Paris Picnic Club: More Than 100 Recipes to Savor and Share

Paris Picnic Club: More Than 100 Recipes to Savor and Share

by Shaheen Peerbhai, Jennie Levitt


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“Charming . . . Home cooks will delight in the creative array of meals . . . The recipes here are fun, fresh, and perfect to share with friends.” —Publishers Weekly

Delicious recipes from two chefs who cooked up a community as well as a meal.

Winner of the Pacific Book Award—Best Cookbook!

Every Friday for a year in a small town tucked into the hillsides south of Paris, Shaheen Peerbhai and Jennie Levitt made a delicious picnic-style meal for their friends, and it grew into a clandestine pop-up restaurant, serving much-anticipated lunches to eighty hungry guests. Soon they moved their picnic club to parks and hidden spots across Paris. In this charmingly illustrated book, Shaheen and Jennie offer a collection of their flavorful recipes, taking inspiration from the diverse cuisines of Paris. You’ll delight in eclectic small plates and sharing platters, abundant tartines, creative drinks, indulgent desserts, and more—to savor and share in your favorite picnic spot or at your dinner table.


Product Details

ISBN-13: 9781454920366
Publisher: Sterling Epicure
Publication date: 04/03/2018
Pages: 224
Sales rank: 664,342
Product dimensions: 8.00(w) x 10.00(h) x (d)

About the Author

Shaheen Peerbhai is a chef, teacher, and writer who has worked in Mumbai, Paris, and London at establishments ranging from terroir-driven bistros to Michelin three-star restaurants. She has been awarded prestigious scholarships from The Culinary Trust and The James Beard Foundation that turned her cooking school dreams into a reality, sending her to Le Cordon Bleu Paris and London and to Alain Ducasse Education in France. Shaheen teaches baking classes to thousands of enthusiasts and professionals across India and in London, where she lives. She documents her love for crusty breads and delicate pastries at
Jennie Levitt is a chef, artist, and food entrepreneur who began her culinary career in rural Italy. Applying the foundations of Mediterranean cuisine to local ingredients and food culture, she opened a boutique catering company that has curated events in cities such as Aspen, Paris, Rio de Janeiro, and Bogotá. Her latest endeavor is Corelia, all-natural sparkling fruit juices that capture the lush flavor and freshness of the tropics ( In Paris Picnic Club, Jennie brings food and art together with her watercolor illustrations inspired by the natural beauty of the ingredients themselves. She is a graduate of Williams College and HEC Paris.

Table of Contents

Introduction x

Small Plates 1

Frenchie Arepas with Caramelized Plum Jam 2

Breton Artichokes 4

Chestnut Tagliatelle with Chestnut and Rosemary Cèpes and Walnut Sauce 6

Crunchy Chickpeas and Jerusalem Artichokes with Tahini and Date Drizzle 8

Pink Sald with Winter Bitters, Grapefruit, and Pear 10

Marinated Scallops with Zucchini, Avocado, and Almond Relish 11

Cured Sea Bass with Elderflower Vinegar 12

Salmon Gravlax with Pomelo Segments, Shaved Fennel, Red Beet Sprouts, and Citrus Vinaigrette 14

Oysters with Pickled Rhubarb 18

Cold-Oven Chicken 20

Latin Karaage 21

Potage D'Hiver Potato-Leek Soup with Shredded Garlic Chicken 22

Foie Gras Royale with Arugula, Basil, Fresh Figs, Iberico Ham, and Butter Croutons 24

Pecan Crusted Rack of Lamb with Parsnip Purée and Chips 26

Pork Belly with Roasted Red Kuri Squash and Pistachio Parsley Pesto 28

Classic Steak Tartare with Sourdough Crostini 30

Asparagus, Green Garlic, Hazelnuts, and Feta 31

Squash, Chestnut, and Ricotta Ravioli with Saga Brown Butter and Almonds 32

Sharing Platters 35

Apple, Fennel, and Kohlrabi Salad with Shaved Manchego and Candied Walnuts 36

Quinoa Salad with Butternut Squash, Pomegranate, Feta, and Hazelnuts 38

Roasted Spiced Eggplant with Moorish Tomato Sauce, Fresh Goat Cheese, and Cilantro Leaves 40

Casablanca Couscous 42

Caramelized Onion, Thyme, and Marjoram Tart with Fresh Goat Cheese 44

Coconut Fish Stew with Spicy Pirao 46

Poulet Basquaise with Butter Rice 48

Korean Chicken Salad with Pickled Cabbage, Cucumbers, Peanuts, and Cilantro 50

Slow-Roasted Rosemary Lamb with Late Harvest Riesling Yogurt-Feta Sauce 52

Aligot with Merguez Sausage and Harissa 54

Fennel, Leek, Puy Lentils, and Sausages with Basil Pistou 56

Ancho and Apple Cider Pork Shoulder with Pickled Plums, Shallots, and Crème Fraiche Mashed Potatoes 58

