[Published by Clarkson Potter]
This book celebrates the love story between French cuisine and vegetables.
It is admittedly a challenge to dine out as a vegetarian in France, where meat and fish are treated as the main character of any special-occasion dish, yet the French culinary repertoire is rife with delicious ideas on how to cook vegetables.
Over the past few years, I have transitioned to a more and more plant-based way of eating — for reasons of ethics, environmental concern, and natural inclination — so I’ve had plenty of opportunities to explore unusual and exciting ways to use up my weekly selection of seasonal vegetables.
A book to celebrate the love story between French cuisine and vegetables.
In this new book I am sharing the best of those dishes through 90 seasonal recipes (many of them vegan) and 75 color photographs. Some are personal creations, others are drawn from my research into lesser-known regional cuisines. All are simple and flavorsome, so you can make the most of the time you spend in the kitchen.
My goal, in this book as on the blog, is to teach and inspire, so each of the recipes is meant to leave you not just with a wonderful dish to share with your friends, but also with a trick, a technique, a building block that you can adopt and use elsewhere in your cooking.
Following a special diet?
I have drawn up a detailed index of all the recipes in the book with the ingredients they contain that some eaters choose/have to avoid (such as gluten, eggs, dairy, nuts, etc.). I make it available to anyone who requests it: get in touch through my contact form and I’ll email the list to you.
Recipes include:
- Crunchy Lentil and Watercress Salad
- Poor Man’s Bouillabaisse
- Tomato Bread Soup
- Ratatouille Tian
- Roasted Ratatouille
- Mushroom Broth with Parisian Gnocchi
- Corsican Turnovers with Winter Squash
- Buckwheat and Brussels Sprouts Open Ravioli
- Spelt and Vegetable Pilaf
- Curried Leek Tatin
- Strawberry Tartlets on a Breton Shortbread Crust
- Peach, Almond and Cardamom Clafoutis
- Pear and Chestnut Cake
- Chocolate Berawecka
Press & Reviews
[January 2014] Recipe: Roasted Roots With Gribiche Sauce
[December 2013] A Book for All Seasons.
[December 2013] Clotilde Dusoulier’s veggies taste simply elegant.
[August 2013] "Vibrant photographs throughout highlight the textures, colors, and simplicity of Dusoulier's fare, and will inspire readers to either cook or book a trip to France."
[July-August 2013] A Summer Harvest of Cookbooks.
[August 2013]
[July/August 2013] Eggplant and Fresh Herb Tabbouleh recipe featured as "Recipe of the Month." 
[Summer 2013] "This clever book is arranged by season and inspires pangs of longing in anyone who has ever gone to a produce market in Paris." 
[July 2013] Selected as one of four Best Cookbooks for July 2013.
[July 2013] Selected as one of The Best Cookbooks of Summer 2013. 
[July 2013] Weeknight Vegetarian: When the green beans are slim, a salad is in the making.
[July 2013] Clotilde Dusoulier Stirs the Pot.
[July 2013] Green Bean, Red Rice, and Almond Salad recipe featured as "Recipe of the week."
[April 2013] The Fresh, Mainstream Look of Vegetarian Cooking.
[March 2013] Cookbooks with Veggie Might: The most exciting new cookbooks revel in the delights of plant-based cookery.
