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A Table: Recipes for Cooking and Eating the French Way
Voilà! Here is an alluring, delicious invitation to the French table. At once a repertoire-building cookbook and a stylish guide to easy gathering over food and drink, À Table features 125 simple, elegant recipes that reflect a modern, multicultural French table.
Paris-based American food writer Rebekah Peppler includes classics, regional specialties, and dishes with a strong international influence. Here are recipes for all the courses, from snacks to desserts, organized into before, during, and after-dinner chapters.
Recipes include: Croque Madame and Crème Brûlée; Basque Chicken and Niçoise (for a Crowd); Green Shakshuka; Lamb Tagine; and Bamboo Tonic.
Information on shopping and stocking your pantry, helpful tips on having people over, and stories on French food culture make this not just a recipe-driven cookbook but also a chic guide to French living.
In a photo-rich package that features aspirational photography from Paris and Provence—charming apartments overlooking the rooftops of Paris, picnics along the Seine, Provencal markets overflowing with fresh produce—À Table is an inviting and accessible cookbook from a fresh voice in the food world.
Paris-based American food writer Rebekah Peppler includes classics, regional specialties, and dishes with a strong international influence. Here are recipes for all the courses, from snacks to desserts, organized into before, during, and after-dinner chapters.
Recipes include: Croque Madame and Crème Brûlée; Basque Chicken and Niçoise (for a Crowd); Green Shakshuka; Lamb Tagine; and Bamboo Tonic.
Information on shopping and stocking your pantry, helpful tips on having people over, and stories on French food culture make this not just a recipe-driven cookbook but also a chic guide to French living.
In a photo-rich package that features aspirational photography from Paris and Provence—charming apartments overlooking the rooftops of Paris, picnics along the Seine, Provencal markets overflowing with fresh produce—À Table is an inviting and accessible cookbook from a fresh voice in the food world.
512 pages, Kindle Edition
First published April 6, 2021
202 people are currently reading
3095 people want to read
About the author
Rebekah Peppler
6 books47 followersREBEKAH PEPPLER is a Paris and Los Angeles-based food writer, stylist, and author. She is the author of the James Beard Award–nominated Apéritif: Cocktail Hour the French Way and Honey, a Short Stack Edition. She is a regular contributor to the New York Times. Her recipes and food writing appear widely, including in the Vanity Fair, Bon Appétit, Real Simple, Food Network, and more. When she’s not working, you can find Rebekah cooking, eating, and drinking with friends in the 18th arrondissement.
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Displaying 1 - 30 of 73 reviews
December 2, 2020
This is a delightful French cookbook that I thoroughly enjoyed reading. I may not ever cook most of the recipes for a multitude of reasons but they all seemed delicious and doable. You're obviously going to need to source a lot of French foods like cheeses, meats and alcohols, but Peppler sets you up to succeed. The book is not just a cookbook but a guide to being a wonderful host, and I came away thinking that her guests were lucky friends. There are beautiful color photos throughout, both of the foods and drinks and of the author. These never seemed vain and staged like other cookbooks though, they just added to the charm.
No nutritional information is provided. Many of the recipes are naturally gluten free and many would work for paleo and (to a lesser extent) vegetarian diets. Photos are provided for about 2/3 of the recipes, perhaps a little less. Highly recommended.
I read a temporary digital ARC of this book for review.
No nutritional information is provided. Many of the recipes are naturally gluten free and many would work for paleo and (to a lesser extent) vegetarian diets. Photos are provided for about 2/3 of the recipes, perhaps a little less. Highly recommended.
I read a temporary digital ARC of this book for review.
January 11, 2021
A Table by Rebekah Peppler is more than a cookbook of French recipes. It's a volume of stunning photography and practical advice on entertaining the French way. Ms. Peppler is an American woman living in Paris who enjoys sharing an elegant, intimate evening of good food and drink with friends. In her book, she gives the reader advice on how to recreate the same type of gathering in one's own home.
She begins the book with a list of typical french pantry items that are the mainstay of French recipes, followed by her simple philosophy to make entertaining easy and enjoyable. The book is then divided into Before, During and After.
I enjoyed the short excerpts that are included before each recipe either detailing what the food/drink is or including the author's personal, helpful tips about it.
The recipes themselves are easy enough for a home cook, yet elegant and unique. Included are substitutions for items that may be difficult to obtain in America. Beautiful photos are included with the majority of the recipes.
This is definitely a book that the modem cook should add their collection.
#ATableABook #NetGalley
She begins the book with a list of typical french pantry items that are the mainstay of French recipes, followed by her simple philosophy to make entertaining easy and enjoyable. The book is then divided into Before, During and After.
I enjoyed the short excerpts that are included before each recipe either detailing what the food/drink is or including the author's personal, helpful tips about it.
The recipes themselves are easy enough for a home cook, yet elegant and unique. Included are substitutions for items that may be difficult to obtain in America. Beautiful photos are included with the majority of the recipes.
This is definitely a book that the modem cook should add their collection.
#ATableABook #NetGalley
May 6, 2021
If you really need to read a cookbook by someone who was taken to Europe for two weeks at the age of 10 When Mommy caught Daddy with the Tennis instructor, and who ended up an emotionally stunted, bitter brat with a poisonous hatred for all things masculine and American – one who substitutes ‘ME! IN PARIS!’ For anything resembling a personality, this is the cookbook for you.
Filled with more virtue-signaling than recipes, more snide asides than helpful hints, this puffed-up blog is to be avoided at all costs.
Filled with more virtue-signaling than recipes, more snide asides than helpful hints, this puffed-up blog is to be avoided at all costs.
December 20, 2020
Interesting dishes and writing in this cookbook, which meets at the intersection of French and American culture. To begin, I really enjoyed the sheer artfulness and beauty of the images in this book, which effectively read as an advertisement for enjoying life and eating in France. I was hungry by the end and already plan to try out some of the recipes soon. The dishes are not only French traditional cooking but also borrow from other cultures, which I appreciated. Lots of butter, dairy, eggs, so this cookbook is not exactly vegan or vegetarian friendly.
As for the writing itself, I found myself not completely sold on some of the points made here. I liked the parts of the cookbook which were self-aware, recommending on how to treat guests, plan a dinner party, eschew traditional social “rules” (like starting a dinner right on time or having pressed linens, etc.) Peppler is an an American in Paris, from Wisconsin, and doesn’t claim to be an expert on anything, but rather, suggesting more casual and tried-and-true methods for hosting, selecting ingredients and cooking. In this way, the book felt very approachable for a novice, informative for those who haven’t spent time cooking in France. I love the thoughtful, realistic addition of options for people who choose to abstain from drinking to the book.
My only real critique of the book would be some of the awkward sexual references or insertions here and there that I’m not sure were totally relevant; over and over about how she dated women in France, comparing hosting a dinner party to a dominant/submissive dynamic felt a little odd, all things considered. Overall, I think Peppler wanted this cookbook to give readers a real slice of life feeling of what it was like for her to experience a new culture abroad.
