Cookbook giveaway – The French Market Cookbook

July 23, 2013 by
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French Market Cookbook

Here at EYB we’re all for encouraging our members to indulge their passion for cookbooks. To that end, we’ve created a program to give our members a chance to win a copy of new, exciting cookbooks that have just been published. To see all the contests, just look in the right-hand category column on any blog page and click on “Cookbook Giveaways.”

This time, we’re excited to offer three copies of The French Market Cookbook by Clotilde Dusoulier, who also writes the blog Zucchini and Chocolate. Although not a practicing vegetarian, Dusoulier emphasizes vegetarian recipes in this book, many of which are gluten-free and dairy-free-and are designed – with a French twist – to highlight seasonal produce.To learn even more about the book and Clotilde, check out our author interview.

To win one of the cookbooks, just post a comment to this blog answering the question: What is your favorite way to use one of these three classic French vegetables: eggplant, leeks, or fennel?

Additional rules are:

  • Please make certain you have signed in to the EYB website (you don’t have to be a paid member). This ensures that we have your email address and can get in contact with you. 
  • The giveaway will expire in 4 weeks on August 13.
  • Occasionally, because of publisher requirements, we need to restrict winners to a geographical location (e.g. the U.S., Canada, Britain, Australia and/or New Zealand). This contest is restricted to U.S. residents.

This contest is now closed.  Many congratulations to our three winners – Agatha, lawnchair7 and richterrenee1. 

 

Category: Cookbook Giveaways

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124 Comments

  • sir_ken_g  on  July 23, 2013

    Eggplant I do Japanese style. Slice and fry. Then a sauce of dashi, soy sauce , mirin and corn starch.

  • jocelynanne  on  July 23, 2013

    I love to flavor fall soups with mild, beautiful leeks.

  • KellyWarner  on  July 23, 2013

    What a lovely book to win! I am studying at Le Cordon Bleu & have big dreams of one day opening a market stall in France. Who knows, dreams can come true ;-). Fingers crossed for this lovely book. Oh & my favourite way to use leeks is to use as part of a French onion soup … Onions & leeks! Delish!

  • PatriciaAnn  on  July 23, 2013

    I like to buy leeks from Trader Joe's as they are trimmed and almost dirt free. Then, I cut up and sauté a whole batch and have them at the ready to add to tarts, quiche and veggies.

  • Jencin  on  July 23, 2013

    The only thinks better would be shopping for ingredients in Paris.

  • Jaswany  on  July 23, 2013

    I like to use leeks un soup or eqq quiche.

  • Aggie92  on  July 23, 2013

    Leek and potato soup. So simple and so delicious!

  • StaciLee  on  July 23, 2013

    I love using eggplant in my tomato sauce. This meaty veggie is a great meat replacement!

  • fprincess  on  July 23, 2013

    Pickled fennel. There is a great recipe in Babbo for a quick pickle. The brine has water, white wine vinegar, sugar, salt, black peppercorns. You just bring the brine to a boil and pour it on the sliced fennel.
    The pickled fennel is a great accompaniment to charcuterie. It's a nice change from cornichons!

  • souprcook  on  July 23, 2013

    We like French recipes, and fresh market produce! 🙂

  • geoff@kupesoftware.com  on  July 23, 2013

    Years ago, I bought a Talisman cookbook just for its many versions of Italian recipes for eggplant.

    I have reduced my eggplant recipe to its simplest: I bake the lengthwise slices in the oven, brushing them with olive oil and turning them once, then top with spaghetti sauce and mozzarella, layering the sauce and cheese twice. Excellent, low calorie, easy to do.

  • geoff@kupesoftware.com  on  July 23, 2013

    My husband and I often make a fennel and endive salad. We simply make a lemon/garlic vinaigrette and put it on a salad of chopped fennel and endive. I occasionally add other crisp vegetables, such as celery or green pepper.

  • sideshoes  on  July 23, 2013

    I love fennel shaved in a fresh salad.

