Rachel Khoo is a romantic at heart. (In my head, anyway) I’ve watched her Little Paris Kitchen along with my S.O. As we watched, we both felt transported to Paris and the food culture there. Rachel left London about 10 years ago to pursue her dream of studying pâtisserie at Le Cordon Bleu. It was clear she immersed herself in the life and ways of a Parisian. She continually blows my mind that she cooked and tested these recipes in a TINY kitchen with a mini oven, a small stove with 2 gas burners and counter space that seemed smaller than a small NYC apartment.The recipes take relatively short prep & cooking time, other than a stew’s cook time which ranges around1 1/2 - 2 hrs to 8hrs or stocks that take considerably more time. There are French basics - stocks, sauces, pastry creams along with weight and oven temperature conversion charts.Now to the recipes. Don’t feel intimidated to the idea of French Cooking. Rachel explains in detail how to make classic French dishes and takes you on her culinary journey. There are dishes I would’ve never thought I would like “Salade de Figues et Foies de Volailles” - Fig & Chicken Liver Salad. I really don’t like liver of any kind, however the sweetness of the figs along with a thinly sliced red onion & thyme which is sautéed and a few other ingredients pare well with the quickly cooked chicken livers. The Spring Lamb Stew is a beautiful Dish as well. Her pastries are insane. And I mean that in a good way. Savory and sweet - just mouth watering.There are also many vegetarian dishes in this cookbook. I say vegetarian, but definitely not vegan because, after all, the French use cream and butter as a staple ingredient in many dishes. Potato and Pear Galette with Roquefort, Cheese Soufflé, Onion Crème Brûlée, Wild Mushroom Terrine are just a few that are excellent.Any book from Rachel Khoo is a treasure. I highly recommend.