The last thought that ran through my head while reading was that this cookbook felt almost scarily similar to Alison Roman’s “Plenty More” cookbook, albeit with a French twist. This book would be great accessible read for anyone who is looking to get into French cooking but doesn’t know where to start, or simply those who love French culture and cuisine and are looking for a different way to approach it. (Myself included!)
Overall, I’ve already recommended this cookbook to my cooking friends and can’t wait to try out some of the delicious cocktails and recipes here at my very own dinner party! (post-Covid....) Thanks Netgalley and Rebekah Peppler!
As for the writing itself, I found myself not completely sold on some of the points made here. I liked the parts of the cookbook which were self-aware, recommending on how to treat guests, plan a dinner party, eschew traditional social “rules” (like starting a dinner right on time or having pressed linens, etc.) Peppler is an an American in Paris, from Wisconsin, and doesn’t claim to be an expert on anything, but rather, suggesting more casual and tried-and-true methods for hosting, selecting ingredients and cooking. In this way, the book felt very approachable for a novice, informative for those who haven’t spent time cooking in France. I love the thoughtful, realistic addition of options for people who choose to abstain from drinking to the book.
My only real critique of the book would be some of the awkward sexual references or insertions here and there that I’m not sure were totally relevant; over and over about how she dated women in France, comparing hosting a dinner party to a dominant/submissive dynamic felt a little odd, all things considered. Overall, I think Peppler wanted this cookbook to give readers a real slice of life feeling of what it was like for her to experience a new culture abroad.
The last thought that ran through my head while reading was that this cookbook felt almost scarily similar to Alison Roman’s “Plenty More” cookbook, albeit with a French twist. This book would be great accessible read for anyone who is looking to get into French cooking but doesn’t know where to start, or simply those who love French culture and cuisine and are looking for a different way to approach it. (Myself included!)
Overall, I’ve already recommended this cookbook to my cooking friends and can’t wait to try out some of the delicious cocktails and recipes here at my very own dinner party! (post-Covid....) Thanks Netgalley and Rebekah Peppler!
November 23, 2020
It doesn’t get any easier than this. This book will tell you what to buy, what to make, and when to serve it. There are wonderful pictures and tons of recipes for before, during, and after your dinner party. I thank Netgalley for the opportunity to read and review this book.
April 12, 2021
“People come to a gathering to spend time with people they know and love, yes, even if they see each other all the time. It’s nice to be with people you like, and it’s nice to be trusted to sit in a formation that suits. It also offers a sense of security, especially for those of us with social anxiety. If you want to sit next to your partner, friend, crush, ex-lover, go for it! We’re all grown-ups capable of making decisions for our own bodies ourselves. And if you do want me to tell you where to sit, I will, and my answer will probably be “right here next to me” with direct eye contact, a smile, and a quick handhold because you sound a little uncomfortable for whatever reason and I got you.”
This is the first time I’ve heard of Rebekah Peppler, but I think she’s a star, and clearly underrated as fuck. This was – and still is such a joy to read. I've been reading too many cookbooks-that-didn’t-deserve-to-be-published recently/ before this. I actually don’t like the cover, so at first, I didn’t think I'd like it. But I was mesmerised by the brilliant writing, top-quality recipes, and beautiful photographs. The photographs were absolutely stunning, and I love how organised the recipes were. Surprisingly, I even enjoyed the lovely little stories that introduced every recipe in the book. They were the perfect cream and cherry on top. Good food usually makes me happy anyway, but great food makes me ecstatic and chill. What does that even mean, and how does that even feel? I suppose one might go mad ricocheting between the two, but that’s the best kind of madness.
My fav. recipes from the book:
CROQUE MADAME
“I ate the worst croque monsieur of my life at a stupidly cute Parisian bistro on the corner of a cobblestoned street in the Marais… and the fact that I was on an otherwise lovely third date did what was possible to save the undercheesed, under-toasted, under salted ham and cheese sandwich, but I left craving better. A week later, this croque madame entered my life. Rich, cheesy, creamy, crunchy, it’s an all-around superlative sandwich experience. The female pronoun-ed madame has an egg on top and doesn’t shy away from double-decker layers of béchamel. Add a bottle of chilled red, and a Lactaid pill depending on your constitution, and it’s an excellent choice for a fourth date.”
The thing is – I’ve never cared for croque monsieur. My sister has a version of her own in her bakery/café; and even though she’ll happily let me have as many croque monsieurs as I want for free, I’ve never once ordered/ate/wanted it. But after discovering Peppler’s version of it, I had to go make myself one right away. The bechamel sauce and egg is key to this dish; I didn’t even have the recommended ‘Paris ham’ at hand, but it changed my mind and heart about croque monsieur/madame.
BIGGER BAHN MI
So happy that she added this into the book, because if you’ve ever lived or travelled (long and frequent enough in Paris), you’d know that Vietnamese food in Paris is amazing. Paris has one of the oldest and one of the biggest Vietnamese communities (outside of Vietnam) probably after North America/the States, and I think it was lovely that Peppler took that into consideration. Instead of – you know – carelessly dropping a shitty, half-arsed cookbook just because your girlfriend’s Asian (Our Korean Kitchen by Bourke also known as a massive waste of time and money).
MUSSELS w/ ROSÉ + TOMATOES; CLAMS w/ SHERRY + OLIVES
I love mussels, and I love cooking seafood with rosé – so this was a no-brainer, but I’ve never seen it in a recipe in a cookbook. The only time I drink rosé is when I am drinking it with people who love rosé, or during summer BBQs, so when I'd first used it for cooking - it was because there was a leftover bottle that I needed to get rid of. And w/o a doubt, this is such a respectful and delicious way to get rid of a bottle of wine.
SUCRINE WEDGE + ESCAROLE SALAD w/ CONCORD GRAPES
You know a cookbook is good when even the salads are fucking amazing. The ‘Sucrine Wedge’ is Peppler’s recommendation for/as an alternative to the usual hangover 'cures' – Bloody Marys and whatnots.
CARROT TARTE TATIN
“I stan a classic apple tarte Tatin, but this carrot version is more versatile and just as delicious. Side? Yep. Main when paired with a big green salad and maybe an on-the-richer-side snack beforehand? Absolutely. Breakfast? I can say from experience, very much yes.”
And I stan with people who are brave enough to shed their ego to stan all that they love. I used to hang out with a very sentimental guy a few years ago, and I used to tell him that he’s such a fucking cringe all the time. But one day he was like – but sometimes cringe is good. I do stand by that now; cringe is sometimes good. And a good carrot tarte Tatin reminds me of a good carrot cake (which is (when done well) my favourite cake of all time) – and hyping that humble dessert up feels a bit cringe. It’s cringe but it’s love; and love’s usually good.
