conversations.from: human
conversations.value: Give me a description for a book titled French Food at Home about French, You'll, Food with the genre: Cookbooks, Food & Wine, Regional & International.
conversations.from: assistant
conversations.value: You'll be cooking French food in no time thanks to the author's friendly and witty introductions to each of the recipes in her charming cookbook, French Food at Home. the author lives in Paris where she works as a correspondent for <a href="/exec/obidos/ASIN/B00006L1B0/${0}">Vogue Entertaining &amp; Travel</a> , and where she taught herself to cook the same way most of us learned--by feeding herself and her friends. Who among us can't relate to her description of Mushroom Toasts: "It's a starter when other people are around, but if I'm alone, I just tilt the whole pan into a high, rubbly heap on my plate, dig in, and call it dinner." And how many of us recognize ourselves when she confesses of Burgundy Eggs (a heavenly concoction of eggs poached in red wine served with a hearty sauce that she adores): "Oh, how I did not want to make these when I first came to France; I thought nothing on earth sounded so vile."
conversations.from: human
conversations.value: Delete the last sentence.
conversations.from: assistant
conversations.value: You'll be cooking French food in no time thanks to the author's friendly and witty introductions to each of the recipes in her charming cookbook, French Food at Home. the author lives in Paris where she works as a correspondent for <a href="/exec/obidos/ASIN/B00006L1B0/${0}">Vogue Entertaining &amp; Travel</a> , and where she taught herself to cook the same way most of us learned--by feeding herself and her friends. Who among us can't relate to her description of Mushroom Toasts: "It's a starter when other people are around, but if I'm alone, I just tilt the whole pan into a high, rubbly heap on my plate, dig in, and call it dinner." And how many of us recognize ourselves when she confesses of Burgundy Eggs (a heavenly concoction of eggs poached in red wine served with a hearty sauce that she adores): "Oh, how I did not want to make these when I first came to France; I thought nothing on earth sounded so vile.