It's winter - Josée Robitaille

Over the years, Josée Robitaille has contributed to more than twenty cookbooks. This shows how long she waited before offering you this one: after all, there are cookbooks out there everywhere!

"How was I going to bring something new to the table? I searched a lot, kept tons of ideas, eliminated even more... in fact, it was when I stopped searching that I found it," the author points out.

Presented in a calendar-like format, the recipes focus on ingredients typically used in winter cooking, such as squash, cabbage, barley, lentils, braised meats, and gratins. These are dishes that warm the soul. In addition to suggesting recipes that are as delicious as they are comforting, the book emphasizes the art of using up leftovers. For example, a braised veal shoulder roast with sage is transformed into a grilled cheese with braised veal and basil pesto, or into a dish of agnoletti with braised veal and mushrooms.