EXPAT YOGURT CAKE
I like this so much. Not just the recipe itself, but also how Peppler embraced her ‘expat’ life/lifestyle/whatever one prefers to call it. Instead of trying hard to be ‘French’, she’s just chill about it all. What come may. And by doing so – she can embrace all cultures/lifestyles instead of limiting herself to one. Also, it makes the recipe so much more personal and meaningful.
MACADAMIA NUT BRITTLE ICE CREAM
Yes. Yes. Yes! Peppler created this because she was missing the discontinued ice cream flavour from Häagen-Dazs that she loves. Also, that’s a strong favourite of my mine from HD. I don’t consider myself a huge fan of nuts, but HD turns them into something magical in their ice creams. They used to have a Maple + Walnut one which was equally gorgeous. Nutty ice cream – 100% down for that. Butter pecan ice cream? To die for.
MY FIRST FRENCH GIRLFRIEND’S APPLE TART
“The first dinner party I threw in Paris doubled as my fourth date with my first French girlfriend. She made this very classic, very French apple tart, and while the relationship ended a few months later, this recipe and I have been going strong for years.”
Is the ‘secret’ ingredient the apricot jam and salt? Who knows? But it’s so lovely regardless. I love everlasting recipes from expired relationships. It’s the sweetest and most appropriate token/memento of past loves.
Overall, I’m extremely pleased with this cookbook that I had very low expectations for because of the only moderately attractive cover (and also the fact that I’ve never heard of the author before). Not only does this cookbook make me long for future dinner parties/date nights, but it also compels me to think about the good ones in the past. Although I got this as an advanced review copy, I would happily buy a bunch of copies as gifts for people I love. If you’ve read my reviews before, you’d know that I’m oft harsh (esp. w/ cookbooks because they’re usually more pricy than regular paperbacks, and take up way more space, and demand more attention when decorated around in the house as well), but I can’t find any fault with this one. I am still not a fan of the cover (or even the title/name of the cookbook if we’re going to be nit-picky about this), but that doesn’t really bother me.
This is the first time I’ve heard of Rebekah Peppler, but I think she’s a star, and clearly underrated as fuck. This was – and still is such a joy to read. I've been reading too many cookbooks-that-didn’t-deserve-to-be-published recently/ before this. I actually don’t like the cover, so at first, I didn’t think I'd like it. But I was mesmerised by the brilliant writing, top-quality recipes, and beautiful photographs. The photographs were absolutely stunning, and I love how organised the recipes were. Surprisingly, I even enjoyed the lovely little stories that introduced every recipe in the book. They were the perfect cream and cherry on top. Good food usually makes me happy anyway, but great food makes me ecstatic and chill. What does that even mean, and how does that even feel? I suppose one might go mad ricocheting between the two, but that’s the best kind of madness.
My fav. recipes from the book:
CROQUE MADAME
“I ate the worst croque monsieur of my life at a stupidly cute Parisian bistro on the corner of a cobblestoned street in the Marais… and the fact that I was on an otherwise lovely third date did what was possible to save the undercheesed, under-toasted, under salted ham and cheese sandwich, but I left craving better. A week later, this croque madame entered my life. Rich, cheesy, creamy, crunchy, it’s an all-around superlative sandwich experience. The female pronoun-ed madame has an egg on top and doesn’t shy away from double-decker layers of béchamel. Add a bottle of chilled red, and a Lactaid pill depending on your constitution, and it’s an excellent choice for a fourth date.”
The thing is – I’ve never cared for croque monsieur. My sister has a version of her own in her bakery/café; and even though she’ll happily let me have as many croque monsieurs as I want for free, I’ve never once ordered/ate/wanted it. But after discovering Peppler’s version of it, I had to go make myself one right away. The bechamel sauce and egg is key to this dish; I didn’t even have the recommended ‘Paris ham’ at hand, but it changed my mind and heart about croque monsieur/madame.
BIGGER BAHN MI
So happy that she added this into the book, because if you’ve ever lived or travelled (long and frequent enough in Paris), you’d know that Vietnamese food in Paris is amazing. Paris has one of the oldest and one of the biggest Vietnamese communities (outside of Vietnam) probably after North America/the States, and I think it was lovely that Peppler took that into consideration. Instead of – you know – carelessly dropping a shitty, half-arsed cookbook just because your girlfriend’s Asian (Our Korean Kitchen by Bourke also known as a massive waste of time and money).
MUSSELS w/ ROSÉ + TOMATOES; CLAMS w/ SHERRY + OLIVES
I love mussels, and I love cooking seafood with rosé – so this was a no-brainer, but I’ve never seen it in a recipe in a cookbook. The only time I drink rosé is when I am drinking it with people who love rosé, or during summer BBQs, so when I'd first used it for cooking - it was because there was a leftover bottle that I needed to get rid of. And w/o a doubt, this is such a respectful and delicious way to get rid of a bottle of wine.
SUCRINE WEDGE + ESCAROLE SALAD w/ CONCORD GRAPES
You know a cookbook is good when even the salads are fucking amazing. The ‘Sucrine Wedge’ is Peppler’s recommendation for/as an alternative to the usual hangover 'cures' – Bloody Marys and whatnots.
CARROT TARTE TATIN
“I stan a classic apple tarte Tatin, but this carrot version is more versatile and just as delicious. Side? Yep. Main when paired with a big green salad and maybe an on-the-richer-side snack beforehand? Absolutely. Breakfast? I can say from experience, very much yes.”
And I stan with people who are brave enough to shed their ego to stan all that they love. I used to hang out with a very sentimental guy a few years ago, and I used to tell him that he’s such a fucking cringe all the time. But one day he was like – but sometimes cringe is good. I do stand by that now; cringe is sometimes good. And a good carrot tarte Tatin reminds me of a good carrot cake (which is (when done well) my favourite cake of all time) – and hyping that humble dessert up feels a bit cringe. It’s cringe but it’s love; and love’s usually good.
EXPAT YOGURT CAKE
I like this so much. Not just the recipe itself, but also how Peppler embraced her ‘expat’ life/lifestyle/whatever one prefers to call it. Instead of trying hard to be ‘French’, she’s just chill about it all. What come may. And by doing so – she can embrace all cultures/lifestyles instead of limiting herself to one. Also, it makes the recipe so much more personal and meaningful.
MACADAMIA NUT BRITTLE ICE CREAM
Yes. Yes. Yes! Peppler created this because she was missing the discontinued ice cream flavour from Häagen-Dazs that she loves. Also, that’s a strong favourite of my mine from HD. I don’t consider myself a huge fan of nuts, but HD turns them into something magical in their ice creams. They used to have a Maple + Walnut one which was equally gorgeous. Nutty ice cream – 100% down for that. Butter pecan ice cream? To die for.
MY FIRST FRENCH GIRLFRIEND’S APPLE TART
“The first dinner party I threw in Paris doubled as my fourth date with my first French girlfriend. She made this very classic, very French apple tart, and while the relationship ended a few months later, this recipe and I have been going strong for years.”
