With cool autumn weather at hand, slow-cooking casseroles are in order. The braised endive, on the other hand, is nice classic French preparation for a vegetable usually eaten raw. When the oven is on, it cooks itself while the main dish braises. The excellent full-page photography warms you instantly.
Directions are lengthy, but quite clear.
This collection reminds us of Julia Child's 1960s classics without her panache. This visually impressive tome serves as a coffee table showpiece, travel diary and cookbook, although it's too large and polished to be anywhere near sputtering tomato sauce or a pot of hot olive oil. However, even the tired classics seem fresh because they ring authentic and are simply executed with no horrible shortcuts like bottled pasta sauces or bouillon cubes. You'll need the best quality ingredients to lift the mundane to an exciting level. The more interesting choices include enticing Figs and Gorgonzola with Honey, Chick Pea Fritters, a Trentino Venison Stew and a simple Celery and Olive Antipasti Salad.