Daniel de la Falaise works as a private chef, growing many of his ingredients on his farm in southwest France. He also writes a cooking column in French Vogue and has been profiled in T The New York Times Style Magazine, The Wall Street Journal, and Town & Country.
"A vegetable-centric cookbook moored in seasonality and subtle, smart cooking techniques."
-MARIN INDEPENDENT JOURNAL
"Filled with tips for the aspiring gentleman farmer, from how to store your cold-pressed olive oil to when one should expect mirabelle plums, the collection also includes recipes for every course - even if de la Falaise would prefer that his readers stay joyful and improvisational. . . Judging from the look of the saffron rissotto, seared banana, and caviar-topped quail eggs, though, it won't do you much harm to go by the book."
“A book that takes the classics and gives you the perfect result …de la Falaise took his training from some great chefs and can be totally trusted — a vital book if you seriously want to get it right.” - Rose Prince, The Spectator
“Stylish and inspiring…. A highly original book, full of uncomplicated and visually dazzling and delicious recipes and ideas.” - Diane Dorrans Saeks, the Style Saloniste
“It is rare that someone is able to recount the art of cooking as if it were a magic story that tickles all the senses…Nature’s Larder provokes in the reader a kind of sensorial pleasure that takes one back to a real contact with nature.” - Maria Grazia Meda, VOGUE Italia
“Nature’s Larder is not just a cookbook. It’s a classic.” - Dutch Financial Times
“[Falaise’s] prose packs a punch you might expect from Lawrence Durrell more than you would a cookbook. Well, this ain’t your average cookbook.” - Legacy Talk Radio
“Superb.” - Arthur Dreyfus, Holiday Magazine
An email has been sent out with instructions for resetting your password.