Cookbook Review – A Kitchen In France


In the month of May I cooked through this book by Mimi Thorisson. First off, the book is gorgeous. Filled with lovely images and the stories in it are entertaining as well. There were so many recipes I wanted to try, but the month came to an end quickly and only had a chance to work with 5 of them. Well actually I tried 6, but one didn’t work out so well. More on that later. Here are 2 or 3 pictures of the 5 recipes that work well and loved so well that I would do them again. First off was the Roast Asparagus with Chervil


Boy was this delicious! I loved that the asparagus are in bundles of 4 or 5 held together with prosciutto – the perfect serving size. This recipe presented itself at just the right time too with asparagus season in full swing. Next up was Chou Farci


This is probably one of the most beautiful dishes in the book. Savoy cabbage is used here for its lovely veiny texture. Easier to make than it looks. Basically you blanche and cool the cabbage leaves, then line a souffle dish, putting the most beautiful leave, texture side down on the bottom. Then a pork sausage, tomato filling that has been sautéed with herbs, onion, and carrot goes into the prepared dish and then topped with a final leaf. Then the whole thing is baked


Brian & I really loved this take on the usual stuffed cabbage rolls – easier to prepare as well. Will definitely be doing it again. Because our local Rainier cherries had just come into season, I decided to try her Cherry Clafoutis


Because Rainier cherries are more blonde than the Bings, this didn’t have the deep red cherry look of the one in the book, but it was delicious. We even enjoyed it for breakfast a couple of times! Seduced by the picture in the book I had to try her Chocolate Meringue Swirls with Chocolate Sauce and Creme Chantilly


This was unbelievably great on so many levels! So easy to make and they just look fabulous!


Finally I finished out the month with the Artichoke Souffle


I absolutely love artichokes. Even the way they look intrigue me.


In the book, Mimi discarded the leaves right away to get to the hearts. We however wanted to enjoy the leaves in a aioli dipping sauce Brian made so I went the extra step of trimming the pointy end of the leaves off before cooking them.


All the ingredients had a lovely texture and it was fun to finally be able to use my little individual casserole dishes for this


Here’s the final result, which puffed up nicely. However, Brian & I found it a bit bland. I’m thinking when I do this recipe again I will use a sharper cheese (recipe calls for Guyere) and maybe include some sautéed leek (leeks make everything more flavorful I think).

As I mentioned in the beginning of this post, there was one recipe that I could not make work for me, which was her Fava Bean Soup. The color was so much more pale than the picture in the book, and not much flavor. This was sad because there is quite a bit of work involved to prepare fava beans. So Brian & I talked about how we would go about it, so what did I do? I went back to the Farmer’s Market, bought more fava beans and made my own version – which turned out awesome! Will be posting about that tomorrow and sharing the recipe.

In the meantime, for the month of June I will be cooking out of this book


Extra Virgin by Gabriele Corcos and Debi Mazar. So excited about this one because it is filled with recipes calling for ingredients that are just becoming available in the market. Will report back next month!

Thanks so much for stopping by. Bon Appetite!


Share and Enjoy:
  • Facebook
  • Twitter

About Carol

Thank you in advance for respecting my art. All the images and text posted to this blog are owned my me and protected by copyright law. Copying any of the content here without permission is against the law and you know, not cool. Many thanks again.
This entry was posted in Cooking, photography and tagged , . Bookmark the permalink.

9 Responses to Cookbook Review – A Kitchen In France

  1. Each one is a little masterpiece Carol, I really think I would love that Chou Farci as stuffed cabbage I remember from my childhood days in VA. My husband also love it and I fixed it a lot but haven’t had it is so long. Such a beautiful image as well as all. Your next cookbook looks wonderful also, love your added touch of the fork.

  2. Karen Olson says:

    Oh, Carol, such lovely, lovely images. Even makes me want to cook!! (Well, sort of…)

  3. Sherry G. says:

    I love her blog, and I love that part of France. Your photography is just exquisite as always, Carol. And yo u have inspired me again — I’m going to try those meringues — I think I can manage them 😉

  4. seabluelee says:

    This all looks and sounds fabulous! I’m so hungry right now…. I’m crazy for cookbooks even though I don’t enjoy cooking all that much, and I have to resist running out to buy every one you review! I love that you and Brian do this together. Yours seems a lovely partnership on so many levels.

  5. Diana Foster says:

    Wow, so lovely Carol. I want to come to your house and eat.

  6. cheryl says:

    Love this post and that top photo is wonderful…not that all the others arent’ because they are but it’s just such a beautiful set-up and of course I’m in love with Paris and the South of France…this must be one of the only French cook-books that I don’t have but I will look it up because I have to try those meringues…I trusting you that they are easy…they look wonderful…thanks for sharing your kitchen skills.

  7. Carol, I have to say I drool over your food photos and think how wonderful it must be to
    live in your home. Delicious I bet!

  8. Kelly Kardos says:

    Ohhhhhh my!!! You know what I love about Meringue? It’s gluten free…and THIS recipe is on my summer “to do” list! I adore that little bird cage in the back ground…yummy post Carol

  9. Carol, Your photos are terrific. I think I had seen the artichokes on Instagram. Thank you for reminding me to actually go cook out of that book. It is so beautiful that I never really think about cooking from it.

Comments are closed.