French from the Market

With four French cookbooks to her credit, including French Desserts, Davis knows a thing or two about la cuisine française, and her current culinary goal is to shatter the myth that French cooking is too difficult for anyone who wasn’t born in France. She begins by differentiating between French haute cuisine (what the French eat in restaurants) and provincial French cooking (what the French prepare and eat at home). She then offers 100 recipes arranged by course (starters, salads, and more) for a wide range of the kinds of dishes cooked up in French home kitchens. Davis includes many expected classics, such as French onion soup, but puts her own spin on it by swapping the traditional beef broth for chicken stock and three cheeses. See also her gorgeous pink-radish rillettes, a yummy radish butter to spread on bread, inspired by the classic Gallic treat of radishes eaten with butter. Home cooks will also appreciate that Davis is not averse to smart culinary shortcuts, such as using an Instant Pot for her beef bourguignon or store-bought puff pastry in her Alsatian onion crispbread with Munster cheese.