Is the ‘secret’ ingredient the apricot jam and salt? Who knows? But it’s so lovely regardless. I love everlasting recipes from expired relationships. It’s the sweetest and most appropriate token/memento of past loves.
Overall, I’m extremely pleased with this cookbook that I had very low expectations for because of the only moderately attractive cover (and also the fact that I’ve never heard of the author before). Not only does this cookbook make me long for future dinner parties/date nights, but it also compels me to think about the good ones in the past. Although I got this as an advanced review copy, I would happily buy a bunch of copies as gifts for people I love. If you’ve read my reviews before, you’d know that I’m oft harsh (esp. w/ cookbooks because they’re usually more pricy than regular paperbacks, and take up way more space, and demand more attention when decorated around in the house as well), but I can’t find any fault with this one. I am still not a fan of the cover (or even the title/name of the cookbook if we’re going to be nit-picky about this), but that doesn’t really bother me.
April 7, 2021
I received an electronic ARC of this book via NetGalley.
While I'm usually a bit dubious of any cookbook written by an American that is presented as an eye-opening or 'authentic' look at the food culture and cooking of anywhere else, this really was an enjoyable and generally accessible book that comes across as generally sincere. The author doesn't claim to be presenting the "true" way to make the dishes she describes, but merely a way that she likes and finds works for her and her friends.
The recipes in the book are geared especially toward small, informal dinner parties. While there is some emphasis on drinks and on meat dishes, the author makes it abundantly clear that the food and drinks provided at such an event--and really, many aspects of such an event--should be catered to the attendees. The hosting advice is generally brief, but sound--and while I can't quite imagine hosting even informal dinner parties nearly every week, she manages to make it sound fun and almost feasible.
The recipes are adapted for use in an American kitchen, though the author does live in France. While some do call for specialty ingredients that may be difficult to find in an American grocery store, the author frequently suggests alternates.
I have not yet tried any of the recipes from the book, but have noted a few down with the intention of trying them out!
While I'm usually a bit dubious of any cookbook written by an American that is presented as an eye-opening or 'authentic' look at the food culture and cooking of anywhere else, this really was an enjoyable and generally accessible book that comes across as generally sincere. The author doesn't claim to be presenting the "true" way to make the dishes she describes, but merely a way that she likes and finds works for her and her friends.
The recipes in the book are geared especially toward small, informal dinner parties. While there is some emphasis on drinks and on meat dishes, the author makes it abundantly clear that the food and drinks provided at such an event--and really, many aspects of such an event--should be catered to the attendees. The hosting advice is generally brief, but sound--and while I can't quite imagine hosting even informal dinner parties nearly every week, she manages to make it sound fun and almost feasible.
The recipes are adapted for use in an American kitchen, though the author does live in France. While some do call for specialty ingredients that may be difficult to find in an American grocery store, the author frequently suggests alternates.
I have not yet tried any of the recipes from the book, but have noted a few down with the intention of trying them out!
February 2, 2025
The book is beautiful with many, many recipes. I hated the voice of the author though. At first I was excited for her spunky notes (the sub/dom theme was a STRONG first note lol). And giggled at a couple of mentions of dating life. Then it just started feeling super surface level.
“I swear you can honor both” - referring to the history of colonization while enjoying food - yet she doesn’t. Bánh mi is a result of French colonization of Vietnam, how does she honor it? By calling it “unhappy”. That’s it. And then bahn mi got a huge 2 page picture spread. I think that left a bad taste in my mouth and I couldn’t enjoy the rest of the book.
I think the most value in the cookbook is in the hosting tips - she’s clearly an experienced and excellent host. I haven’t cooked any recipes yet but I feel like you can’t go wrong with them. This cookbook is definitely lacking heart but I can appreciate it for what it is.
“I swear you can honor both” - referring to the history of colonization while enjoying food - yet she doesn’t. Bánh mi is a result of French colonization of Vietnam, how does she honor it? By calling it “unhappy”. That’s it. And then bahn mi got a huge 2 page picture spread. I think that left a bad taste in my mouth and I couldn’t enjoy the rest of the book.
I think the most value in the cookbook is in the hosting tips - she’s clearly an experienced and excellent host. I haven’t cooked any recipes yet but I feel like you can’t go wrong with them. This cookbook is definitely lacking heart but I can appreciate it for what it is.
December 18, 2020
This book is filled with stunning full-page photographs and recipes to make French-styled dishes of all kinds from updated classics to twists on other dishes, to drinks.
There's also a lot of information on how to be the perfect host, which was both informative and fun to read.
Some of the recipes are involved with lots of steps, but the book explains them all well, and those who want to take on a complex dish should have no problem following any of them. There are also a number of more simple dishes that anyone could try. Overall, this is a fantastic guide.
Many thanks to Chronicle Books and NetGalley for the advance copy.
There's also a lot of information on how to be the perfect host, which was both informative and fun to read.
Some of the recipes are involved with lots of steps, but the book explains them all well, and those who want to take on a complex dish should have no problem following any of them. There are also a number of more simple dishes that anyone could try. Overall, this is a fantastic guide.
Many thanks to Chronicle Books and NetGalley for the advance copy.
February 12, 2021
A table is a cookbook that will up your hosting skills. There useful tips on do's and don’ts that make entertaining easier, but also more elegant by adopting a more French way of hosting. Where good food, drinks and friend are a must. So a good portion of the book is about drinks. With a lot of fun cocktail and wine suggestions
The recipes are easy to make at home and are classic French. I like the small anecdotal introductions at the beginning of the recipes. They give a more personal touch to the book.
The photos are a good balance between recipes and lifestyle impressions, and are beautiful to look at.
The recipes are easy to make at home and are classic French. I like the small anecdotal introductions at the beginning of the recipes. They give a more personal touch to the book.
The photos are a good balance between recipes and lifestyle impressions, and are beautiful to look at.
February 9, 2021
Ever since our French exchange student, Lola, left, we have been missing her wonderful cooking. Now, thanks to the author, we have a way of revisiting many of the things she made for us! There are a multitude of great recipes here. Easily understood instructions, beautifully photographed, this book has it all. We have already tried several of them. Who knows, when this horrible pandemic is over and we are able to go to France again, maybe we can surprise Lola and her family by cooking for them in the French way! Bravo!
October 21, 2024
it’s beautiful
It is absolutely beautiful. The recipes sound great. I would make like 5 of them out of all these gorgeous recipes. So I will maybe borrow it again
It is absolutely beautiful. The recipes sound great. I would make like 5 of them out of all these gorgeous recipes. So I will maybe borrow it again
February 17, 2025
I would like to be friends with Rebekah Peppler; barring that, I will be hosting a French dinner party based on this book, let me know if you want to come over 👩🏻🍳
February 19, 2021
This is gorgeous. I need a physical copy and I cannot WAIT to have parties using these recipes. Thank you to Netgalley for this ARC ecookbook!