  • alibens  on  July 23, 2013

    I love leeks in tarts…leek and chanterelle, leek, tomato and goat's cheese or leek and pancetta tart. Yum. I love fennel in soups and salads…fennel and orange salad. And chicken and eggplant stew, eggplant fresh from the grill with other grilled vegetables and my husband makes eggplant "sandwiches" with goat's cheese and pine nuts which are so good they need to come with an addiction warning.

  • mballmann  on  July 23, 2013

    I love making a simple miso-glazed Japanese eggplant dish, a vegan leek gratin, and a shaved fennel salad!

  • suezeegee  on  July 23, 2013

    I can't pick just one favorite way for using eggplant. I love three: eggplant caviar, eggplant parmesan and ratatouille.

  • Agatha  on  July 24, 2013

    I love eggplant (or Aubergine!) cut into strips, toasted on a griddle and mixed into fresh pasta with ricotta and seasoned tomatoes – yum!

  • GillB  on  July 24, 2013

    Lasagne using eggplant and leeks and crispy fennel salad

  • Soccermom  on  July 24, 2013

    Ratatouille with eggplant

  • chawkins  on  July 24, 2013

    Eggplant sandwiches stuffed with chicken or pork or seafood mousse in a Chinese black bean garlic sauce.

  • nadiam1000  on  July 24, 2013

    I love to roast slices of fennel with olive oil and salt and pepper until golden brown and caramelized.

  • geoff@kupesoftware.com  on  July 24, 2013

    Eggplant, especially the smaller reddish ones with white stripes, are great cooked on the barbecue grill. Just drizzle them with olive oil, sprinkle with salt and pepper and grill over low heat until they are soft.

  • myrecipeaddiction  on  July 24, 2013

    I like to grill eggplant.

  • lovelily1001  on  July 24, 2013

    eggplant: currently, any way is great! the first recipe that got me eating eggplant was to broil slices with parmesan cheese on top. delish!

  • lisal  on  July 24, 2013

    My favorite use of eggplant is in a gratin with tomato sauce and cheese.

  • ballen  on  July 24, 2013

    I discovered fennel on a trip to Europe and have loved it ever since! Roasted (slivered) with white wine, grated cheese and dotted with butter until golden and served with salmon is my favorite way to enjoy it.

  • wester  on  July 24, 2013

    Oh, I love all three.

    Eggplant I like best in an eggplant kuku: a Persian omelet, with saffron. But simply fried (long enough, with enough oil and enough salt) it is wonderful too. I will have them like that tonight, as a matter of fact.

    Leeks I like best as leeks vinaigrette.

    Fennel is wonderful just shaved really thin, with a lemon vinaigrette.

    If I had to choose between these three vegetables I would probably choose eggplant – but please don't make me!

  • gregdconsulting  on  July 24, 2013

    Eggplant sliced, seasoned and grilled is great. Eggplant is also great baked in the oven.

  • Kdmccul  on  July 24, 2013

    One of my favorite dishes is fennel & asian pear, both sliced thinly. Then drizzle with olive oil (good stuff is best) and lemon juice. Season with salt. Yum.

  • forgetmenot  on  July 24, 2013

    I love shaved fennel with sliced citrus fruit, capers and a raspberry vinaigrette. Delicious!

  • JoanN  on  July 24, 2013

    My mother adored eggplant and when I would cook for her I was always trying to find new and appealing eggplant recipes. One of her very favorites was Crispy Eggplant Slices from Andrea Nguyen’s “Into the Vietnamese Kitchen.”

  • DKennedy  on  July 24, 2013

    That is a hard one because I love fennel and eggplant equally. For this response, I will choose eggplant. I love to roast an eggplant whole, allow it to cool slightly, then tear it open and season it with salt, pepper, a little olive oil, and garlic (either raw or roasted) and that's it!

  • jenniesb  on  July 24, 2013

    I love "melted" leeks on everything from fish to flatbread. I cook chopped leeks down in butter very slowly (no caramelization needed) until they are meltingly soft, and then keep them in the fridge and use them as toppings and mix-ins. Yum.

