Dorie Greenspan's Around My French Table

1) Our meals had again become routine, 2) It is the new year, and 3) We are going to France; these are the reasons to begin the recipe book project again, hopefully with better luck, and again we have attempted to immerse ourselves in French cuisine. Greenspan's book was chosen because all the dishes seemed to have the right ingredients and immediately looked like the very thing you want to be eating. The caveat was that we had already tried one entrée, the one on the cover, actually, Chicken in a Pot: The Garlic and Lemon Version; and it didn't go well at all. But we own the book and need to give it a more representative chance. Besides, how would the chicken in a pot taste if we tried it again? Even if we have our doubts much of the time retesting  may be necessary in order to draw a valid conclusion. An aim will be to get to know French cooking before we arrive so that we can compare notes. How does our food approach theirs? What are we doing wrong or, maybe, more preferably? When we are at a café, bistro, or restaurant, what will we order? Hopefully we'll have a better place to draw answers from with the six months homework we expect to undertake.