Oui, oui to such an authentic cookbook! My daughter lives in Caen with her family and I miss being there in their community. Your stories are so inspiring!
My mother's mother was a first gen American with French parents. Cooking was a big part of my mother's heritage, both French and otherwise. Your observation of the dual cuisines was one she commented on and a part of her cooking philosophy. She had an extensive collection of cookbooks and we ate "peasant" dishes from many cultures as I grew up.
I’m finding your history lesson’s fascinating.
I made onion soup, (we ate that often) from your recipe, and found it delicious. Hers was nearly the same, but she used beef broth.
I made the Pot au Feu as well, (in spite of the fact that there is only two of us), and realized that we ate that fairly regularly too, although she didn’t call it that, (for two of us it’s lasted several days, but that’s not uncommon for me. I cook, then leftover meat gets sliced for sandwiches, made into pot pie, and the last bits into hash or soup). I found it interesting to take the vegetables out and return them at the end of the cooking time. My mother threw them away and cooked fresh ones at the end of the cooking time. We did have the broth served first and the meat and veg served separately.
So thank you for your recipes. And if you can, please do the cookbook. I’ll sign up for it right now.
Jan 11, 2023·edited Jan 11, 2023Liked by Jamie Schler
My own experience as a mother of 3 millennials who cook is that they don't use cookbooks anymore - they google. But I do really like the idea of the stories behind recipes - maybe written more as a non-fiction book _with_ recipes rather than a cookbook, to navigate this change in habits?
I love your food and baking posts! So many of the cooking websites lack good and pertinent information. If you published a cookbook I would love to purchase it.
I would buy the French "Peasant" cookbook that you wrote about. The Financiers sound simple and delicious. Today I'm making apple crumble but the indredients for the Financiers will be on this weeks shopping list. I do google some recipes but have to have cookbooks also. I love reading the history that you right and would love that in this book. I purchase Orange Appeal and what I have made from the book turned out great so I trust your methods.
I love the idea of cookbooks. I do google stuff but I’d rather a definitive, trusting source. Now if you could tell me where I can get the pans… I do want to try this recipe. Do you think I could use a madeleine pan instead?
I've been fortunate to have had friends and associates from many countries who were willing to show me a bit of their lives including their food. Some were well-to-do, some, not so much.
Of course I've enjoyed haute cuisine, but everyday fare has always felt more like an invitation into their culture.
Yes, please and thank you!!!! .....and I'm dying to try one of the hazelnut and chocolate financiers!!! Guess I'll have to get my sister to make them!!! ;)
Maybe I’m very 20th Century but I love to read cookbooks. Then I google the recipes I like and add them to my Paprika app. Yours would be stunning and a great addition to my collection. I’m enjoying your Substack.
So late to this party, but YES I would love this cookbook. :)
I would love such a cookbook - the stories behind the food are some of my favorite!
Question - would the financiers work in a plain old muffin tin? I have all the ingredients but not the special tin, would love to make them today.
Oui, oui to such an authentic cookbook! My daughter lives in Caen with her family and I miss being there in their community. Your stories are so inspiring!
I would love it if you wrote such a book.
My mother's mother was a first gen American with French parents. Cooking was a big part of my mother's heritage, both French and otherwise. Your observation of the dual cuisines was one she commented on and a part of her cooking philosophy. She had an extensive collection of cookbooks and we ate "peasant" dishes from many cultures as I grew up.
I’m finding your history lesson’s fascinating.
I made onion soup, (we ate that often) from your recipe, and found it delicious. Hers was nearly the same, but she used beef broth.
I made the Pot au Feu as well, (in spite of the fact that there is only two of us), and realized that we ate that fairly regularly too, although she didn’t call it that, (for two of us it’s lasted several days, but that’s not uncommon for me. I cook, then leftover meat gets sliced for sandwiches, made into pot pie, and the last bits into hash or soup). I found it interesting to take the vegetables out and return them at the end of the cooking time. My mother threw them away and cooked fresh ones at the end of the cooking time. We did have the broth served first and the meat and veg served separately.
So thank you for your recipes. And if you can, please do the cookbook. I’ll sign up for it right now.
My own experience as a mother of 3 millennials who cook is that they don't use cookbooks anymore - they google. But I do really like the idea of the stories behind recipes - maybe written more as a non-fiction book _with_ recipes rather than a cookbook, to navigate this change in habits?
j'adore les financiers!
I love your food and baking posts! So many of the cooking websites lack good and pertinent information. If you published a cookbook I would love to purchase it.
I would buy the French "Peasant" cookbook that you wrote about. The Financiers sound simple and delicious. Today I'm making apple crumble but the indredients for the Financiers will be on this weeks shopping list. I do google some recipes but have to have cookbooks also. I love reading the history that you right and would love that in this book. I purchase Orange Appeal and what I have made from the book turned out great so I trust your methods.
French cooking is delicious.
Didn’t even think about Amazon. Thanks. Looks like I might be baking this weekend.
I love the idea of cookbooks. I do google stuff but I’d rather a definitive, trusting source. Now if you could tell me where I can get the pans… I do want to try this recipe. Do you think I could use a madeleine pan instead?
Yes, absolutely!
I've been fortunate to have had friends and associates from many countries who were willing to show me a bit of their lives including their food. Some were well-to-do, some, not so much.
Of course I've enjoyed haute cuisine, but everyday fare has always felt more like an invitation into their culture.
This would be most welcome.
Yes, please and thank you!!!! .....and I'm dying to try one of the hazelnut and chocolate financiers!!! Guess I'll have to get my sister to make them!!! ;)
Hmmm, got lots of egg whites and ground almonds to use up...
Maybe I’m very 20th Century but I love to read cookbooks. Then I google the recipes I like and add them to my Paprika app. Yours would be stunning and a great addition to my collection. I’m enjoying your Substack.
I love to read the stories and history behind the food and recipes.