  • emiliang  on  July 24, 2013

    Roasted eggplant spread is a staple on our table in the summer! Cut 2-3 eggplants in half, broil them skin side up until charred, let them sit in a strainer while they cool, and then chop the meat very finely (discard the skin). Mix in a bit of olive oil, grated onion, and salt. Optionally, add mayo to taste. Smoky, creamy, and savory – a delicious preparation!

  • krobbins426  on  July 24, 2013

    I made a fennel and onion jam. When spread on toast with goat cheese, it is divine.

  • AndieG52  on  July 24, 2013

    Fennel – both raw in salads and in a gratin with onion and Parmesan cheese.

  • maggiewt  on  July 24, 2013

    I like to roast leeks and use them as a milder alternative to onions, in soups and roast vegetable dishes.

  • maisie_grn  on  July 24, 2013

    I love to make leek, mushroom and Swiss scrambled eggs in the morning with my coffee and toast! I am traveling in France now on a graduation backpacking adventure and obviously loving the food! I would love a copy of this book to make some French vegetarian dishes when I get back home!

  • lvollm  on  July 24, 2013

    leek tart – buttery vegetables in buttery crust is perfect for chilly evenings!

  • elizam  on  July 24, 2013

    Leek and cheese toasties. Simple, indulgent and delicious – in fact, they will be on my dinner plate tonight!

  • bloodking  on  July 24, 2013

    I love leek and potato soup with some truffle oil drizzle.

  • cupcakemuffin  on  July 24, 2013

    I love to shave fennel really thinly on a mandoline, toss with arugula and shaved Parm, and dress simply with olive oil and lemon juice. A friend of mine introduced me to this recipe, which she got from one of her favorite restaurants (not sure which one). It is SO delicious!

  • bcknoll  on  July 24, 2013

    My husband makes a wonderful potato and leek soup. Potatoes, leeks, vegetable broth, salt and some freshly ground pepper. Great anytime, but especially on those cool fall weekends.

  • tr2jackson  on  July 24, 2013

    Eggplant Parmesan

  • mtrudinger  on  July 24, 2013

    I roast eggplant and add it to my favourite "Bolognese"-style sauce, it adds depth to the sauce and also helps me feed more vegetables to my children!

  • Roofood  on  July 24, 2013

    My new love is a mexican winter salad with thinly sliced fennel, orange, radish, pomegranate seeds, lime and chilli topped with crunchy tostado chips and feta…absolutely fresh and delicious!

  • geoff@kupesoftware.com  on  July 24, 2013

    Leeks for sure! Added to a delish cheese tart.

  • geoff@kupesoftware.com  on  July 24, 2013

    leek and chicken pie, yummy

  • mreils  on  July 24, 2013

    I probably favor eggplant or fennel over leeks as the star of the show – either roasted or braised. Eggplant can be great in a French preparation but also Middle Eastern, even Asian.

  • radishseed  on  July 24, 2013

    I love to make eggplant with Indian or Thai flavors, in curries or stir-fries. Or roasted and blended into baba ghanouj.

  • cmeredith  on  July 24, 2013

    I love fennel all ways, but my favorite recipe is raw, shaved in a salad with olives, figs, and almonds.

  • angelanorr  on  July 24, 2013

    Being vegetarian and also loving Italian food, eggplant meatballs is one of my fav uses of eggplant.

  • MaxLisaSophie  on  July 24, 2013

    In the summer, few things are more refreshing than a shaved fennel slaw. In the fall, we love to sauté leeks and fennel together until beautifully caramelized. We serve this in tarts, turnovers, tossed with pasta, or on its own as a side dish.

  • madamepince  on  July 24, 2013

    Wild leeks — ramps — in quiche. Yum!

  • travelinggypsies  on  July 24, 2013

    I am crazy for grilled vegetables. Leeks grilled with olive oil and some fennel pollen seasoning.

  • Nancith  on  July 24, 2013

    This book is on my wishlist! I love eggplants roasted slowly w/ olive oil & herbs until meltingly soft.

  • Sofie168  on  July 24, 2013

    I like leeks in stews.

