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Hillary Davis Biography:

Hillary Davis is a the author of Le French Oven, French Comfort Food, Cuisine Niçoiose, and the critically acclaimed A Million A Minute. She is a freelance food writer, cooking instructor, and creator of the popular food blog, Marche Dimanche. She is a long time food columnist and restaurant critic for New Hampshire Magazine and her work has been featured in the Boston Globe, French Entree, Connecticut Home Living, Hartford Magazine, Tastes of New England, CelebrationNH,, Bonjour Paris, and other regional, national, and international publications. She has appeared on numerous television and radio programs, including Bloomberg Business News, B Sky B Television News in London, CNBC, BBC radio, WMUR-TV, WBK-Radio, and other local stations in the U.S. She has been a food and travel lecturer on Royal Caribbean and Celebrity cruise lines. As a food authority, she is a frequent judge of cooking competitions and a speaker at food and blogging events.

She has lived in France for over 13 years, 2 in Paris and over 11 in the south of France in the village of Bar-sur-Loup. A lover of all things French, she credits her years of dining in the Michelin stars and in friends and neighbors' homes with infusing her with a knowledge of cooking that spans homemade to haute cuisine. She can't wait to try a new recipe, discover a new dish, or learn about places and restaurants and share it all with her readers and followers on social media. The ability of food to bring people together in a spirit of sharing and giving inspires her writing. 

She earned a degree in Economics from Columbia University and a graduate degree in International Relations from Cambridge University. 

To visit her author web site:
To visit her food blog:
To visit her cookbook review blog:
On Twitter: @marchedimanche
On Facebook: Marchedimanche
On Pinterest: Marchedimanche

Hillary Davis's Books

Displaying items 1 - 3 of 3
  • Cuisine Nicoise

    By author: Hillary Davis
    Product Code: 32948
    ISBN: 978-1-4236-3294-8

    Description & More Details

    Sun-kissed Cooking from the French Riviera

    From easy weeknight meals to more elaborate Sunday dinners, learn the recipes and cooking style from the "other" French cuisine---the one that forms the foundation of the Mediterranean diet and celebrates local, fresh and light. Cuisine Niçoise is designed with olive oil, rather than butter and cream; is light, rather than bathed in rich sauces. And it uses fresh, locally sourced produce.

    Hardback , 50 Color Photographs $40.00 Qty: Add to Cart
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  • Le French Oven

    By author: Hillary Davis   By photographer: Steven Rothfeld
    Product Code: 40530
    ISBN: 978-1-4236-4053-0

    Description & More Details

    The companion to French Comfort Food, Le French Oven showcases authentic, tantalizing French recipes that can be created in the cocotte—the French version of a Dutch oven—in all of its sizes and shapes, from mini to large. Using various techniques such as braising, stewing, roasting, baking, stovetop, and frying, Le French Oven will teach how to create appetizers, soups, main courses, desserts, and more.

    It includes information about the major French made cocotte brands, and how to use them to create fabulous recipes such as Warm Mushroom Custards with Garlic Toast, French Carrot Rice Soup, Basque-Style Paella, Two-Hands Praying Rack of Lamb Roast, Lemony Braised Chicken with Green Olives, and Beef Pot-au-Feu. The sweet recipes include fabulous fare such as Raspberry Clafoutis and Hot Brandied Peaches Over Ice Cream.

    Le French Oven fills a need for the coterie of French cookbook fans and lovers of French food. It is an amazing collection of recipes with stunning photography.

    Hardback $30.00 Qty: Add to Cart
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  • French Desserts

    By author: Hillary Davis   By photographer: Steven Rothfeld
    Product Code: 42992
    ISBN: 978-1-4236-4299-2

    Description & More Details

    They’re all sweet, they’re all delectable, and they’re all homemade.

    Hillary Davis celebrates her favorite homemade French desserts, plus regional specialties with an ode to Italy, Spain, Germany and Switzerland. She includes easy recipes for making after-dinner special coffees and dessert liqueurs, as well as a chapter that provides basic foundations for pastry cream, Chantilly, crepe (crêpe) batter, tart dough, almond paste, dessert sauces, French butter cream, among others.

    Recipes include: Chambord-Glazed Dark Chocolate Tart, Lime Yogurt Loaf Cake with Sugared Lime Drizzle, and Roasted Pineapple with Thyme Honey Ice Cream.

    Hardback $30.00 Qty: Add to Cart
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