This cookbook combines the farm-to-table appeal of Alice Waters with the French escapism of Patricia Wells. It will satisfy those who aspire to the lifestyle fantasies of Kinfolk magazine and follow chefs like Dan Barber and David Kinch.
"De la Falaise approaches cooking as a sensual task and a celebration of quality products, involving as little interference as possible. His compass point: the taste of the raw ingredient just plucked from the soil. His way of cooking--which places vegetables at the forefront, but is not vegetarian--centers around coaxing the most flavor from each ingredient at its peak freshness. This book takes the home cook on 'a balloon ride through the seasons,' along the way divulging Falaise's ... techniques, such as using residual heat to cook gently, extracting essences with broths, and using herbs both in cooking and finishing for a layered effect"--Amazon.co