  • Slmwnm  on  July 24, 2013

    Leeks the classic way – with potatoes pureed into a smooth soup, which I prefer served heated.

  • patsylu  on  July 24, 2013

    There's a leek tart I've made a few times that I love.

  • susan g  on  July 24, 2013

    All 3 would be wonderful in any ratatouille, and even better in caponata.

  • mfeldman51  on  July 24, 2013

    Leeks braised in the oven. Fennel roasted with pork. Spicy eggplant with ground pork.

  • jaelsne  on  July 24, 2013

    Third time is the charm! Sorry for the previous entries, I wasn't signed in!
    My husband and I often make a fennel and endive salad. We simply make a lemon/garlic vinaigrette and put it on a salad of chopped fennel and endive. I occasionally add other crisp vegetables, such as celery or green pepper.

  • lync  on  July 24, 2013

    I love eggplant and leeks. But here we'll stick to leeks. I use them every week…..in soup particularly and in pasta. One of my more interesting pasta sauces is a combo of leeks, corn, bacon or pancetta,, and red pepper flakes (or a hot Italian pepper). A pasta with tomato added is a plus. The leeks mellow out the stronger ingredients.

  • geoff@kupesoftware.com  on  July 24, 2013

    I love to smother eggplant in olive oil, season with sea salt and black pepper, and toss it on the grill. It's such simple food – perfect for summer.

  • geoff@kupesoftware.com  on  July 24, 2013

    I love all 3 veggies. My favorite ways to use them are:
    eggplant – roasted
    fennel – raw as a dipper
    leeks – sauteed

    Yum!

  • cpasek  on  July 24, 2013

    I like to add fennel to salads.

  • elysek  on  July 24, 2013

    Leeks are wonderful in many soups. I especially love potato leek soup in winter.

  • mirandanel  on  July 24, 2013

    I love stir-fried eggplant

  • Suelovesfood  on  July 24, 2013

    My new favorite way to eat eggplant is roasted in the skin, with a Greek yogurt and buttermilk sauce, sprinkled with pomegranate seeds from Plenty by Ottolenghi.

  • AquamarineSteph  on  July 25, 2013

    I love making leek and potato soup. it's a huge favorite at my house!

  • JanScholl  on  July 25, 2013

    I love the smaller Japanese eggplants sliced longwise and thin, salted and drained and then fried in garlic olive oil to make pretty chips.

  • bellaluna221  on  July 25, 2013

    Fennel is delicious raw, finely shaven with celery, olives, and Parmigiano-Reggiano; drizzled with olive oil, it makes a perfect salad.

  • vhbcooks  on  July 25, 2013

    I make a leek gratin with olive oil, a tad of dry white wine, butter and Parmesan with breadcrumbs.

  • sydneya  on  July 25, 2013

    Roasted fennel is delicious by itself or along side a roasted chicken.

  • Kathyann  on  July 25, 2013

    I recently made Pasta alla Norma w/ eggplant, which was wonderful!

  • wanderlustdream  on  July 25, 2013

    I like to thickly slice, bread, and fry it. It becomes so gooey in the middle and it's good to eat hot or cold! Great to use in sandwiches too.

    I've also cut up the eggplant into small pieces and used it in a stir-fry. Very delicious!

  • lrbrandi  on  July 25, 2013

    Simply grilled eggplant with a tangy dressing is devine.

  • geoff@kupesoftware.com  on  July 25, 2013

    I love fennel, sliced thin and added to a green salad with a lemony vinaigrette. Fresh dill and/or lemon soaked onions make it even better.

  • aistern  on  July 25, 2013

    My favorite way to cook eggplant is actually a traditional chinese way using ginger, rice wine vinegar, and chili paste – it's a fast stir fry and very flavorful!

  • jaimeL  on  July 25, 2013

    My comment again but signed in this time….
    I love fennel, sliced thin and added to a green salad with a lemony vinaigrette. Fresh dill and/or lemon soaked onions make it even better.

  • Choclette  on  July 25, 2013

    Leeks are one of my favourite vegetables an I use them all the time. But a simple tart made of leeks in a light cheese sauce is absolutely scrumptious.

