FavorFlavs #13

We all have them: favorite flavors, ingredients and kitchen tools. FavorFlavs we always find ourselves reaching for (again). These are ours.

À propos bistro by Stéphane Reynaud

His first book, About Pork, marked a breakthrough in the world of cookbooks. It is thanks to Parisian chef Stéphane Reynaud that, more than ten years later, cookbooks are still being published daily featuring rough-hewn dishes photographed straight from above, served in battered grandma’s pans, pulled straight from the stew and placed on folded, worn cloths and tables. With flea-market cutlery and glassware alongside.

And we love it. Especially his second, À propos bistro. Despite the rather lame Dutch ‘translation’ of the French Ripailles, ‘feast’. If a fire broke out, this is the cookbook we would try to save. Because even hundreds of newer cookbooks later, we still genuinely cook from this one.

À propos bistro

Stéphane Reynaud
Fontaine publishing

Text: Marjan Ippel
Image: Danique de Bruijn