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Free recipes

Try before you buy

A few full recipes from the books, exactly as they are on the page: ingredients in metric and US, the chef's tip and 5 ways to change each one.

Book 1Pain Perdu (French Toast)"Lost bread": the bread you were about to throw away. Day-old bread drinks the custard without falling apart, so it works better than fresh.Book 1Crêpes & the Batter FormulaKids, young or old, crave crêpes and ask for them again and again. All you need is flour, eggs and milk: one batter, sweet or savoury (savoury is even better with buckwheat flour, sarrasin).Book 2The Chef's Mince BaseMy go-to mince base: onion, garlic, a splash of wine and tomato, simmered until thick. Cook the base, then decide what it becomes tonight.Book 2One-Tray Roast Chicken ThighsDinner in one tray: bone-in thighs on top, potatoes and onions underneath, catching all the juice. Change the rub and you change the country.Book 3Fried RiceThe best fried rice starts with yesterday's rice: dry grains fry instead of steaming. Hot wok, everything chopped before you start, ten minutes.Book 3Mamie's Crique (Ardèche Potato Cake)My Mamie Jacqueline's crique, from the Ardèche: grated raw potato, garlic and eggs, fried flat like one big golden cake. A poor people's dish, simple but with spot-on flavours.
Ideas

What to cook with…

Short chef ideas for the things you already have, each with 5 easy variations.

Book 2What to Cook with Beef Mince7 chef ideas, 5 ways eachBook 2What to Cook with Chicken Thighs7 chef ideas, 5 ways eachBook 3Leftover Roast Chicken & Roast Meat Ideas5 chef ideas, 5 ways eachBook 3Leftover Mashed Potato & Potato Ideas5 chef ideas, 5 ways eachBook 3Leftover Rice Ideas5 chef ideas, 5 ways eachBook 1Dinners from the Pantry15 chef recipes from what's in the cupboard