The Cook and the Gardener : A Year of Recipes and Writings for the French Countryside

A Good Roast Duck

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Aioli

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Anchovy Sauce (Anchoiade)

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Apple Jelly

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Apple-Walnut Batard

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Artichokes and Mayonnaise with Fines Herbes

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Asparagus Risotto

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Asparagus Salad with Vinaigrette

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Asparagus with Tarragon Vinaigrette

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Autumn Carrot and Ginger Salad

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Autumn Stock

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Baby Leeks Marinated in Olive Oil and Herbs

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Baby Onions Roasted in Light red Wine

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Baby Potatoes in Hazelnut Oil

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Baby Yellow Squash and Zucchini Saute Scented with Bay Leaf

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Baked Fennel Gratin with Cracked Pepper

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Basil and Mint Stuffed Tomatoes

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Batard Infused with Rosemary

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Bay Leaf Vinaigrette

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Beet Soup with Orange

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Beets Roasted with Raspberry Vinegar

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Berry Gratin

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Black Olive Basil Rolls

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Boiled Artichokes with Toasted Lemon Butter

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Braised Artichokes with Lemon, Tarragon and Parsley

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Braised Chicken with Olives and Bay Leaves

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Braised Chicken with Scallion Puree

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Braised Lamb with Garlic, Asparagus and Peas

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Braised Lamb with Rosemary and White Beans

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Braised Rabbit with Prunes

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Braised Savoy Cabbage

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Braised Veal Shanks with Tomato, White Beans and Basil

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Bread Soup Scented with Bay Leaf and Thyme

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Brussels Sprouts and Lardons

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Canning Peaches and Plums

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Canning Tomatoes

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Caramelized Apple Tartlettes

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Caramelized Chestnuts

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Cardoons Sauteed with Parsley

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Carrot and Bay Leaf Salad

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Carrot and Pastis Confit

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Carrots and Calvados

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Celery Root Gratin

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Celery Root Slaw

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Celery Root with Wild Thyme

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Chard and Spinach in Butter

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Chard Stalks Sauteed with Garlic, Parsley, Chives and Thyme

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Cherries Eau-de-Vie

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Cherry Jam

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Cherry Tomato and Oregano Salad

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Chicken in a Pot (Poule au Pot)

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Chicken Roasted with Oranges, Rosemary and Bay Leaves

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Chocolate Bay Leaf Tart with Apples

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Cod with Bay Leaf, Cracked Pepper and Olive Oil

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Cold Asparagus Soup with Mint and Lemon

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Confit of Onions and Red Wine

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Cool Pea and Potato Salad

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Cool Tomato Mint Soup

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Cornmeal Bread with Chestnuts

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Creamed Spinach

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Creamy Chive Flower Vinaigrette

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Creme Fraiche

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Crisp Rhubarb Preserve

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Currant and Gooseberry Tart

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Dark Chocolate Rosemary Souffle

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Dijon Squares

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Double Crusted Peach Pie

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Duck and Sausage Stew with Celery Root and Sage

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Early Carrots with Tarragon Beurre Blanc

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Early Escarole Warmed with Lardons and Artichoke Hearts

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Egg Salad with Tarragon, Chervil and Chives

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First Brussels Sprouts Glazed with Walnut Oil and Red Wine

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Flaky Pie Pastry

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Flambeed Cherries with Creme Fraiche

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Flatbread with Wine Grapes and Rosemary

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Fresh Corn and Cilantro Salad

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Fresh Garlic and Rosemary Souffles

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Fried Zucchini Flowers Stuffed with Goat's Milk Cheese, Tarragon and Parsley

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Frisee Salad with Sage Croutons

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Gooseberry and Wild Thyme Jelly

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Green and Yellow Beans (or Artichokes) Stored in Olive Oil and Spices

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Green Beans and Fresh Cracked Pepper

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Green Tomato Chutney

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Green Tomato Jam

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Grilled Chicken with Tarragon

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Grilled Cornish Hens with Bay Leaves, Shallots and Zucchini

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Grilled Lamb Chops with Warm Tomato Mint Vinaigrette

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Ham Hock Soup with Chard, Carrot, Rosemary and Flageolets

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Haricot Beans with Winter Savory Finished in red Wine

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Herb Cream with Capers

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Herb Fougasse

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Herb Mayonnaise

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Herb Pilaf

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Herb Salad

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Herb-Crusted Veal Escalopes with Lemon, Shallots and Garlic

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Herb-Scented Mashed Potatoes

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Honey Roasted Onion and Bay Leaf Flatbread

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Honey Thyme Ice Cream

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Horseradish Mashed Potatoes

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Horseradish Sauce I

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Horseradish Sauce II

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Iced Preserved Peaches

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Jam Crostata

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Lamb's Lettuce Salad with Roasted Beets and Goat's Milk Cheese

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Lamb's Lettuce with Oranges and Shallot

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Lamb's Lettuce, Shaved Fennel and Black Radish with Creamy Sherry Vinaigrette

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Lavender Sorbet

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Leeks in Red Wine Sauce

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Leg of Lamb Roasted with a Family of Onions

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Lettuce-Watercress Soup

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Lettuce, Turnip and Pea Salad

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Marinated Artichoke Salad

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Marinated Goat's Milk Cheese Salad with Basil

