France Is a Feast: The Photographic
Journey of Paul and Julia Child.
By Alex Prud’homme and Katie Pratt.
Oct. 2017. 208p. illus. Thames & Hudson, $35
Prud’homme, Paul and Julia Child’s great-
nephew and coauthor of Julia Child’s memoir,
My Life in France (2006), and Pratt, who grew
up as a close family friend of the Childs, col-
laborate in celebration of Paul’s photography.
A globe-trotting autodidact with a love for
food and art and 10 years her senior, Paul met
Julia while they both worked for the OSS in
Sri Lanka (then Ceylon) in 1944. After the
war, the Childs lived in France and Germany
for Paul’s postings with the U.S. Foreign Ser-
vice, where Paul pursued his passion for taking
photos in his off-hours while Julia famously
began her culinary journey. Julia’s success
brought her into the limelight and began a
reversal of the Henry Higgins–Eliza Doolittle
order of their marriage. Combining narratives
about Paul, Julia, and their life together with
pages upon pages of Paul’s personal, sensitive,
and highly aesthetic black-and-white photos,
the authors contribute Paul’s formidable pho-
tography—to which he devoted time, talent,
and intellect—to the collective memory of
an enduringly iconic chef and a fascinating
American couple. —Annie Bostrom
Lidia’s Celebrate Like an Italian.
By Lidia Matticchio Bastianich and
Tanya Bastianich Manuali.
Oct. 2017. 416p. illus. Knopf, $35 (9780385349482).
Not content merely to dominate the American realm of fine Italian dining through her
many restaurants and her burgeoning Eataly
retail/restaurant chain, Bastianich, with her
fertile culinary imagination, continues turning
out cookbooks that appeal to the home cook
with approachable, yet tradition-respecting,
recipes. This latest effort encourages cooks
to serve up repasts both for special-occasion
home dining and for
potluck feasts and buffets where dozens of
hungry mouths must
be fed. Pizza rolls turn
elegant with stuffings
of sausage and rapini
or ricotta and leeks.
Baked pastas are always
a hit on a buffet table. Plenty of seafood and
vegetarian alternatives satisfy diners eschewing
meat. As usual, Bastianich never forgets her
own far-northeast-Italian roots as she presents
wonderful ideas featuring cabbage, such as a
polenta cake layered with gorgonzola cheese
and cabbage or an Italian version of cabbage
rolls stuffed with salmon. Expect high demand
from Lidia’s many fans. —Mark Knoblauch
New French Table: Classic and
Contemporary Home Cooking.
By Emily Roux and Giselle Roux.
Oct. 2017. 304p. illus. Firefly, $35 (9781770859685). 641.5944.
Wife and daughter, respectively, to the chef
behind London’s Michelin-starred Le Gav-roche, Giselle Roux and Emily Roux present an
updated and approachable take on traditional
French cooking. Giselle’s handle on delicious
southern French food and Emily’s experience
in French culinary school and the kitchens of
high-level restaurants make for a winning collaboration. Soups, from a hearty split pea to
the more esoteric sweet corn with popcorn
and crispy chicken skin, and elegant salads,
including the iconic Niçoise and a carrot and
endive salad with a soy-sesame twist, open the
collection. Main dishes range from weeknight
dinners to those suited for entertaining and special occasions, and some best left to those with
ample time, patience, and skill—but forthright instructions make choices clear. Desserts
are mainly classics, like clafouti and chocolate
mousse, with some new spins to be found, like
a chocolate crème flavored with eggplant. The
vast majority of ingredients are readily available at supermarkets, but some, like Sardinian
pasta fregola or Basque pepper piment d’espelette,
might require a specialty shop. —Annie Bostrom
Pantry and Palate: Remembering and
Rediscovering Acadian Food.
By Simon Thibault.
Nov. 2017. 272p. illus. Nimbus, paper, $29.95
Acadian cooking, the everyday cuisine of
Nova Scotia, may be one of the least-known
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