The official cookbook will be released on August 16 – The Hollywood Reporter

With the release of Emily in Paris: The Official Cookbookfans of Netflix’s hit show can fully immerse their taste buds in French city life.

Scheduled for release August 16, the 224-page ($33) cookbook allows Francophiles and Emily in Paris fans experience the glamorous lifestyle of Emily Cooper (played by Lily Collins) from the comfort of their own kitchen with a variety of classic and unique recipes inspired by the series.

Taste a day in the life of Emily in the City of Lights with items like Gabriel’s Omelette and Pierre’s Cracked Crème Brûlées. Fans will also find French favorites like ratatouille and pain au chocolat, as well as American favorites like Quiche au Ciment (also known as Chicago deep-dish pizza) and bacon cheeseburgers.

In addition to 75 Emily in Paris-inspired recipes, the hardcover book will feature stills from the show, fan-favorite quotes, and a detailed character-driven narrative to follow. There is also a wide selection of appetizers, pastries, cocktails and more for all occasions.

“Based on the best France has to offer, this cookbook is filled with legendary dishes from Paris, Provence and beyond, highlighting Emily’s foodie experiences, adventures and calamities.” Emily in Paris said creator and executive producer Darren Star in a statement.

Emily in Paris: The Official Cookbook, published by Weldon Owen

Whether you want to master your favorite recipes in time for the new season or just spice up your everyday recipes with a Parisian twist, you can pre-order the book on Amazon now ahead of its mid-August debut here.

In the meantime, get cooking and check out two exclusive recipe previews – Euro Caesar Salad and Molten Chocolate Cakes – from the book below. (Enjoy your meal.)

Euro Caesar Salad

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Emily in Paris: The Official Cookbookpublished by Weldon Owen
Courtesy of Viacom International Inc.

Emily is sitting in the Café de Flore drinking a glass of wine when she strikes up a conversation with Thomas, a defiant Frenchman sitting at the next table. “Do you think it’s her son or her lover?” Thomas asks after seeing Emily staring at a couple at a nearby table. “Oh, uh, I . . . I was just looking to see if the Caesar salad was really worth 20 euros!” They bet on who is right, with the loser buying the next bottle of wine, and end up at Emily’s apartment.Was the salad worth it?

Makes 4 servings

2 cups cubed coarse country bread, in 1-inch cubes
6 tablespoons extra virgin olive oil
Fine sea salt and freshly ground black pepper
1 large garlic clove, minced
3 anchovy fillets in olive oil, or more to taste
2 large egg yolks
2 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
1/3 cup neutral oil, such as avocado oil
2 hearts of romaine lettuce, separated into individual leaves
Shaving parmesan cheese

Preheat the oven to 375°F. Stack the bread cubes on a baking sheet. Drizzle with 3 tbsp olive oil, season with salt and pepper and toss to coat, then spread the cubes out in a single layer. Cook cubes, turning once or twice, until browned on all sides, about 13 minutes. Let cool.

In a bowl, using a fork, mash the garlic and 1/4 tsp salt until a paste forms. Crush the anchovies into the batter. (You can also use a mortar and pestle to crush garlic, salt, and anchovies.) Whisk egg yolks, lemon juice, mustard, Worcestershire sauce, and 1/4 teaspoon pepper until blended. Whisking constantly, gradually add the remaining 3 tablespoons olive oil then the avocado oil in a thin stream, continuing to whisk until the dressing is smooth. You will only need about half the dressing for the salad. Leftovers will keep in an airtight container in the fridge for up to three days and can be used on a second Caesar or a simple green salad.

In a large serving bowl, combine the lettuce and half the croutons. Drizzle with about half the dressing and toss gently but thoroughly. Garnish with the remaining croutons. Using a vegetable peeler, grate the cheese over the salad. Serve immediately.

Chocolate cake

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Ashley Park as Mindy Chen in Emily in Paris: The Official Cookbookpublished by Weldon Owen.

“You’re sitting in the coolest café in all of Paris,” Thomas tells Emily the night they meet at the Café de Flore. “At least, historically.” Thomas, a sexy semiotics professor, goes on to tell Emily about Jean-Paul Sartre and Simone de Beauvoir, who frequented the café after Les Deux Magots – the haunt of Hemingway and Picasso – became “too much bourgeois”. As they sip wine and Thomas enjoys a slice of decadent chocolate cake, their conversation and the evening heat up. These simple yet elegant cake toppers can do the same for your night out.

Makes 6 servings

4 tablespoons unsalted butter, cut into small pieces, plus more for the ramekins
2 tablespoons natural unsweetened cocoa powder, sifted, plus more for the ramekins
8 oz bittersweet chocolate, finely chopped
1 teaspoon pure vanilla extract
Pinch of fine sea salt
4 large egg yolks
6 tablespoons granulated sugar
3 large egg whites
Confectioner’s sugar, for sprinkling

Preheat the oven to 400°F. Lightly butter six 3/4 cup ramekins, then sprinkle with cocoa powder, tapping off the excess. Place the ramekins on a small baking sheet.

Mix the chocolate and butter in a heatproof bowl and pour (without touching) barely simmering water into a saucepan. Heat, stirring often, until chocolate and butter melt and mixture is shiny and smooth. Remove from top of water and stir in vanilla and salt. Let cool slightly.

In a large bowl, using an electric mixer on medium-high speed, beat together the egg yolks, 3 tablespoons granulated sugar and 2 tablespoons cocoa powder until thick and thick. smooth. Add chocolate mixture to yolk mixture and continue beating on medium speed until well blended. The mixture will be very thick.

In a bowl, using clean beaters, beat the egg whites on medium-high speed until very foamy and thick. Sprinkle the remaining 3 tablespoons of granulated sugar, increase the speed to high and beat until stiff, glossy peaks form. Place half of the beaten egg whites over the chocolate mixture and stir until blended. Using a rubber spatula, gently fold in the remaining whites until no white streaks remain. Pour into prepared ramekins.

Bake cakes until puffed and top is cracked, about 13 minutes. The inside of the cracks will look slightly damp.

Remove from the oven and sprinkle with icing sugar. Alternatively, run a small knife around the inside edge of each ramekin to loosen the sides of the cake, then invert a dessert plate over the ramekin, invert the ramekin and plate together, lift the ramekin and dust with icing sugar. Serve immediately.

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