August 22, 2022
The author is a tad too cool for school, but I found this book enjoyable nonetheless. Love her approach to cocktails and snacks (apertifs) and even sides, but likely won't attempt any of the main dishes.
September 25, 2021
I don’t care for her descriptions but the recipes I’ve tried (cocktails) are great. Nice pictures too.
December 11, 2020
Peppler's "A Table: Recipes for Cooking + Eating the French Way" does a commendable job of compiling classic French dishes together, sandwiched on either end by her famous nibbles-and-cocktails combos.
It's hard not to like the book. The recipes Peppler selected are, true to the title, authentic to everyday French food. Well, maybe authentic to the Parisian food scene, which tends to amalgamate recipes from all over France and make them fit onto a bistro menu. Then again, you can get a Bánh mì sandwich in a lot of cities (and you really should because it's delicious).
Peppler put together a good set of French basics--some more basic than most. I wasn't sure why the book bothered to include dishes that were incredibly intuitive and barely warranted a recipe (e.g. strawberries with cream, peas with butter, olives with cut saucisson slices on the side).
The answer is most likely that the recipes aren't exactly the point. The collection is the real value in this book. It's a simple and easy reference point for dishes that don't take very long, are simpler than they look, and taste delicious. Peppler's instructions rarely go over a page, even for more complicated dishes like a lamb tagine or chicken confit. It's all very manageable. A new cook would probably need a little practice, but that's how you learn!
Recommended for someone new to French cooking and excited to make delicious food (either for friends or even some solo gourmet self-care). Also good for anyone who wants to work their way through a recipe book!
Thank you to the publisher and Netgalley for providing me with a free eARC of this book exchange for an honest review.
It's hard not to like the book. The recipes Peppler selected are, true to the title, authentic to everyday French food. Well, maybe authentic to the Parisian food scene, which tends to amalgamate recipes from all over France and make them fit onto a bistro menu. Then again, you can get a Bánh mì sandwich in a lot of cities (and you really should because it's delicious).
Peppler put together a good set of French basics--some more basic than most. I wasn't sure why the book bothered to include dishes that were incredibly intuitive and barely warranted a recipe (e.g. strawberries with cream, peas with butter, olives with cut saucisson slices on the side).
The answer is most likely that the recipes aren't exactly the point. The collection is the real value in this book. It's a simple and easy reference point for dishes that don't take very long, are simpler than they look, and taste delicious. Peppler's instructions rarely go over a page, even for more complicated dishes like a lamb tagine or chicken confit. It's all very manageable. A new cook would probably need a little practice, but that's how you learn!
Recommended for someone new to French cooking and excited to make delicious food (either for friends or even some solo gourmet self-care). Also good for anyone who wants to work their way through a recipe book!
Thank you to the publisher and Netgalley for providing me with a free eARC of this book exchange for an honest review.
January 23, 2021
Very lovely looking recipes! The pictures were beautiful, it made me hungry just looking at them, and everything looked so delicious. I have marked a couple of them to try them this Christmas at home. My favourites were definitely the dips, the tomato tart, and the French onion soup, I’ve been meaning to make this last one for so long!
It was also very interesting the drinks section. I seldom make drinks, but those recipes had me imagine myself making them, so I guess I will give them a try.
If I had to say one bad thing, and this is completely subjective, is the amount of recipes with olives on this book, since I hate them with all my heart and soul, but once again, that is just personal, I did not give this book a lower rating because of that.
It was also very interesting the drinks section. I seldom make drinks, but those recipes had me imagine myself making them, so I guess I will give them a try.
If I had to say one bad thing, and this is completely subjective, is the amount of recipes with olives on this book, since I hate them with all my heart and soul, but once again, that is just personal, I did not give this book a lower rating because of that.
April 20, 2021
Cookbook author Rebekah Peppler understands that not everyone can live in Paris, inviting friends over for drinks and snacks, maybe dinner, once a week, so they can have delicious food and refreshing cocktails on the balcony as they gaze out at the Eiffel Tower. Not everyone can live the way she does. But Peppler believes that anyone can share in that spark of French magic, no matter where they live. And that is what À Table is all about.
À Table is divided into 3 parts, Before, During, and After. Before focuses on the before-dinner drinks and snacks. During is a mouth-watering collection of mains and sides, and After is post-dinner drinks and tasty sweet treats. An American now living in Paris, she has access to a cornucopia of exquisite European ingredients. when she can, she explains how we can find them in the States, or she points out how to find a good substitute, but she always emphasizes buying the best you can afford. By that, she doesn’t mean going in to debt to feed your friends and family. She just means to buy the best ingredients for your budget.
Along with recipes for delicious French dishes, there are lots of smart tips to make your time as party host easier. Peppler offers good advice on wines and aperitifs as well as what to do for those who aren’t drinking and how t deal with the problem of ice. She tells you how to stock a French pantry, from butters to salts to chocolates. She takes down the old school rules for dinner parties and suggests how best to enjoy the time at a party, from the planning to the execution to ideas for small takeaways you can send home with your guests if you’re so inclined. From the aperitifs to the digestifs, she helps you keep the drinks flowing, and she tells you how to set up a charcuterie board or an after-dinner cheese board or sweets board.
And then there’s the food. Peppler was born in Wisconsin and lived on both coasts of America before heading over to fulfill her dream of living in France. So while her recipes are for a lot of traditionally French foods, she understands the ingredients and cooking styles of American cooks too, so she adjusts her recipes for the best of both worlds. There is the Croque Madame, the Ratatouille, Cassoulet, and French Onion Soup with Cognac. There is a 7-Hour Leg of Lamb and a 3-hour Tomatoes Oubliees (“Forgotten Tomatoes”). She makes a tarte tatin out of carrots and leeks and makes a wedge salad for hangovers. But her inventive twists on traditional French food makes it modern and mouth-watering. And she includes lots of recipes that can be enjoyed by vegetarians or adapted for vegans, so everyone can have a place at the table.
If the descriptions of this food isn’t enough to draw you in, the photography will. Gorgeous photos of these dishes are interspersed with shots in real French homes and in the markets and streets of Paris, drawing you into the city with all of your senses. À Table is not just about French food; it’s about a lifestyle filled with good friends, delicious food, plenty of good wine and cocktails, and the magic of the City of Lights.
I devoured this cookbook, and I will go back to it for ideas for desserts (that Apricot Crumble looked divine), chicken dishes, and snacks that I want to try out (XL Gougeres? Yes, please!). I love the recipes, the photos, and mostly the attitude of this gorgeous cookbook. Peppler comes at cooking with a definite point of view, an unapologetic love letter to French foods, fresh vegetables, salt, butter, and cheese, and while I can’t pull off this lifestyle myself, I can find things to add to my current life that can add some of that celebratory spirit, that magic of Paris, to make my life a little richer. And for that I can be grateful to Peppler and À Table.
