The French Market Cookbook: Vegetarian Recipes from my Parisian Kitchen

Flexitarian blogger Dusoulier (Chcocolate and Zucchini) presents her second cookbook, a volume of vegetarian recipes inspired by "the love affair between French cuisine and vegetables." Without much introduction, Dusolier jumps right into a seasonal division of fresh, whole-food recipes, including lists of "Produce to Play with%E2%80%A6" for at the start of every chapter. Vibrant photographs throughout highlight the textures, colors, and simplicity of Dusolier's fare, and will inspire readers to either cook or book a trip to France. Dusoulier celebrates the spring with a recipe adds prunes and pine nuts into Swiss chard pie%E2%80%94a marriage of fresh greens with crisp pastry. For summer, there is the gluten-free, chickpea-flour based zucchini and apricot socca tart. She suggests stuffing mushrooms with plums and hazelnuts or, on the sweeter side, a pear and chestnut cake for autumn's harvest, and spelt and vegetable pilaf or an updated Alsatian dessert, chocolate berawecka, in winter. A final chapter focuses on kitchen "essentials," such as various tart dough, from yeast-raised spelt to a fast olive-oil pastry; bechamel sauce, with instructions for a vegan version; and vegetable stock. Though most recipes include diary and/or eggs, Dusolier otherwise successfully takes on the notoriously difficult mission of merging the vegetarian diet with the French cuisine. (July)