By Dorie Greenspan
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I loved the rhythm of Parisian life, the sound of the language, the way people sat in cafés for hours. I fell in love with the city because it fit all my girlish ideas of what it was supposed to be, but I stayed in love with all of France because of its food and its people. I'm convinced my fate turned on a strawberry tartlet. We were walking up the very chic rue Saint-Honoré, pressing our noses against the windows of the fashionable stores and admiring everything we couldn't afford, when the tartlet, a treat within our means, called out to me.
And, as always and forever, my love and thanks to the men in my life, Michael, my husband, and Joshua, our son. Contents Introduction [>] Nibbles and Hors d'Oeuvres [>] Soups [>] Salads, Starters, and Small Plates [>] Chicken and Duck [>] Beef, Veal, Pork, and Lamb [>] Fish and Shellfish [>] Vegetables and Grains (mostly sides, but a few mains too) [>] Desserts [>] Fundamentals and Flourishes [>] Sources [>] Index [>] Introduction I WAS RECENTLY MARRIED, JUST OUT OF college, and working at my first grown-up job when Michael, my husband, came into a bit of money, a few hundred dollars that seemed to fall from the sky.
What I did know was that they tasted like real strawberries, whose flavor I must have subconsciously tucked away in my memory. That evening, after searching for a restaurant that would keep us within the budget set by Europe on $5 a Day, we settled into a crêperie near our hotel. It was startling to see a big menu offering nothing but crepes, and not a single one famous in America! Everything we tasted was a novelty: the buckwheat crepe was lacy and chewy, and the sunny-side-up egg that accompanied it had a yolk the color of marigolds and the true taste of eggs.