Egalleys for À Table were provided by Chronicle Books through NetGalley, with many thanks.
À Table is divided into 3 parts, Before, During, and After. Before focuses on the before-dinner drinks and snacks. During is a mouth-watering collection of mains and sides, and After is post-dinner drinks and tasty sweet treats. An American now living in Paris, she has access to a cornucopia of exquisite European ingredients. when she can, she explains how we can find them in the States, or she points out how to find a good substitute, but she always emphasizes buying the best you can afford. By that, she doesn’t mean going in to debt to feed your friends and family. She just means to buy the best ingredients for your budget.
Along with recipes for delicious French dishes, there are lots of smart tips to make your time as party host easier. Peppler offers good advice on wines and aperitifs as well as what to do for those who aren’t drinking and how t deal with the problem of ice. She tells you how to stock a French pantry, from butters to salts to chocolates. She takes down the old school rules for dinner parties and suggests how best to enjoy the time at a party, from the planning to the execution to ideas for small takeaways you can send home with your guests if you’re so inclined. From the aperitifs to the digestifs, she helps you keep the drinks flowing, and she tells you how to set up a charcuterie board or an after-dinner cheese board or sweets board.
And then there’s the food. Peppler was born in Wisconsin and lived on both coasts of America before heading over to fulfill her dream of living in France. So while her recipes are for a lot of traditionally French foods, she understands the ingredients and cooking styles of American cooks too, so she adjusts her recipes for the best of both worlds. There is the Croque Madame, the Ratatouille, Cassoulet, and French Onion Soup with Cognac. There is a 7-Hour Leg of Lamb and a 3-hour Tomatoes Oubliees (“Forgotten Tomatoes”). She makes a tarte tatin out of carrots and leeks and makes a wedge salad for hangovers. But her inventive twists on traditional French food makes it modern and mouth-watering. And she includes lots of recipes that can be enjoyed by vegetarians or adapted for vegans, so everyone can have a place at the table.
If the descriptions of this food isn’t enough to draw you in, the photography will. Gorgeous photos of these dishes are interspersed with shots in real French homes and in the markets and streets of Paris, drawing you into the city with all of your senses. À Table is not just about French food; it’s about a lifestyle filled with good friends, delicious food, plenty of good wine and cocktails, and the magic of the City of Lights.
I devoured this cookbook, and I will go back to it for ideas for desserts (that Apricot Crumble looked divine), chicken dishes, and snacks that I want to try out (XL Gougeres? Yes, please!). I love the recipes, the photos, and mostly the attitude of this gorgeous cookbook. Peppler comes at cooking with a definite point of view, an unapologetic love letter to French foods, fresh vegetables, salt, butter, and cheese, and while I can’t pull off this lifestyle myself, I can find things to add to my current life that can add some of that celebratory spirit, that magic of Paris, to make my life a little richer. And for that I can be grateful to Peppler and À Table.
Egalleys for À Table were provided by Chronicle Books through NetGalley, with many thanks.
March 21, 2021
Originally posted on my blog: Nonstop Reader.
À Table is a style guide with recipes developed and presented by Rebekah Peppler. Due out 6th April 2021 from Chronicle Books, it's 304 pages and will be available in hardcover and ebook formats.
This is a lushly illustrated book on a practical subject (food and the social aspects of eating and sharing food) which has a truly renaissance artistic sensibility. Every single illustration is a feast with lighting and scene, arrangement, color, and presentation carefully controlled (but looking beautiful and spontaneous).
The text is rich in small details and the author is a meticulous and knowledgeable expert both with writing and with advice for cooking and entertaining. Despite being a book with an artistic sensibility and soul, it's well laid out and presented and accessible. Information is easy to find and logically arranged. The book is divided into sections with respect to an extended meal and the information is grouped by pre-dinner aperitifs and drinks, the actual mealtime, and postprandial snacks and drinks. The recipes themselves contain a description, ingredients listed bullet-style in a sidebar (measures in both American standard and metric, yay!), and step by step instructions. Serving sizes are given in general terms as well as tips and alternative presentations. The book doesn't include nutritional information (it's just not that kind of book). Recipe ingredients include some specialties which might be challenging outside of very well stocked boutique grocers and alcohol suppliers. On the whole, however, the recipes really *do* seem achievable by the average cook who is determined.
The photography is abundant and full of the sort of classic French architecture and urban rooms with high ceilings and classic decor (filled with beautiful people) which always leave me breathless. This would make a nice coffee table book. I recommend it highly to readers interested in putting some polish and finesse into entertaining graciously and well.
Four stars.
Disclosure: I received an ARC at no cost from the author/publisher for review purposes.
À Table is a style guide with recipes developed and presented by Rebekah Peppler. Due out 6th April 2021 from Chronicle Books, it's 304 pages and will be available in hardcover and ebook formats.
This is a lushly illustrated book on a practical subject (food and the social aspects of eating and sharing food) which has a truly renaissance artistic sensibility. Every single illustration is a feast with lighting and scene, arrangement, color, and presentation carefully controlled (but looking beautiful and spontaneous).
The text is rich in small details and the author is a meticulous and knowledgeable expert both with writing and with advice for cooking and entertaining. Despite being a book with an artistic sensibility and soul, it's well laid out and presented and accessible. Information is easy to find and logically arranged. The book is divided into sections with respect to an extended meal and the information is grouped by pre-dinner aperitifs and drinks, the actual mealtime, and postprandial snacks and drinks. The recipes themselves contain a description, ingredients listed bullet-style in a sidebar (measures in both American standard and metric, yay!), and step by step instructions. Serving sizes are given in general terms as well as tips and alternative presentations. The book doesn't include nutritional information (it's just not that kind of book). Recipe ingredients include some specialties which might be challenging outside of very well stocked boutique grocers and alcohol suppliers. On the whole, however, the recipes really *do* seem achievable by the average cook who is determined.
The photography is abundant and full of the sort of classic French architecture and urban rooms with high ceilings and classic decor (filled with beautiful people) which always leave me breathless. This would make a nice coffee table book. I recommend it highly to readers interested in putting some polish and finesse into entertaining graciously and well.
Four stars.
Disclosure: I received an ARC at no cost from the author/publisher for review purposes.
December 30, 2020
This book starts with a good list of fun cocktails for starting diner. Aperitif, the pre-diner drinks and snacks, is a real institution in France, I've seen kids books about them, and recipe books dedicated to them. It's fun, relaxing, and is the moment when everyone catches up before plunging into the serious diner talks. It makes sense the book should start there. The French photos peppering the book are a little cliché, but hey, I guess they're part of trying to build a French atmosphere.
I loved that there was a section on none-alcoholic drinks and cocktails, because not everyone drinks, not everyone wants alcohol all evening, sometimes people just can't, and when people have a long way by car to go you want to have a few nice alternatives to give them so that they can alternate and drink reasonably. Those sounded lovely and refreshing too.
