Bon App! 100+ French Classics Made Easy, written by Isabelle Dunn, features an exciting assortment of traditional and modern recipes for the home cook. A few highlights include Béchamel-Stuffed Crêpes (Crêpes Fourrées), Creamy Scallop Bake (Coquilles Saint-Jacques), Accordion Potatoes (Pommes de Terre Accordéon), Croissant Ice-Cream Sandwich (Croissant Fourré à la Glace), and Parmesan French Toast (Pain Perdu Salé). I will also be sharing her recipe for Vichy Carrots (Carottes Vichy) following the review.
Disclosure: I received a copy of this book from Smith Street Books in exchange for my honest review. All comments and opinions are my own.
Isabelle Dunn
Isabelle Dunn is a passionate home cook and content creator. She develops engaging food content for brands, runs @tastyfeedsdaily, and hosts a monthly online cooking club.
This is her debut cookbook. Isabelle was born and raised in France and is currently based in Sydney with her family.
Bon App!
Isabelle begins Bon App! with a short introduction of her life and inspiration behind the book. She also covers a few essential cooking tools and notes for success.
Chapters are divided according to the following: Apéro Nibbles, Retro Classics, From the Sea, Veggie Spotlight, All Things Potatoes, Over-The-Top Cheesy, Sweet Summer Escape, Chocolate Lovers, Baked Classics, Boozy Desserts, Lazy Sundays, Festive Fun, and Finishing Touches.
There are even a few menu ideas scattered across the chapters ranging from a Picnic in the Park and Veggie Celebrations to Mediterranean Escapes.
The photography is provided by Alan Benson with food styling by Lucy Tweed. Every recipe is paired with a gorgeous, full-page photo of the finished dish.
Measurements are listed in Metric and US Customary. Titles are written in English and French. Each recipe has a short headnote with background information, serving ideas, yield, prep/cooking time, storage notes, and helpful tips.
Vichy Carrots (Carottes Vichy)
The Vichy Carrots (Carottes Vichy) in the Veggie Spotlight chapter are such a wonderful and easy side dish to pair with a variety of grilled meat, fish, roasts, or other recipes in the book such as Coq au Vin.
Named after Vichy- a city in Central France known for its mineral-rich spring water, these carrots are simmered in butter, sparkling water, and sugar until tender to create a sweet and glossy coating with minimal effort.
We especially loved the Vichy Carrots warm from the stove with a sprinkling of fresh parsley. Leftovers can be stored in the refrigerator in an airtight container for up to four days.
A Few Vichy Carrot Tips
I peeled and cut the carrots into 1/4 inch (6 millimeter) thick slices. Cut the carrots the same size so they cook evenly.
Keep an eye on the carrots, especially towards the end of the cooking time. The simmering liquid will quickly reduce into a glaze.
If the mixture looks like it is about to boil over, reduce the heat a little more and slightly open the cover on the pot.
More Dishes
I also made Camembert Madeleines, Ravioles du Dauphiné, Baileys French Toast (Pain Perdu au Baileys), and Christmas Butter Board (Planche de Beurre Façon Noël).
The Camembert Madeleines from the Apéro Nibbles chapter are such a fun and unique savory variation. These little cakes are filled with a blend of cubed camembert, sliced sun-dried tomatoes, and fresh basil, then baked until lightly golden. They were fantastic warm from the oven.
I was so so excited to see the recipe for Ravioles du Dauphiné in the Over-the-Top Cheesy chapter. This has been on my list to attempt for a while now. Sheets of homemade pasta are filled with a creamy comté herb mixture, then served in a white wine butter sauce.
The Baileys French Toast (Pain Perdu au Baileys) from the Boozy Desserts chapter was quite the incredible addition to weekend brunch. Slices of bread are filled with a chocolate hazelnut spread, rolled up, soaked in a Baileys cream mixture, and pan-fried until golden. They are served with a generous coating of cinnamon sugar.
I made the Christmas Butter Board (Planche de Beurre Façon Noël) during the holidays and it was definitely perfect for entertaining. Sun-dried tomato-flavored butter and parsley garlic butter are alternately arranged on a board in the shape of a tree. It is finished with honey, crumbled feta, and basil leaves and paired with crackers or baguette slices.
Bon App! is a wonderful pick for those interested in everyday and celebratory French recipes developed with the home cook in mind. Dishes range from quick and easy small bites that come together in less than 30 minutes to larger meals perfect for entertaining. There is also a nice variety of vegetables, meat, seafood, and desserts to choose from. I especially love having a chapter devoted to potatoes and another to cheese.
Most of the ingredients can easily be found in larger American grocery stores. A few items may require further searching such as saucisson, pancetta, sashimi-grade seafood, broccolini, and leaf gelatine.
Vichy Carrots (Carottes Vichy) Recipe
Excerpt from Bon App!
Vichy Carrots (Carottes Vichy)
Ingredients
- 4 carrots sliced
- 2 tablespoons granulated sugar
- 60 grams (2 ounces) butter
- 60 milliliters (1/4 cup) sparkling water
- 1 tablespoon chopped parsley leaves
- salt and pepper to taste
Instructions
- Cook the carrot, sugar, butter and sparkling water in a saucepan, covered, over medium heat for 15 minutes, or until the carrot is tender, the liquid has evaporated and the butter and sugar have formed a sticky glaze.
- Season with salt and pepper.
- Top with chopped parsley to serve.
Mimi Rippee
It’s good to know about this book! Thanks!