Pickled Plums and Shallots 60

Crème Fraiche Mashed Potatoes with Charred Corn and Sharp White Cheddar 61

Roast Beef with Rosemary Peppercorn Crust and Horseradish Jus 62

Escoffier Potatoes 63

Turkish Pot Roast 64

Kale Salad with Red Pepper, Currants, and Pine Nuts 65

Bread, Etc. 66

White Country Loaf 73

Pain De Mie 75

Buttery Mazelnut Loaf 76

Fennel Seed Crackers 77

Cider Jelly 78

Tartines 80

Zucchini, Roasted Peppers, Artichokes, Basil Pesto, and Tomato Confit Mayonnaise 82

Asparagus and Vallençay with Béchamel 83

Wild Mushrooms and Poached Eggs with St. Marcellin and Chives 84

Eggplant Katsu with Quick-Pickled Vegetables 86

Gravlax, Capers, Sorrel, and Cervelle de Canut 88

Ginger Garlic Chicken and Mint Chutney with Crispy Shallots and Tahini Drizzle 90

Za'atar Chicken and Turkish Salad with Harissa Walnut Butter and Cumin-Cilantro Yogurt Sauce 92

Roasted Chicken, Bacon, Tomatoes, and Avocado with Mayonnaise and Baby Gem Lettuce 94

Tuekey and English Cheddar with Pumpkin Seeds and Tarragon Aïoli 96

Turkey, Avocado, and Miso-Glazed Eggplant with Cashew-Honey Goat Cheese and Seared Romaine 98

Prosciutto and Buffalo Mozzarella with Arugula and Read Pepper Mayonnaise 100

Herb-Roasted Ham, Eggplant, and Tomato Confit with Almond Parsley Pesto and Cometé 101

Speck Roasted Figs, Goat Cheese and Pine Nuts with Arugula 102

Smoked Ham, Brie, and Onion Jam with Buttery Almonds and Garlic Zucchini 104

Porchetta with Caramelized Apple and Fennel Sauce 106

Lardo Di Colonnata with Basil Pesto 108

Bresaola and Marinated Zucchini with Crunchy Almond Brown Butter 109

Meatballs in Amalfitana Sause with Roasted Pepper and Gruyère 110

Bavette and Tapenade with Wilted Swiss Chard, Stilton, and Red Pepper Chimichurri 112

Brillat-Savarin, Honey, Pistachio, and Pear 114

Grilled Cheese 115

Desserts 116

Raspberry and Geranium Tart 118

Rye, Chocolate, and Sea Salt Cookies 120

Pistachio and Cherry Financiers 121

Chocolate and Passion Fruit Tart 122

Fig and Hazelnut Tart 124

Rye and Molasses Cake with Fresh Pears 126

Apricot and Rosemary Tarte Tatin with Honey Cream 127

Tonka Brown Butter Madeleines 128

Chocolate Brownie Cookies with Black Sesame Salted Caramel 130

Vanilla Milk Cake with Tuberose Ganache 132

Pistachio and Vanilla Loaf 134

Chocolate Mousse with Carmelized Pecans 135

Super Moist Chocolate Loaf with Gianduja Ganache 136

Chocolate and Hazelnut Butter Cakes 138

Caramelized Nut Tartelettes 139

Orange Fennel Cookies 140

Almond, Orange, and Olive Oil Cake with Chocolate Ganache 141

Banana, Ginger, and Chocolate Cake 142

Citrus-Scented Baklava with Warm Spices 144

Noisette 146

Strawberries and Cream Cheesecake with Pistachio Shortbread 150

Hazelnut Not Chocolate 153

Hazelnut Cream Buns 154

Drinks 156

Green Mango, Fennel, and Mint 158

Guava, Chili, and Lime 159

Plum and Cinammon 160

Peach and Rosemary 161

Pineapple and Mint Lemonade 162

Orange, Bay Leaf, and Maple 164

Passion Fruit, Raspberry, and Vanilla 165

Caramel, Apple, and Ginger 166

Vanilla, Rhubarb, and Blood Orange 167

Elderflower and Green Grape Juice 168

Clementine with Hibiscus and Cinnamon 168

Moroccan Mint Tea 170

Dutch Mint Tea 171

Wine 172

Le Pique-Nique 174

How to Picnic Like a Parisian 174

Picnic Style Lunches 175

Intimate Suppers 177

Les Bonnes Addresses: Our Favorite Picnic Spots in Paris 180

Basic Recipes 182

Basic Vegetable Stock 184

Beef Stock 184

Chicken Stock 185

Fish Stock 185

Basil Pesto 186

Classic Mayonnaise 187

Dukkah 188

Elderflower Vinegar 189

Garlic Confit 190

Harissa 191

Lemon and Walnut Oil Mayonnaise 192

Pistachio Parsley Pesto 193

Roasted Peppers 194

Sweet Pastry Dough 195

Tarragon Aïoli 196

Tomato Confit 197

Walnut Sauce 198

Fresh Egg Pasta 199

The Belly of Paris 200

Index 202

Acknowledgments 208

About the Authors 208

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