All the recipes are things I have cooked or eaten in France, similar to things I ate in France or sound like something I could eat at one of my friend's or family's place, I'm half French, lived over there for a good portion of my life and think I know the place pretty well. There is the middle eastern influence we now find at every home in France and that gives a nice fresh kick to it. The recipes are simple, require easy ingredients and look tasty. You do need a Dutch oven for some of the more interesting ones. For example I was particularly excited about the chicken confit, which is something I always wanted to try making, though I am surprised the author recommends olive oil - I would be afraid of such a strong oil giving a bitter taste when cooked too long. And the carrot tarte tatin. Admittedly those are recipes that you have to cook for a long time, but once in the oven you don't have to think about them for a long time!
I really liked the vegetable side dishes too. Most seem really tasty and lots of people seem to have a hard time knowing how to cook vegetables for the most flavour.
I loved that there was a section on none-alcoholic drinks and cocktails, because not everyone drinks, not everyone wants alcohol all evening, sometimes people just can't, and when people have a long way by car to go you want to have a few nice alternatives to give them so that they can alternate and drink reasonably. Those sounded lovely and refreshing too.
All the recipes are things I have cooked or eaten in France, similar to things I ate in France or sound like something I could eat at one of my friend's or family's place, I'm half French, lived over there for a good portion of my life and think I know the place pretty well. There is the middle eastern influence we now find at every home in France and that gives a nice fresh kick to it. The recipes are simple, require easy ingredients and look tasty. You do need a Dutch oven for some of the more interesting ones. For example I was particularly excited about the chicken confit, which is something I always wanted to try making, though I am surprised the author recommends olive oil - I would be afraid of such a strong oil giving a bitter taste when cooked too long. And the carrot tarte tatin. Admittedly those are recipes that you have to cook for a long time, but once in the oven you don't have to think about them for a long time!
I really liked the vegetable side dishes too. Most seem really tasty and lots of people seem to have a hard time knowing how to cook vegetables for the most flavour.
February 2, 2021
A Table by Rebekah Peppler fell short for me.
Initially, I was interested in this book after living in France and missing the food there. I thought this would be a lovely way to still enjoy it. What I have found is getting some of these ingredients especially the European butter and cheeses very hard to find in my area. It makes several of these recipes difficult (especially the ones I am interested in.)
While I enjoyed the photos, there were quite a few that I wish were more focused on the food. I like being able to see what the meal is supposed to look like when it is done. The drinks I feel differently on as they were used while socializing at the beginning of a dinner party.
While I liked the concept of the two languages at the beginning and even knowing some basic French, I found it a bit overwhelming and confusing.
I really wanted to like this book, but I did not find it that accessible. I loved the overall concept and there are still a few recipes for me to try. I think I would be more inclined to check it out at the library then buy it as I would not use it all that much and the recipes I do use would be a handful.
I received an eARC from Chronicle Books through NetGalley. All opinions are 100% my own.
Initially, I was interested in this book after living in France and missing the food there. I thought this would be a lovely way to still enjoy it. What I have found is getting some of these ingredients especially the European butter and cheeses very hard to find in my area. It makes several of these recipes difficult (especially the ones I am interested in.)
While I enjoyed the photos, there were quite a few that I wish were more focused on the food. I like being able to see what the meal is supposed to look like when it is done. The drinks I feel differently on as they were used while socializing at the beginning of a dinner party.
While I liked the concept of the two languages at the beginning and even knowing some basic French, I found it a bit overwhelming and confusing.
I really wanted to like this book, but I did not find it that accessible. I loved the overall concept and there are still a few recipes for me to try. I think I would be more inclined to check it out at the library then buy it as I would not use it all that much and the recipes I do use would be a handful.
I received an eARC from Chronicle Books through NetGalley. All opinions are 100% my own.
February 18, 2021
3.5 stars
À Table has a great selection of recipes that reflect a modern French table with ingredients that are easy to find.
Drawing from her experience in hosting in her apartment in France, the author shows you how to host gatherings and provides a fresh perspective through the lens of the French table.
The book begins with the modern French pantry and lists must-have items including bacon 🥓, Brined items such as Cornichons, capers, olives 🫒, butter 🧈, cheese 🧀, Crème Fraîche, milk, and other dairy 🥛
It is divided into three sections: BEFORE, DURING, and AFTER.
The first section is further divided into two chapters namely Apéritifs and Snacks like Chaud Comme, Pre-Dinner Armagnac, 50/50 (made with gin, dry Vermouth, and Angostura), Snack Mix, Roasted Lemons + Olives, and Crème Fraîche Dip.
A chapter is dedicated to types of wine: Sparkling Wine, White, Rosé, Red and offers a selection of drinks for teetotalers. The book also provides tips on creating a good charcuterie as well as types of meats.
Desserts and Digestifs include Crème Brûlée, Macaroons, À Còté, Tonic Tonic, and Bonal After Hours. Would recommend
Thank you to Rebekah Peppler, NetGalley, and Chronicle Books for the ARC of this book.
À Table has a great selection of recipes that reflect a modern French table with ingredients that are easy to find.
Drawing from her experience in hosting in her apartment in France, the author shows you how to host gatherings and provides a fresh perspective through the lens of the French table.
The book begins with the modern French pantry and lists must-have items including bacon 🥓, Brined items such as Cornichons, capers, olives 🫒, butter 🧈, cheese 🧀, Crème Fraîche, milk, and other dairy 🥛
It is divided into three sections: BEFORE, DURING, and AFTER.
The first section is further divided into two chapters namely Apéritifs and Snacks like Chaud Comme, Pre-Dinner Armagnac, 50/50 (made with gin, dry Vermouth, and Angostura), Snack Mix, Roasted Lemons + Olives, and Crème Fraîche Dip.
A chapter is dedicated to types of wine: Sparkling Wine, White, Rosé, Red and offers a selection of drinks for teetotalers. The book also provides tips on creating a good charcuterie as well as types of meats.
Desserts and Digestifs include Crème Brûlée, Macaroons, À Còté, Tonic Tonic, and Bonal After Hours. Would recommend
Thank you to Rebekah Peppler, NetGalley, and Chronicle Books for the ARC of this book.
April 3, 2021
This is a Stunning Cookbook! It just is. I must say that upfront because the heart of French Cooking is in these Photos. It inspires me. So, much credit has to go to Joanne Pai for her work.
Next, this is a book for people who know the basics of cooking. Does it mean you must be a 3* Chef, certainly not. You can come in on any level, but do know that many of the foods and terms are catered to a higher culinary level.
I can cook fairly well and am able to get most of the ingredients mentioned here. I adore this cookbook for that reason. It is sensuous, inviting, and those recipes jump off the page.
Read the luxurious recipes. Try many and experiment. Enjoy the experience.
