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New French table : classic and contemporary home cooking
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2017
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Publishers Weekly Review
Mother Giselle and daughter Emily of the Roux family, which operates the Michelin-starred Le Gavroche restaurant in London, have created a fabulous collection of French haute cuisine recipes made easy. They brilliantly juxtapose the rich cooking traditions from Giselle's family in southern France with modern variations from Emily, a professional chef, who trained in France and worked in top Paris restaurants before returning to London. Classic French cuisine is updated with ingredients such as quinoa and healthy approaches such as adding proteins to transform salads into meals. Each chapter is introduced by Giselle or Emily sharing a story from her past. Closely guarded family secrets, including the precious recipes for Emily's grandmother's quince pâté and their classic honey madeleines, are revealed. The recipes, brilliantly and generously illustrated with photos by Helen Cathcart, are easy to follow and produce beautiful and delicious results. Home cooks should always read the entire recipe in full before beginning, as some require advance preparation or extended refrigeration or cool-down time before serving. Most ingredients are measured in ounces, grams, or a combination of metric and/or imperial measurement, which may challenge North American readers, but the recipes are worth a little calculating. This cookbook will not disappoint. (Oct.) © Copyright PWxyz, LLC. All rights reserved.
Booklist Review
Wife and daughter, respectively, to the chef behind London's Michelin-starred Le Gavroche, Giselle Roux and Emily Roux present an updated and approachable take on traditional French cooking. Giselle's handle on delicious southern French food and Emily's experience in French culinary school and the kitchens of high-level restaurants make for a winning collaboration. Soups, from a hearty split pea to the more esoteric sweet corn with popcorn and crispy chicken skin, and elegant salads, including the iconic Niçoise and a carrot and endive salad with a soy-sesame twist, open the collection. Main dishes range from weeknight dinners to those suited for entertaining and special occasions, and some best left to those with ample time, patience, and skill but forthright instructions make choices clear. Desserts are mainly classics, like clafouti and chocolate mousse, with some new spins to be found, like a chocolate crème flavored with eggplant. The vast majority of ingredients are readily available at supermarkets, but some, like Sardinian pasta fregola or Basque pepper piment d'espelette, might require a specialty shop.--Bostrom, Annie Copyright 2017 Booklist
Summary

Simple recipes from the creative forces behind London's renowned La Gavroche restaurant.

It is the dream of many to enjoy fresh and flavorful French cuisine every day. Short of moving to France, New French Table is the answer. It is a beautiful collection of classic and modern dishes from the mother-daughter team of the Roux family, owners of the famous La Gavroche restaurant, the last bastion in London of classically rich French haute cuisine.

The recipes in New French Table are for dishes found on a family table in France as often as they are found on the menu of a fancy French restaurant. Both a cookbook and a beautiful photographic homage to French cuisine, New French Table features 113 recipes for fresh and delicious food to enjoy on any day for any event.

Some of the dishes are:

Bread -- Pan bagnat with sun-dried tomatoes and olives; French brioche with chocolate centers Preserves, Pickles and Terrines -- Vinegar artichokes; Chicken liver pâté Soups -- Mushroom velouté with roasted walnuts; White winter soup (celeriac and chestnuts) Salads -- Fennel salad with fresh herbs and pine nuts; Fregola salad with chorizo and roasted peppers Provincial Family Food -- Snails in parsley sauce; Rabbit with mustard sauce Feeding a Crowd -- Spring lamb with garlic and mint dip; Red onion and fennel tart Today's Trends -- Spelt risotto with sprouting broccoli and mushrooms; Lobster ravioli with parsley condiments International Influences -- Warm Thai noodle salad with seared beef; Strawberry tiramisu The Professional Kitchen -- Pan-seared pollock with avocado purée and citrus dressing; Confit pork, roasted kale and kabocha pure Classic Desserts -- Beignets aux pommes (apple fritters); Cherry clafoutis cake

New French Table is a home cook's peek into the Roux kitchen. It will undoubtedly attract avid cooks and aspiring chefs.

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