Rarely does the Unconditionally Her Book Club promote a cookbook as their “Book of the Month”, but “Big Heart Little Stove” is not just another cookbook; it’s your gateway to crafting heartfelt and uncomplicated meals and feeling every moment of love as you do so.

Authored by Erin French, renowned for her work at The Lost Kitchen, this book offers over 75 recipes alongside her signature touches of hospitality. Drawing from her family’s culinary heritage and the acclaimed menu of The Lost Kitchen, the recipes span from delightful starters like Pecorino Puffs to comforting soups such as Golden Tomato & Peach. With an array of salads, sides, and main courses like Pickle-Brined Roast Chicken, French ensures that every meal is a memorable experience.

Moreover, the book goes beyond just the recipes by sharing insights and techniques from French’s personal dining experiences at home and in the restaurant. Her advice remains consistent from sourcing quality ingredients to embracing simplicity and serving with care. Additionally, Erin extends invitations to elevate dining experiences, whether through table settings adorned with found treasures or thoughtful gestures like offering a cold cloth on a warm day. Overflowing with warmth and charm, “Big Heart Little Stove” is your guide to fostering joy and connection around the dining table.

And if that is NOT enough, our favorite kitchen pal, Ina Garten loves and endorses this book.  So, look for some tried Erin recipes coming soon in Unconditionally Her from our kitchen. You’re gonna love ’em!

About the Author:

Erin French is an American chef and author. She is the owner of The Lost Kitchen, a renowned 40-seat restaurant in Freedom, Maine. She was a semifinalist for James Beard Award for Best Chefs in America in 2016, 2018, 2019, and 2020. The Lost Kitchen is a TV Series on Magnolia Network

About The Lost Kitchen:

Erin French is the owner of The Lost Kitchen, a historic mill turned restaurant in Freedom, Maine, population 722. Every year, hundreds of visitors from around the world make reservations not by phone or email, but by submitting postcards.