The newest I have learned is: types of butter (Demi-sol, doux, and gros cristaux), cheese, bacons, vinegars, chocolat, citrus, flours, olive oils, anchovies , a variety of milks, and spices. This is the basics to start a fabulous French Kitchen. This can get a new chef going or an experienced one with many new ideas. Try them.
Thank you NetGalley, Rebekah Peppler, and Chronicle Books Puplishing for an ARC of this wonderful book.
Next, this is a book for people who know the basics of cooking. Does it mean you must be a 3* Chef, certainly not. You can come in on any level, but do know that many of the foods and terms are catered to a higher culinary level.
I can cook fairly well and am able to get most of the ingredients mentioned here. I adore this cookbook for that reason. It is sensuous, inviting, and those recipes jump off the page.
Read the luxurious recipes. Try many and experiment. Enjoy the experience.
The newest I have learned is: types of butter (Demi-sol, doux, and gros cristaux), cheese, bacons, vinegars, chocolat, citrus, flours, olive oils, anchovies , a variety of milks, and spices. This is the basics to start a fabulous French Kitchen. This can get a new chef going or an experienced one with many new ideas. Try them.
Thank you NetGalley, Rebekah Peppler, and Chronicle Books Puplishing for an ARC of this wonderful book.
January 14, 2021
From opening up the first pages of this cookbook, I was obsessed. It has everything that makes a cookbook great - varied, simple recipes, pithy insight from the author, and great design. However, A Table goes beyond that. The photography is luscious, spiriting the reader away to the balconies of Paris among the laughter of friends. Peppler's commentary is honest, heartfelt, woke, and funny, and I adored her real, lively voice. She not only shares her recipes with the readers, but her world, her life, and the table around which it happens. She's open and true and not a small part of why I adored the book. The delicious-sounding recipes don't hurt, either.
Reading through this cookbook, especially in the midst of a pandemic, sweeping me away to glittering Paris for the space of a few hours. It may feel ironic for a cookbook about dinner parties to be published during a time when we can't gather with friends, but conversely, it's just the slice of optimism we need. I can't wait to try out the dishes and drinks once we're able to safely be together once again.
Reading through this cookbook, especially in the midst of a pandemic, sweeping me away to glittering Paris for the space of a few hours. It may feel ironic for a cookbook about dinner parties to be published during a time when we can't gather with friends, but conversely, it's just the slice of optimism we need. I can't wait to try out the dishes and drinks once we're able to safely be together once again.
January 31, 2021
Disclaimer: I received this book in exchange of my honest opinion.
I think I knew I'd rate this book give stars from the first chapters! I was delighted by the author's way of writing and hosting - the honesty, the rule breaking, the genius ideas. And then there are the recipes!
First, they are easy to understand, easy to do, and I bet they are delicious! The focus is on using ingredients in season - actually, of taking advantage of that and obtaining the best dishes to entertain your guests.
The author is American, but lives in France - so the recipes are French, but with a twist. She is definitely passionate about food and having people over, feeding them and serving them beverages (alcoholic or not).
I just loved it. I loved the ease with which she presented things. I love that she was thinking of everything and everyone (even guests with social anxiety!)
Oh, and the photos are exquisite!
I think I knew I'd rate this book give stars from the first chapters! I was delighted by the author's way of writing and hosting - the honesty, the rule breaking, the genius ideas. And then there are the recipes!
First, they are easy to understand, easy to do, and I bet they are delicious! The focus is on using ingredients in season - actually, of taking advantage of that and obtaining the best dishes to entertain your guests.
The author is American, but lives in France - so the recipes are French, but with a twist. She is definitely passionate about food and having people over, feeding them and serving them beverages (alcoholic or not).
I just loved it. I loved the ease with which she presented things. I love that she was thinking of everything and everyone (even guests with social anxiety!)
Oh, and the photos are exquisite!
September 25, 2021
This was the perfect companion to peruse while visiting Mom at home. I saw it featured among the new books in the Sturgis Public Library (where we enjoyed looking through old directories and yearbooks). Mom was getting a tea room mystery. Peppler's voice made me smile. I may try a few of these--the simple puff pastry olive/fig twists and the rice pudding that bakes for 6 hours being at opposite ends--but maybe not. The fantasy of the Parisian life, where friends brave the 232 stairs to ones picturesque apartment for cocktails and dinner helped make my vacation feel like more of a getaway. I don't agree with all of her strong opinions, but I love that she has them and is so forthright about it. You should feel strongly about butter and anchovies and those sorts of things--and be ready to hear others who feel just as deeply. I'm returning home this evening and therefore will return this to the library this gorgeous early autumn day I'm spending with Mom.
December 9, 2020
À Table is so much more than just a cookbook filled with amazing recipes and gorgeous photos, it's a wonderful guide on throwing dinner parties and getting together with friends - the French way! This book is so approachable and provides a low-stress guide to dinner parties. Broken down into parts of the meal, À Table beings with pre-dinner drinks and snacks. There are AMAZING cocktails, easy-to-follow recipes and honestly, I need a hard-cover copy of this book to help me plan every get-together from here on out. 10-out-of-10 would recommend to anyone who loves cocktail and dinner parties with their friends.
5/5 Stars!
Thank you to NetGalley and Chronicle Books for providing me with an e-arc of this book in exchange for an honest review.
5/5 Stars!
Thank you to NetGalley and Chronicle Books for providing me with an e-arc of this book in exchange for an honest review.
January 30, 2021
I consider it a great cookbook when I want to try at least half of the recipes, but with this one, I couldn’t wait to try them all. As a fan of casual dining and shared platters, I always curate a meal around the entertainment aspect and every recipe is made to be enjoyed with friends. In just this first week, I’ve worked my way through all of the appetizers and cocktails pairings.
Not only is the recipe content suburb, so is the design and photography. It is warm, inviting, and natural, just as we all aspire our gatherings to be. I received an advance digital copy to review but immediately went to preorder a hardback and Rebekah’s first book too.
Great for your own collection or as a gift paired with wine or other goodies.
Not only is the recipe content suburb, so is the design and photography. It is warm, inviting, and natural, just as we all aspire our gatherings to be. I received an advance digital copy to review but immediately went to preorder a hardback and Rebekah’s first book too.
Great for your own collection or as a gift paired with wine or other goodies.
January 30, 2021
When you first pick this book up and quickly leaf through the pages, the photography grabs you. It is inviting and lets you know the delights will range from simple to complex. As you dig into it, the brief introductions to each recipe range from helpful to anecdotal, just like at a dinner party. I have really enjoyed picking out recipes to try, from the simple appetizers and sides, to more complex recipes. Yes there are a few recipes where ingredients may require a little more than a casual effort, but thankfully this is not often. There are breaks, from arranging a varied plate to drinks to whet the appetite or trump the end of a great meal with friends. I will be trying several of these recipes to work into my building repertoire for great meals with friends.
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