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Chocolate and Zucchini

At first glance, Clotilde Dusoulier’s recipes in Chocolate and Zucchini seem to be easier to read than to make.  As a Parisian who relocated to San Francisco and then back again to France, Dusoulier offers  recipes that will make you want to be a gourmet.  She includes lovely menu listings – both in French and in English.  Each recipe has a story and mouth-watering pictures, and like Julia Child, she carefully explains each step simply and clearly.

The introduction is too long and repetitive, but the heart of the book is divided into three sections of recipes and stories.  The first section – “Simplicity” – includes four recipes for each of the topics: salads, sandwiches, savory tarts, soups, eggs.  Some are not so simple, but all look delicious – the kind of food you’d order in a bistro.

The second section – “Entertaining” – raises the level with food for dinner parties and buffets.  The Boulette D’agneaux aux Pruneaux (lamb and prune meatballs) is only one of many that had me thinking I’d look for it the next time I found a good French restaurant – not so sure I’d try making it though.

Finally, the last section – my favorite – “Sweet Things” – offers a mix of easy and glamorous cakes, tarts, and desserts, starting with an easy recipe for the chocolate and zucchini cake from the title and escalating to chocolate hibiscus crème brûlée and blancmange with basil or raspberry coulis.  The lemon butter cookies caught my eye – lusciously lemony – access the recipe by clicking here.

The stories accompanying each recipe demonstrate Dusoulier’s love affair with food and she has her own blog Chocolate and Zucchini to check out for more ideas.

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