One of my favorite new reads is à la carte. From the tidy precision of Peter Hertzmann’s writing to the Art Nouveau flourishes in the site design, two things are breathtakingly clear:  à la carte is a monument not only to a man’s deep love for French food, but also to his painstaking commitment to documenting the things he discovers. Baked apple pudding with fresh thyme, shrimp with an egg poached in tarragon vinegar and salmon in a chervil marinade with fava beans are a few of the recipes I can’t wait to try.

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