"A vegetable-centric cookbook moored in seasonality and subtle, smart cooking techniques." 
-MARIN INDEPENDENT JOURNAL

"Filled with tips for the aspiring gentleman farmer, from how to store your cold-pressed olive oil to when one should expect mirabelle plums, the collection also includes recipes for every course - even if de la Falaise would prefer that his readers stay joyful and improvisational. . . Judging from the look of the saffron rissotto, seared banana, and caviar-topped quail eggs, though, it won't do you much harm to go by the book."
-VOGUE 
 
“A book that takes the classics and gives you the perfect result …de la Falaise took his training from some great chefs and can be totally trusted — a vital book if you seriously want to get it right.” - Rose Prince, The Spectator

“Stylish and inspiring…. A highly original book, full of uncomplicated and visually dazzling and delicious recipes and ideas.”  - Diane Dorrans Saeks, the Style Saloniste

“It is rare that someone is able to recount the art of cooking as if it were a magic story that tickles all the senses…Nature’s Larder provokes in the reader a kind of sensorial pleasure that takes one back to a real contact with nature.” - Maria Grazia Meda, VOGUE Italia

“Nature’s Larder is not just a cookbook.  It’s a classic.” - Dutch Financial Times

“[Falaise’s] prose packs a punch you might expect from Lawrence Durrell more than you would a cookbook. Well, this ain’t your average cookbook.”  - Legacy Talk Radio

“Superb.” - Arthur Dreyfus, Holiday Magazine