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.
Over 400 recipes
16-page color photo insert
Printed & published in the USA
Barbara Michelson has been cooking professionally since she took her Grande Diplome Presque Tres Bien from Le Cordon Bleu of Paris in 1977. She has worked as a caterer, executive dining room chef, market grower, restaurant worker and owner, wholesale baker, food writer, and more. She currently assists her daughter Sarah Heffron, chef/farmer/co-owner of Mayfair Farm in historic Harrisville, New Hampshire. Mayfair specializes in made from scratch cooking using its own farm-raised and other locally-grown products, and it welcomes visitors year round.