‘Lunch in Paris: A Love Story, with Recipes’ by Elizabeth Bard

'Lunch in Paris: A Love Story, with Recipes' by Elizabeth Bard

‘Mostly I’m a thinker, a worrier … it’s not that there’s no free spirit in me. But it’s a free spirit with a five-year plan’

Have you ever wanted to pack up your life, your pug, and your reality and start over in Paris? Well, cher amis I have! But until that time, the closest I have come to fair París is reading all about it by people who are actually walking the walk.

The author, Elizabeth Bard does live in Paris. She is a transplanted American expatriate taking you through how exactly she came to be a Parisian {it all comes down to love}. She is a self-deprecating, honest, open and  a perfectly charming writer who easily takes you through her story – peppering in recipes for good measure. Elizabeth is someone I would chose as a friend, which is probably why I enjoyed reading the book.

Friends, this book is definitely worth reading, buying, and placing in the kitchen for future use. Throughout the entire book she must share about 50 recipes, but the recipe I most wanted to make: the homemade mayonnaise! No joke. I love mayo. I put it on everything – to the chagrin of my blood pressure and my husband. So, in the spirit of Elizabeth this is going to be a lit review with a recipe how-to.


  • 1 egg yolk {freshest possible since you will be eating it raw}
  • 1/4 teaspoon course sea salt
  • 1 tablespoon Dijon mustard
  • 1/2 cup mild vegetable oil

Homemade MayoCombine the egg yolk, mustard and salt. Use an electric eggbeater to beat the mixture while simultaneously adding a few drops of oil. When the mixture shows signs of thickening, pour the remainder of the oil in a thin, steady stream. The mayonnaise will begin to puff up within a few minutes of mixing. This recipe makes about 1/2 a cup.

{This recipe found in Elizabeth’s novel on page 57 & 58}

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