Dinner Chez Moi

Elizabeth Bard grew up eating macaroni and cheese from a box. But she grew up to marry a Frenchman and that sort of thing just won't do over there. Fifteen years later Bard knows all the secrets.

Dinner Chez Moi is Bard's guide to French tips, tricks, and recipes that add flair to your kitchen. Bard includes recipes for Cherry Clafoutis, Madeleines, Broiled Sea Bream with Lemon and Herbs, and many more classic dishes.

But some of the best parts of the book are the simplest. A steaming pot of Moroccan mint tea, for example:

“It was a rainy afternoon in December the first time Gwendal lured me to his apartment in Paris with the promise of a steaming pot of Moroccan mint tea. He served it in his grandfather's teapot, beaten tin with a graceful spout and an ivory bead at the top so he wouldn't burn his fingers. The rest is history.

To re-create that afternoon, all I need is 2 teaspoons of gunpowder green tea, several springs of fresh mint, and 2 or 3 sugar cubes. Put everything in a teapot, cover with boiling water, and let steep for 5 to 7 minutes. Stir, remove the tea and mint, serve.”