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Marinated Green and Yellow Beans

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Marinated Radishes with Parsley

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Mashed Celery Root and Potatoes

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Mayonnaise with Fines Herbes

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Medlar Jam

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Mixed Greens with Mustard-Chive Dressing

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Mixed Mushroom Bulgur

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Mushrooms and Ricotta Salata

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Mussels with Garlic and Fines Herbes

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New Potatoes, Red Onions and Purslane

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Oak Leaf Salad with Shallots and Hazelnuts

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Onion Soup with Parmigiano-Reggiano and Mixed Cracked Pepper

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Oregano Breadsticks

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Oysters with Shallot Thyme Butter

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Pancetta Rosemary Rolls

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Pate Brisee (Butter Pastry)

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Pate Sucree (Sweet Pie Pastry)

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Pea and Radish Salad

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Peach Cream Soup

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Peach Marmalade

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Pear and Almond Tart

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Pears and Roquefort

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Peas with Preserved Lemon and Mint

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Peas, Beans, Zucchini and Herb Salad

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Pheasant with Sorrel

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Pickled Green Beans

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Pistou

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Plum Jam

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Plum Jelly

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Plum Tarts

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Pork Braised with Bay Leaves and Celery Root

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Pork Loin Chops Braised with Fennel and Pastis

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Pork Rillettes with Bay Leaf and Thyme

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Pork Tenderloin with Peaches

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Pork with Red Wine, Orange Peel and Apple Thyme Chutney

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Potato Bay Leaf Boule

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Potato Galette with Softened Shallot, Garlic and Thyme

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Potato Puree with Walnut Oil

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Potato-Chervil Tart

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Potato-Watercress Salad

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Potatoes Braised with Bay Leaves and Baby Onions

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Preserved Lemon

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Pumpkin Puree

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Pumpkin Soup with Leeks and White Wine

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Purslane, Green Bean, Pea and Radish Salad with Garlic Oil

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Rabbit Terrine withThyme

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Raisin-Sage Twists

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Raspberries Eau-de-Vie

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Raspberry Ice Cream with Herb Syrup

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Raspberry or Strawberry Jam

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Raspberry Vinaigrette

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Red Beets with Shallots and Sage

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Red Cabbage Braised with Red Wine and Rosemary

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Red Cabbage Confit

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Red Peach and Ginger Jam

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Red Snapper Sauteed with Fennel Seeds, Tomato and Vermouth

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Rhubarb and Strawberry Confit

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Rhubarb-Ginger Preserves

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Roasted Carrots with Thyme

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Roasted Tomato Rolls

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Sage Roasted Beef with Horseradish Sauce

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Sauteed Cabbage and Lardons

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Sauteed Duck and Artichokes

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Sauteed Figs with Honey and Cream

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Sauteed Green Tomatoes with Lime

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Seared Tomatoes with Olive Oil and Sage

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Shaved Fennel and Apple Salad with Walnuts and Fennel Seed

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Shaved Red and Savoy Cabbage Salad

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Simple Bread Starter

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Skewered Beef with Tomatoes and Marjoram

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Sloe Gin

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Slow Roasted Tomatoes

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Slow-Roasted Zucchini with Balsamic Vinegar

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Soft Sorrel Potato Galette

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Sorrel Soup

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Souffled Omelet with Tansy

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Spiced Brussels Sprouts with Apples

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Spinach Soup with Creme Fraiche

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Spring Stock

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Standard Mayonnaise

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Standard Vinaigrette

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Striped Bass and Fennel

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Summer Stock

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Summer Vegetables with Three Sauces (Anchovy, Aioli and Garlic Oil)

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Sweet Chestnut Soup

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Sweet Glazed Carrots

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Sweet Pea Soup

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Thick Steaks Sauteed with Rosemary and Juniper Berries

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Three Onion and Summer Savory Vinaigrette

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Thyme and Shallot Vinaigrette

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Toasts with Fresh Tomato and Brandy

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Tomato Consomme

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Tomato Jelly

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Tomato Vinaigrette

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Turnip Thyme Soup

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Turnip-Potato Gratin

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Vanilla Ice Cream

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Veal Chops with Sage Cream Sauce

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Vinaigrette with Fines Herbes

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Walnut Biscotti

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Walnut Cake

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Warm Celery Root with Mustard, Parsley and Sage

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Warm Escarole Salad

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Warm Fresh Peas with Salt, Pepper and Butter

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Warm Potato Leek Salad with Pistou

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Warm Potatoes with red Wine Vinegar

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Warm Roasted Shallots with Balsamic Vinegar

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Warm White Beans in Creme Fraiche with Winter Herbs

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White Beans with Pistou

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White Dough

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White or Red Currant Jelly

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White Sausages with Turnips and Butternut Squash

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White Wine Risotto with Softened Beet Greens and Chard

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Whole Wheat Dough

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Wilted Mustard Greens with Shallots and Sherry Vinegar

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Winter Leeks with Softened Canned Tomatoes

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Winter Stock

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Young Dandelion Salad

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Zucchini Lemon Soup

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Zucchini with Fennel Seeds and Lemon

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Creamy Leeks and Tarragon on Toast

⭐ 5.0 · 1 review · Page 76

Madame Milbert's Cassis

⭐ 5.0 · 1 review · Page 194