#1 Amazon Best Seller in French Cooking, Food & Wine "These are recipes you would actually do, and the chef provides easy instructions... Well done Chef Q " - Janice MacLeod, New York Times best-selling author of Paris Letters You don't have to travel to Paris to eat like a Parisian Instead, pick up Chef Q in Paris: The Fall Collection for quick, delicious and easy recipes that will have you shopping and cooking like a Parisian in no time. In this delightful cookbook, Parisian private chef Didier Qu mener shares recipes and cooking tips that will add some oh la la to your culinary repertoire. This collection of creative and international appetizers, mains and desserts also features: Secrets to cooking in "papillote" and tips for the creamiest soupsDesserts that are delicious and good for youAnecdotes that transport you to France and tips for shopping for the best seasonal produce-wherever you liveA Thanksgiving wine list crafted from Chef Didier's personal experiences spent enjoying his favorite holiday in the U.S. Check out Chef Q in Paris: The Fall Collection, the book that demystifies French cooking and helps you prepare fresh, tasty meals that will leave your guests shouting encore Author Interview Why did you choose to focus on seasonal cooking? Seasonal products are the key to great cooking To truly enjoy food at its best, we have to appreciate what nature gives us-and at the time when it's ready to be on our plates. For instance, I can't see myself cooking a cherry pie in December or a French apple tart in June Follow the seasons, and logically your meals will be tastier. French cuisine sounds delicious but French cooking sounds hard. Are your recipes easy? Involved? Somewhere in-between? That's another myth that needs a good debunking Like all great cuisine in this world, French cuisine started in the countryside where people had to be wise and frugal, using products available to them at a given time. Today, French "haute-cuisine" is a different ballgame, but when it comes to traditional, original and tasty French cooking, there is nothing complicated about it. The recipe? A bit of time, the right products and the right method You're a French-American chef living in Paris who sometimes works in the U.K. and often travels the world. I'm guessing I'll find international influences in your cookbook, and not just French recipes, right? You're correct That's what I love about traveling: being exposed to a variety of cuisines, products, stories behind recipes, etc. I love to learn about new foods and ingredients, and see how the locals use them in their cooking. Then I bring my discoveries back to my own kitchen