This newest cookbook from Hillary Davis focuses on the best of traditional French cooking―provincial cuisine based on produce and foods fresh from the market, simply prepared, and delicious for everyday dining at home.

Hillary Davis shows us in French from the Market that French food isn’t always haute cuisine. Traditional, daily French cooking is provincial and farm-driven. It is also an art, that uses the freshest and finest ingredients available from gardens, markets, and local vendors to put nourishing meals on the table. And, as Davis point out, French home cooking is not hard. The 100 plus recipes for starters, soups, salads, fish, poultry, meats, vegetables, and desserts in this cookbook, along with detailed instructions and tips, prove her right.

Embrace at-home cooking, French style, with these market-fresh recipes: Arugula Salad over Watermelon with Herbed Goat Cheese; Weeknight Halibut in Basil Cream with Cherry Tomatoes; Autumn Harvest Chicken with Grapes, Apples, and Figs; Broiled Lamb Chops with Warm Potato and Herb Salad; Fluffy Cauliflower and Cheese Quiche; and Fruity, Frosty Cantaloupe Sorbet.

More Accolades:

“[E]ncouraging instructions make even more complex dishes seem simple, including the…ingenious ‘beef on a string with horseradish sauce.’…This accessible approach to everyday French fare will appeal to cooks at all skill levels.”―Publishers Weekly

“A chicly styled, easily accessible guide to French home cooking.”―Library Journal

“Directions are fairly uncomplicated, and color photographs portray finished dishes with a zing.”―Booklist Magazine

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