greenspan has written recipes for the most eminent chefs in the world, and here she applies the lessons from three decades of experience to her first love: home baking. The 300 recipes will seduce a new generation of bakers, whether their favorite kitchen tools are a bowl and a whisk or a stand mixer and a baker's torch.

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