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Completed	July 2010
Title	The French Women Don't Get Fat Cookbook
Author	Mireille Guiliano
Published	2010
Quote	"Cooking is nourishment of the body and soul."
Review	What's there not to love about this book? It's worth reading, from cover to cover. I suddenly have the urge to cook. I especially loved reading about all the great soups----butternut squash soup, winter soup, cream of celeriac with pear and blue cheese. Really, are you hungry yet? I grew up in a big family, and my mom was a great cook. She'd often serve homemade soup. To this day, a bowl of soup is very comforting to me. The recipes in this book are simple, it seems, to prepare but complex, it seems, in taste. I wish I could eat this well every day. There's an entire chapter devoted to champagne, with recipes like chicken with champagne. I am intrigued. The author talks about the need to eat well in order to remain slim. When, though, a few pounds creep on your frame, she advises The Magical Breakfast Cream, to be eaten every morning. Now, I don't know about you, but I could eat The Magical Breakfast Cream every single morning for the rest of my life. It sounds so good. These are the magical ingredients: yogurt flaxseed oil lemon juice honey cereal walnuts Yes, come to think of it, I could definitely eat that every day. And, how about this salmon recipe, which I would gladly eat for dinner. It sounds healthy, easy to prepare, and fun to eat. My favorite combination. Salmon with leeks and asparagus 'en papillote' Cut four pieces of parchment paper into 12x16-inch rectangles and brush the centers with sesame oil. Place one quarter of the carrots, leeks, and asparagus tips in the center of the first piece of parchment paper and top with one salmon steak. Add the orange segments, blanced orange zest, quarter teaspoon sesame oil, and one teaspoon orange juice. Season to taste and seal the packet by bringing up the sides to the center and folding them down tightly. Seal the ends by folding each tightly. Repeat with the remaining ingredients, creating four packets. Place the packets on a baking sheet and cook in the oven for 20 minutes. Remove from the oven (the packets will be puffed and lightly browned) and allow to rest five minutes before placing each packet on a plate and serving. Allow guests to open their packets and garnish with cilantro and dill.

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