  • Directjudy  on  July 25, 2013

    I make a salad of thinly sliced fennel, then dress it simply with lemon juice, olive oil, and plenty of salt, then finally shower it with parmesan. DELICIOUS!

    Orphee

  • minervasowl  on  July 25, 2013

    I make a pureed fennel, spinach, and leek soup (I call it the green soup) which I love. It's great either hot or cold.

  • pipinita21  on  July 25, 2013

    Ratatouille… it makes you think of mom and home. The smell of garlic and olive oil is just… delicious!

  • CCF4  on  July 25, 2013

    I like to grill eggplant slices, then cut up with other veggies in my Panzanella Salad (sorry, not completely traditional…..

  • DFed  on  July 25, 2013

    Leeks are so versatile, there's no end to the ways to use them! Soups, tarts, omelets, you name it!

  • Lizwizz  on  July 25, 2013

    I use leeks for leek and potato soup, flavored with fresh dill and thyme from my garden. I roast eggplant whole and use it to make a mousse with lemon, garlic and olive oil. I roast sliced fennel and add it, with other roasted vegetables, to cooked quinoa, then add a balsamic vinaigrette containing honey, dijon mustard and garlic.

  • MeganP  on  July 25, 2013

    Sauteed and melted leeks in a million different things, from mashed potatoes to bread pudding.

  • lawnchair7  on  July 25, 2013

    I like making Bruschetta with fennel and white beans. delicious!

  • caitmcg  on  July 25, 2013

    I love a salad of thinly shaved fennel and red onions, with whatever fresh green herbs I have on hand and lemon and olive oil dressing. A bit of preserved lemon is a wonderful addition.

  • geoff@kupesoftware.com  on  July 25, 2013

    Roasted eggplant, sautéed with caramelized onions and long simmered tomatoes and spices of course !

  • Lulabelldesigns  on  July 25, 2013

    My favorite way to use leeks is to slice them thinly and put them in a papillote with fresh scallops, butter, lemon,white wine, zucchini, tomatoe and basil and seasonings. Bake or grill!

  • Aggreenhouse  on  July 25, 2013

    I have a fennel lemon and burrata salad that I love

  • Senkimekia  on  July 25, 2013

    Eggplant is so versatile. We use it in italian, asian, indian cuisine and more. My problem is I always forget how awesome eggplant is soon after we cook with it! I swear, every time it makes its appearance we always say "Boy, we need to use that more often"…

  • Davidflores912  on  July 25, 2013

    Leeks – I love to use leeks in the summer to top a zucchini carpaccio. I slice zucchini razor thin on a mandolin, then shingle the slices on a plate. I top that with rings of leeks that have also been sliced razor thin on the mandolin. Add some herbs like basil or mint, shaved parmesan, a drizzle of olive oil and lemon juice and salt and fresh cracked pepper. I grill rustic italian bread and use that as the base of the carpaccio. This is a huge crowd favorite.

  • RuthGo  on  July 25, 2013

    I have to admit that I don't use those 3 as often as I would like but there's a restaurant I go to that does a pasta dish with salmon and fennel that I would love to replicate.

  • decklededges  on  July 26, 2013

    I have an amazing leek mac and cheese that we love to make whenever we feel decadent.

  • msnancyy  on  July 26, 2013

    Eggplant for sure: slice the long way, brush with oil then grill. Mix up some crumbled feta, a little lemon juice, minced hot pepper and mint. Pile onto the wide end of a slice of the eggplant and roll up. Sprinkle more mint over the top.

  • chilesincarne  on  July 26, 2013

    Being a vegetarian and living with a person who loves meat and doesn't like much vegetables, I have to be very strategic in how I use eggplants (which I love) – if sharing food, then it becomes babaganoush, if eating with other vegetarians, then eggplant joins other friends in a ratatouille:)

  • tenpot  on  July 26, 2013

    My favorite recipe using eggplant is from the Frugal Gourmet. It's the Casserole of Lamb, Italian Fennel Sausage, and Eggplant. Definitely not vegetarian but easy & yummy.

