eve: Contemporary Cuisine Methode Traditionnelle by Eve Aronoff is a beautiful and daunting cookbook, celebrating the food from the restaurant in Kerrytown.
Be sure you have thoroughly read the recipes before attempting to prepare them. You may need to make a trip to a local Asian or Middle Eastern ethnic food store, order some spices online, run out to Zingerman’s, Durham’s Tracklements, Monahan’s Seafood Market, Sparrow’s Meat Market, Morgan and York, or the Farmer’s Market. You may have to prepare some of the ingredients listed before attempting the main recipe.
For me the recipes are more likely to entice me to eat at eve than to attempt to actually cook the dishes. The chapter on Accompaniments has some recipes that are simpler. Even here the Fingerling Potatoes are best fried in rendered duck fat pulled from Durham Tracklement’s cured duck breast prosciutto.
In addition to the recipes and the lovely photographs there are occasional charming pieces by Eve Aronoff about the restaurant, her culinary background, her family, local food purveyors, and members of the staff.