The Art of Hot Starters - 329 Recipes: The Art of Entrées à la Française Volume Two Hardcover – November 22, 2025

Hot Starters – 329 RecipesThe Art of Entrées à la Française · Volume TwoWhere Volume One explored the finesse of cold entrées, Volume Two turns up the heat. Hot Starters – 329 Recipes is entirely devoted to the warm, baked, bubbling and golden side of the French first course: soufflés, gratins, pies, puff pastries, fritters, quiches, crêpes and more.Structured for both demanding home cooks and professionals, this volume offers a complete repertoire of hot entrées that can open a classic menu, build a bistro-style carte, or stand alone as refined small plates.Inside, you’ll find:Soufflés & Gratins (E-271 to E-360)From timeless cheese and spinach soufflés to luxurious versions with truffle, foie gras, morels or lobster bisque. A full chapter of refined vegetable, seafood and potato gratins reimagines dauphinoise, fennel, butternut, Jerusalem artichoke and cardoons with cheeses, herbs and spices.Pies, Puff Pastry & Savory Tarts (E-361 to E-420)Traditional tourtes from every corner of France (Lorraine, Alsace, Auvergne, Périgord, Bretagne, Savoie…) share space with elegant feuilletés of scallops, foie gras, lobster or spring vegetables, and fine tarts layered with confit tomatoes, asparagus, mushrooms or figs and goat cheese.Fritters, Tempura & Crispy Bites (E-421 to E-480)Zucchini flowers, brandade, risotto, oysters, cod, shrimp and vegetables are transformed into light beignets, tempuras, pakoras, accras, croquettes, arancini and cromesquis — a toolbox of crunchy, playful starters with French, Mediterranean, Asian and Caribbean accents.Quiches, Flans & Rustic Tarts (E-481 to E-540)Beyond classic quiche Lorraine, the book explores modern combinations with smoked fish, seasonal vegetables, blue cheeses, nuts, herbs and spices. Fine and rustic tarts, plus savory flans, offer versatile formats for menus, buffets and brunch-style service.Crêpes, Galettes, Blinis & Stuffed Pancakes (E-541 to E-600)Buckwheat galettes, filled crêpes, blinis and savory pancakes become fully fledged hot starters: with salmon and dill, ratatouille, spinach and ricotta, duck confit, seafood, autumn vegetables, goat cheese and honey, or layered as mille-feuilles and cannelloni-style rolls.Each recipe is organized with its French original and English title, allowing you to navigate both classical terminology and modern interpretations with ease.From comforting bistro dishes to sophisticated puff pastry creations worthy of a gastronomic table, Hot Starters – 329 Recipes is the definitive reference for all those moments when the meal must begin warm, fragrant and straight from the oven — in the pure spirit of entrées à la française. Read more