“This Freedom, Maine, restaurant, located in a restored 1800s mill, is a hot ticket these days, and has the reservation wait list to prove it. French, whose beautiful story needs to be heard, truly delivers with a book full of fantastic seasonal recipes like Maine halibut Niçoise.”—Tasting Table
“This charming, tremendously personal book speaks so beautifully of the remote and glorious land it comes from and is packed with wonderful ‘perfectly imperfect’ tales of life, cooking, and the love of place. Erin French’s passion is contagious and her simple but nuanced and detailed ingredient-focused cooking captivating. Think Wood-Smoked Leg of Lamb with Garlic Scape & Mint Pesto, Fried Green Tomatoes with Buttermilk & Chives, and Sweet Parsnip Cake with Hazelnuts & Mascarpone—oh, my!”—Suzanne Goin
“Long before I got to the very tempting recipes in The Lost Kitchen, I was hooked by Erin French’s charming storytelling. Home cooks will enjoy the warm tone in which Erin has written her recipes. They are a breeze to follow, call for only a handful of mostly easy-to-find ingredients, and reveal the good life of the four seasons in Maine.”—Nancy Silverton
“One of the most magical experiences of my life was eating at Erin French’s Lost Kitchen, a magnificent restaurant-in-a-mill in Freedom, Maine. The food was deeply personal, local, and delicious. I am filled with joy at the prospect of re-creating some of the dishes at home from the recipes in this gorgeous cookbook.”—Dana Cowin
“At first I thought this was simply a gorgeous restaurant book full of the food I love to eat, but now I think Erin French has done something more magical than that; hers is that luscious, dim restaurant you go to in your dreams, the one that feeds you in every sense of the word. Her food isn’t just beautiful—although it is—it also contains emotions, moods, and a lot of love for her Maine roots.”—Amy Thielen
“Part of the allure in perusing The Lost Kitchen, I admit, is that I won’t be scoring a reservation to Erin French’s boutique restaurant anytime soon. So re-creating her food is as close as I’ll get to understanding why the Lost Kitchen has become such a dining destination. Bordering on precious, some might say, but the cookbook is both aspirational and attainable. And it could be the only one I read this year that offered directions for concocting a milk-and-honey body scrub.”—The Washington Post, Best Cookbooks of 2017
“A sensory joy. The 100 recipes are simple seasonal fare, creatively elevated and beautifully photographed. . . . French’s story reads like a novel. . . . The recipes in The Lost Kitchen beckon you to keep returning for more.”—The Philadelphia Inquirer
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