French country cooking from Mimi Thorisson

"My kind of French cooking is family-style dishes that are old-fashioned – classics that I revisit and give my little touch," Mimi Thorisson says

PHOTO: Oddur Thorisson; Mimi Thorisson, author of French Country Cooking (Appetite by Random House, 2016).

Laura Brehaut, Postmedia News
Originally published on November 15, 2016; National Post
Slow-cooked braises, bubbling gratins, and custardy cakes – French farmhouse classics are hearty and comforting. It’s an elegant cuisine but one that’s simultaneously rustic and approachable, built on a respect for high-quality, seasonal ingredients.
PUBLISHED IN PRINT:
National Post: November 19, 2016; page WP7 (all editions but Toronto)
Vancouver Sun: January 11, 2017; page C1 / Front
Calgary Herald: January 11, 2017; page C1 / Front
Edmonton Journal: January 11, 2017; page C1 / Front
Saskatoon StarPhoenix: January 11, 2017; page C1 / Front 
Regina Leader-Post: January 11, 2017; page C1 / Front 
Windsor Star: January 11, 2017; page C1 / Front  
Ottawa Citizen: January 11, 2017; page C1 / Front
Montreal Gazette: January 11, 2017; page C1 / Front
Northumberland Today: January 18, 2017; page D2
Brantford Expositor: January 19, 2017; page D2
Back to Top