743: Bringing The French Countryside To East 10th Street with Lucie Franc de Ferriere

Judah Roberts' The Farm Table presents recipes organized by season, focusing on straightforward, produce-forward cooking that highlights the best of each time of year. Roberts combines practical technique with flavorful combinations, offering reliable recipes suitable for home cooks seeking seasonal inspiration. The book emphasizes simplicity and clarity, with recipes that showcase fresh ingredients and sensible preparations. It reflects a farm-to-table ethos, encouraging readers to cook with what’s available and at peak ripeness. Its accessible structure makes it easy to find dishes appropriate for winter, spring, summer, or fall.

Lucie Franc de Ferriere's Cake From Lucie collects recipes from her East Village bakery and childhood in southern France, aiming to bridge home baking and professional results. The book is organized into approachable sections — simple weekday cakes, showstopper cakes, classic French desserts with twists, and afternoon snacks — and includes technique ‘how to’ guides for things like Swiss meringue buttercream. Photographed with candid lifestyle images shot in France and studio recipe shots, it emphasizes timeless, unfussy presentation. Lucie designed the recipes to be accessible to home bakers while reflecting the flavors and floral/herbal accents characteristic of her bakery. The book serves both as a practical manual and a portrait of her baking ethos, bringing French countryside sensibilities to New York baking.