Fall 2026 Cookbook Club: Forever French

$295 · Offered by Kitchen Arts & Letters

Each season of the Kitchen Arts Letters Cookbook Club is built around a theme, three books, and six evenings of guided conversation on Zoom: two 90-minute sessions per book, led by beloved chef and culinary historian Annette Tomei. Members receive each book at the start of the season, along with menu assignments and supplemental materials from Annette, access to a private discussion group, and recordings of every session. Most months include a bonus Q A with the featured author. No cuisine has seduced Americans quite like the French. This autumn, we give it our full attention across three months and three books that together cover remarkable range—from a Provençal vineyard kitchen to the regional home cooks who built the French culinary tradition to a former Chez Panisse pastry cook making his home in Paris. Annette is classically trained in the French tradition and a former instructor at the French Culinary Institute, which makes her exactly the right guide. October: Lulu's Provençal Table by Richard Olney. Richard Olney was one of the most respected voices on French food in the twentieth century. Lulu Peyraud was his friend for more than thirty years before he wrote this book about her. The legendary matriarch of Domaine Tempier, the vineyard that made Bandol wines famous, she never used recipes for the food she made for her family, the vineyard workers, and the stream of pilgrims who came to her table: Alice Waters, Kermit Lynch, Edward Behr, and others. Forceful, personal

• Printing: later
• Binding: Hardcover

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