As Always, Julia – The Letters of Julia Child and Avis Devoto by Joan Reardon

A collection of letters written in the 1950s between Julia Child and her pen pal, Avis Devoto, this book reveals a fascinating correspondence between two women, both avid fans of French cooking, living on opposite sides of the Atlantic. Julia was in France when she read an article on knives in Harper’s magazine by Bernard Devoto (Avis’s journalist/ historian husband who taught at Harvard). In his piece he was crusading for American women to find good carbon steel kitchen knives, and Julia responded by sending him a French “couteau.” Avis wrote the thank you for her spouse, and the long correspondence began. A well connected book reviewer in the Boston area, Avis became Julia’s champion, Continue reading

Weeknight Fresh and Fast by Kristine Kidd

If you want to eat well during the week, but don’t have a lot of time to spend in the kitchen, Weeknight Fresh & Fast, a new Williams-Sonoma book, is the answer. Kristine Kidd, former food editor at Bon Appétit Magazine, has assembled a mouthwatering collection of quick and healthy recipes that call for fresh seasonal ingredients. Conveniently organized by seasons, every chapter features 25 main courses, each accompanied by a full-page photo. From spring Risotto with Leeks and Sugar Snaps and summer Grilled Chicken and Corn with Smoked Paprika Rub to Molasses-Glazed Roast Pork and Sweet Potatoes for cold weather cooking, you’ll find a cornucopia of tempting entrees to try. There are also suggestions for side dishes and tips for putting leftovers to use later in the week.

Weeknight Fresh and Fast by Kristine Kidd
Weldon Owen Publishers 2011
$29.95

Roasted Cod on a Potato Gratin

It’s not often that a restaurant dish is both so delicious and so simple that I can’t wait to try it in my own kitchen. Last month in Paris I had such an experience at a new bistro called Le Casse Noix. (The restaurant is this month’s featured item on the “Out and About” section of my website.) The main course that caught my eye and palate was roasted cod served atop a gratin of potatoes, an unlikely combination that worked beautifully.

The chef had fashioned a delectable mixture of potatoes and bits of ham seasoned with piment d’Espelette (a dried pepper powder similar to cayenne), and then transferred them to individual baking dishes. He sprinkled the servings with cheese, and finally added a thick, snowy white cod fillet to each. Continue reading