Presque Tres Bien by Barbara Michelson

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Presque Tres Bien chronicles Barbara Michelson’s cooking journey from Le Cordon Bleu in Paris to a 16-foot catering trailer on Eastern Long Island to Mayfair Farm in Harrisville, New Hampshire (owned and operated by her daughter, Sarah Heffron, and Sarah’s partner, Craig Thompson). Presque Tres Bien (which translates to “almost very good” and is the grade inked on Michelson’s diploma from Le Cordon Bleu) interweaves a lifetime of stories with hundreds of recipes she has collected and created. Written with wit and warmth, this cooking memoir offers indispensable advice on everything from seasonal ingredients to essential kitchen tools and is a tribute to Michelson’s inspirations. Whether you are a fledgling cook, a seasoned chef, or a lover of delicious food and entertaining tales, Presque Tres Bien is a book you will pull off the shelf again and again.