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If there is one cookbook deserving a coveted spot in your collection, it is The Tante Marie’s Cooking School Cookbook.

Authored by Mary Risley, who began her culinary career teaching cooking from her San Francisco flat in 1973, The Tante Marie’s Cooking School Cookbook is the result of her 30 years of experience since.

Hailing from an era when Julia Child reigned on TV, cooking demonstrations were given by cooks such as Marcella Hazan and Richard Olney at local Williams-Sonoma stores, Jacques Pepin taught cooking in Palo Alto, and James Beard gave classes at the Stanford Court Hotel, Risley refers to her culinary roots as a time when, “We were all falling in love with cooking. We were coming out of an era when “gourmet cooking” included casseroles made with cream of mushroom soup; we were moving into an era of beef Wellington and Grand Marnier souffle.”

In addition to teaching cooking classes from her home, Risley advanced her career by taking a short course at Le Cordon Bleu in London, giving demonstrations at stores such as Design Research and Williams-Sonoma, and making appearances on local morning television shows. But it wasn’t until 1979, after a mishap left her with a broken leg, that Risley raised enough capital to begin Tante Marie’s Cooking School on a residential block between Telegraph Hill and Fisherman’s Wharf in San Francisco.

In the years since, Mary Risley has taken other short courses at the London Cordon Bleu, La Varenne in Paris, and studied alongside Madeleine Kamman and Lorenza de Medici. And after guiding thousands of students through the art of French cooking at her Tante Marie’s Cooking School, Risley penned The Tante Marie’s Cooking School Cookbook in 2003, thus allowing passionate cooks everywhere to learn and cook their way through her delightful culinary experiences, knowledge, and recipes.

FYI - The name, Tante Marie, was taken from an old French cookbook. It translates literally as “Aunt Mary’s.”

Although I had come across The Tante Marie’s Cooking School Cookbook on my many visits to Amazon.com, Barnes & Noble, Borders, and the local public library, it wasn’t until a chance encounter at an out-of-the-way antique shop that I had the opportunity to pick up this fabulous cookbook and really look at it. Sometimes the culinary fates guide you in mysterious ways.

Struck by the fact that such a relatively new book would be shelved amongst a plethora of dusty, tattered volumes, I picked up the book and began reading. I was immediately struck by the number of delicious and approachable recipes, and within minutes became smitten. Marked at $10 and on sale at 40% off, I took my find to the counter, paid, and skedaddled before someone realized they had mistakenly put their beloved cookbook on sale. After all, it was in brand-new condition.

Once at home, I poured over this cookbook. Recipe after recipe (over 250 of them to be exact), hearkened me to the kitchen: Asparagus-Fontina Pizza with Truffle Oil; Mussels Ravigote; Pear, Gorgonzola, and Walnut Salad; Seafood Risotto; Chicken Olney; Herbed Rack of Lamb; Vegetables Printanier; Cappuccino Brulee; Raspberry Vacherin; and Walnut Bread. I was in love.

While you won’t find flashy, mouthwatering, full-color photos in The Tante Marie’s Cooking School Cookbook, there is such attention to detail, so many tips and notations, you won’t miss this oversight: think quality and value over bling.

With each recipe having been thoroughly tested in the Tante Marie Cooking School kitchens, passionate home cooks can rest assured, each recipe is a winner. There simply are no duds in this book.

Whether you are establishing your cookbook collection, struggling to downsize, or hesitant to add another book to your ever-growing collection, this cookbook deserves a spot on your shelf, as well as in your heart. It is perfect for passionate cooks of all backgrounds, but especially those longing to polish their skills and expand their culinary horizons, Tante Marie-style.

Still aren’t convinced? Let’s try one of The Tante Marie’s Cooking School Cookbook recipes on for size, Roasted Eggplant Soup with Tomato.

This soup is phenomenal and has converted me from an eggplant taker-or-leaver to a definite taker and requester of seconds. You are going to love this soup . . .

(recipe from The Tante Marie’s Cooking School Cookbook, by Mary Risley)

What you’ll need:

• 2 large eggplants, about 1 pound each
• 2 medium-size onions, chopped (about 2 cups)
• Coarse salt
• 4 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon ground cumin seed (plus more to taste)
• 1/2 cup gray (not French) lentils
• 3 to 4 cups chicken or vegetable stock
• 2 tablespoons minced, fresh cilantro
• 1 teaspoon lemon juice
• Freshly ground pepper
• 1/3 cup heavy cream (for garnish)
• 2 red, ripe tomatoes, diced (for garnish)

Assembly

Slice the eggplants in half lengthwise and place them (cut side down) on a lightly oiled roasting pan. Bake in a 400 degree F oven until completely soft, approximately 20 minutes.

When eggplants are cool enough to handle, peel and discard the skin. Squeeze the eggplants to release as much water as possible, removing excess seeds as necessary. Chop the eggplants coarsely, and set aside.

To make the soup, cook the onions with 1/2 teaspoon salt in the olive oil in a medium stockpot over medium-high heat. Continue cooking and stirring until the onions are soft, about 5 minutes. Add the garlic and cook another minute. Stir in the cumin and cook for 2 more minutes. Stir in the chopped eggplant, lentils, and stock. Simmer until the lentils are soft, about 15 minutes.

When lentils are soft, puree the soup with an immersion blender. Add more water as necessary to make the soup a pourable consistency. Add half of the cilantro, the lemon juice, and salt and pepper to taste.

Lightly whip the heavy cream in a small bowl with whisk or hand mixer until it just holds its shape when lifted.

Serve the soup in warm bowls, and garnish with a dollop of the whipped cream, the diced tomatoes, and remaining cilantro.

Serves approximately 4-6.