The Lost Kitchen Volume 3: Seize the Supper
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At the Lost Kitchen, her restaurant in a restored grist mill in Freedom, Maine, Erin French has built a reputation for cooking that follows the seasons and makes the most of what is available close to home. In Seize the Supper, the third volume in her Lost Kitchen cookbook series, she brings that sensibility to the home table, organizing the book around 20 complete menus inspired by particular moments throughout the year. Instead of leaving readers to assemble individual recipes into a meal, French provides the dishes, combinations, and sense of occasion that make a dinner worth planning.
The book begins in winter, with meals suited to snowy evenings and shorter days, before moving through spring, summer, and autumn. Menus bear names such as “The Sound of Snow,” “A Shift in Light,” and “A Swim Before Supper,” recalling experiences from French’s childhood and life in rural Maine. Recipes include a pot roast of pork with apricots and olives, lobster and fennel chowder, autumn panzanella with apple, Cheddar, and walnuts, and buttermilk leg of lamb with fennel and orange. There are lighter accompaniments, too, such as a crisp celery and fennel salad with dates and salty cheese, along with desserts like baked vanilla spice puddings with cherry compote and rosemary maple ice cream.
French, who learned to cook in her father’s diner and not at culinary school, approaches these meals with a home cook’s practicality. Although the recipes reflect the seasonal ingredients she uses at her restaurant, she has also tested them with ingredients available at ordinary grocery stores. Throughout, she encourages readers to consider not only what to serve, but when and why to gather people around the table, whether for a winter supper by the fire or an impromptu meal outdoors on a warm afternoon.
Hardcover. Color photographs throughout.
Published on October 13, 2026
