If you are someone new to French cooking or to its patron saint, Julia Child, you may find yourself wanting to jump in and give it a try too. But when you see that the cookbook most often used as a reference for mastering the food is a 2-volume set, each volume thick as a textbook, then you may feel intimidated and give up. That’s why this cookbook is so perfect. Claudine Pepin brings a handful of recipes, written with clear instructions, and full of authentic French flavor. No intimidation here, just good food presented in a way that beginners can find success with.

Claudine Pepin is the daughter of chef Jacques Pepin, who was good friends with Julia Child, cooking with her and sharing a television show with her. He was born in France, and he understands that a lot of the most delicious French cooking is based on fresh ingredients treated well. That is what he taught his daughter, and that is what she offers in these recipes.

French Cooking for Beginners is just that, a handful of recipes for appetizers, main dishes, sides, and desserts that will let you cook and eat French without fear. She can take a classic recipe like Whole Roasted Chicken with Herbs of Provence and explain it in a way that even an inexperienced cook could prepare it (it’s just a chicken, salt, pepper, herbs of Provence, garlic, and water) and come to the dinner table with a flavorful chicken that is crispy on the outside and moist on the inside. You could start with the Cauliflower Soufflé, serve the chicken with the Potato and Cheese Gratin or the Spinach in Béchamel, finish with a Clafoutis (a cherry dessert), and you have created a delicious meal that will impress friends and family.

There are a variety of recipes for each course. For starter ideas, there are Gougeres (cheese puffs), her grandmother’s twist on a deviled egg Eggs Jeannette, Cauliflower Soufflé, or the classic potato and leek soup Vichyssoise. Mains include French classics like Boeuf Bourguignon, Chicken in Cream Sauce, Claudine’s Croque Monsieur, Salade Nicoise, or Sautéed White Fish and Secret Sauce. There’s also the Chicken Breast with Garlic and Parsley, Lamb Chops with Lemon Zest and Herbs of Provence, and Pepin’s favorite celebration dinner, Cheese Fondue.

For sides, Pepin offers recipes for Sautéed French Chard, French String Beans, Parsnip-Potato Puree, Ratatouille, Roasted Cauliflower, Herb-Roasted Potatoes, and a salad topping Vinaigrette for a Week. And to finish off the meal there is an assortment of desserts, like an Almond Cake, Crème Brulée, Crepes, Apple Tarts with Almond Frangipane, classic cookie Sables, and even an American Blueberry Pie.

These recipes offer up simple French dishes with amazing flavor, but they’re also stepping stones for learning basic French techniques and adding flavor to other dishes moving forward. Yes, there is a recipe for a Ham and Leek Quiche, and once you’ve learned how to do that, you can create your own quiche with your own signature flavors. You can put the Secret Sauce on other dishes, cook other greens with the Béchamel, and add the Vinaigrette for a Week on any number of foods.

But more then just recipes and menu ideas, this cookbook is packed with heart and family. The illustrations throughout are from Pepin’s daughter and father. There are photos of France for inspiration and stories throughout of cooking, of holidays, of family meals, and memories of growing up in the Pepin household. Pepin’s French Cooking for Beginners is more than a primer on French cooking. It’s a glimpse into the home of a French chef.

Egalleys for French Cooking for Beginners were provided by Quarto Publishing Group (New Shoe Press) through NetGalley, with many thanks.