  • JenniferGk6  on  July 26, 2013

    I like to roast leeks and fennel.

  • ssimm411  on  July 27, 2013

    I adore eggplant! I love a roasted ratatouille and an eggplant dip recipe – both of which I found in the Cowgirl Chef cookbook. It's one of the cookbooks we used in Cook My Book! http://cookmycookbook.blogspot.com/

  • AZArdie  on  July 27, 2013

    I love to make a creamy soup out of leeks and potatoes.

  • frogger097  on  July 27, 2013

    I love making a lasagna that is a veggie lasagna where I use thinly sliced eggplant as the "noodles" in between the layers of cheeses and other veggies. It is so delicious!

  • kayanelson  on  July 27, 2013

    Leek and roasted potato soup is a favorite.

  • Vanessa  on  July 27, 2013

    Eggplant in the ratatouille from Moosewood Cooks on Sundaya

  • nikkichic  on  July 28, 2013

    like to caarmelize leeks in a tiny bit of butter and serve them as a simple side dish with chicken or pork.

  • louie734  on  July 28, 2013

    We love eggplant – on pizza, or breaded, then fried or baked, and stuffed into an eggplant parm sandwich. Yum.

  • rtaptos  on  July 28, 2013

    I roast eggplant, squash, red peppers, and tomatoes. I then add in some homemade hummus. I place the mixture in a square of puff pastry and bake. Delicious.

  • JHarker  on  July 28, 2013

    I love to turn leeks into a blue cheese and leek tart or good old leek and potato soup.

  • pgarcia  on  July 28, 2013

    I have made Gratin of Ground Beef and Eggplant from Bake Until Bubbly (Clifford A. Wright) many times and never grow tired of it!

  • FJT  on  July 28, 2013

    Fennel is so versatile: I like it raw in salads but it also works beautifully in stews and ravines … however my favourite fennel recipe is Ottolenghi's caramelised fennel!

  • rlmiller  on  July 31, 2013

    I love an eggplant roulade – grilled slices of eggplant rolled around a ricotta based stuffing and baked in a spicy tomato sauce.

  • richterrenee1  on  July 31, 2013

    I like to cook leeks and fennel together and eat on a pizza I cook on the grill.

  • janecarrick  on  August 2, 2013

    I like leeks with mushrooms in pasta – also leek mash is brilliant to top shepherd's or fish pie.

  • Marti  on  August 2, 2013

    I like eggplant with everything but the current favorite is in baba ghanoush. Prior to that it was Japanese style: grilled and topped with miso. But even just roasted and eaten plain is wonderful.

  • imaluckyducky  on  August 4, 2013

    Eggplant that's roasted in the oven for a bit until concave, peeled, and then mashed together with some roasted garlic and harissa is AWESOME. I use it as a sammich spread.

  • boardingace  on  August 5, 2013

    I like to use leeks in egg dishes or soups. Mmmm.

  • cespitler  on  August 6, 2013

    I'm a huge fan of the fennel in the Buttermilk Farro Salad recipe on the 101 Cookbooks site. Everything in the salad is so fresh.

  • elogibs  on  August 6, 2013

    Recently I've been doing a lot of roasted eggplant, varying the herbs and spices to get different flavors. Ratatouille is always a favorite, though, and a time-honored way to prepare is Chinese-style, stir-fried with plenty of garlic and pepper for a kick.

  • hnordhed  on  August 8, 2013

    Definitely eggplant. My family still laughs about my first attempt at making Eggplant parmesan after I graduated from college and was in my first apartment. A co-worker told me you dip the eggplant in some eggs and bread crumbs, so I mixed the two together and had a "pancake" on either side!

  • bevwinchester  on  August 9, 2013

    Quite simply- leek & potato soup.

  • sabilulu  on  August 10, 2013

    I love to just roast fennel with a little EVOO and black pepper.

  • Jane  on  August 15, 2013

    Many congratulations to our three winners – Agatha, lawnchair7 and richterrenee1. This contest is now closed.

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