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Dinner in French: My Recipes by Way of France: A Cookbook
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Published:
Clarkson Potter/Ten Speed 2020
Status:
Available from OverDrive
Description
NEW YORK TIMES BESTSELLER • The beloved author of Dinner in an Instant breaks down the new French classics with 150 recipes that reflect a modern yet distinctly French sensibility.
“Melissa Clark’s contemporary eye is just what the chef ordered. Her recipes are traditional yet fresh, her writing is informative yet playful, and the whole package is achingly chic.”—Yotam Ottolenghi
NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY NPR • Delish Library Journal

Just as Julia Child brought French cooking to twentieth-century America, so now Melissa Clark brings French cooking into the twenty-first century. She first fell in love with France and French food as a child; her parents spent their August vacations traversing the country in search of the best meals with Melissa and her sister in tow. Near to her heart, France is where Melissa's family learned to cook and eat. And as her own culinary identity blossomed, so too did her understanding of why French food is beloved by Americans.
Now, as one of the nation's favorite cookbook authors and food writers, Melissa updates classic French techniques and dishes to reflect how we cook, shop, and eat today. With recipes such as Salade Nicoise with Haricot Vert, Cornmeal and Harissa Soufflé, Scalloped Potato Gratin, Lamb Shank Cassoulet, Ratatouille Sheet-Pan Chicken, Campari Olive Oil Cake, and Apricot Tarte Tatin (to name a few), Dinner in French will quickly become a go-to resource and endure as an indispensable classic.
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Format:
Adobe EPUB eBook, Kindle Book, OverDrive Read
Street Date:
03/10/2020
Language:
English
ISBN:
9780553448269
ASIN:
B07T3XGTTZ
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Citations
APA Citation (style guide)

Melissa Clark. (2020). Dinner in French: My Recipes by Way of France: A Cookbook. Clarkson Potter/Ten Speed.

Chicago / Turabian - Author Date Citation (style guide)

Melissa Clark. 2020. Dinner in French: My Recipes By Way of France: A Cookbook. Clarkson Potter/Ten Speed.

Chicago / Turabian - Humanities Citation (style guide)

Melissa Clark, Dinner in French: My Recipes By Way of France: A Cookbook. Clarkson Potter/Ten Speed, 2020.

MLA Citation (style guide)

Melissa Clark. Dinner in French: My Recipes By Way of France: A Cookbook. Clarkson Potter/Ten Speed, 2020.

Note! Citation formats are based on standards as of July 2022. Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy.
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Date Added:
Mar 05, 2020 17:19:14
Date Updated:
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Last Metadata Change:
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OverDrive Product Record

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      • bioText: Melissa Clark is the author of DinnerDinner in an Instant, and Comfort in an Instant and is a staff writer for the New York Times Food section, where she writes their wildly popular food column, “A Good Appetite.” The winner of multiple James Beard and IACP awards, Melissa is the host of the “Weeknight Kitchen” podcast on The Splendid Table. Melissa earned an MFA in writing from Columbia, and her work has been selected for the Best American Food Writing. She lives in Brooklyn with her husband and daughter.
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title
Dinner in French
fullDescription
NEW YORK TIMES BESTSELLER • The beloved author of Dinner in an Instant breaks down the new French classics with 150 recipes that reflect a modern yet distinctly French sensibility.
“Melissa Clark’s contemporary eye is just what the chef ordered. Her recipes are traditional yet fresh, her writing is informative yet playful, and the whole package is achingly chic.”—Yotam Ottolenghi
NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY NPR • Delish Library Journal

Just as Julia Child brought French cooking to twentieth-century America, so now Melissa Clark brings French cooking into the twenty-first century. She first fell in love with France and French food as a child; her parents spent their August vacations traversing the country in search of the best meals with Melissa and her sister in tow. Near to her heart, France is where Melissa's family learned to cook and eat. And as her own culinary identity blossomed, so too did her understanding of why French food is beloved by Americans.
Now, as one of the nation's favorite cookbook authors and food writers, Melissa updates classic French techniques and dishes to reflect how we cook, shop, and eat today. With recipes such as Salade Nicoise with Haricot Vert, Cornmeal and Harissa Soufflé, Scalloped Potato Gratin, Lamb Shank Cassoulet, Ratatouille Sheet-Pan Chicken, Campari Olive Oil Cake, and Apricot Tarte Tatin (to name a few), Dinner in French will quickly become a go-to resource and endure as an indispensable classic.
reviews
      • premium: True
      • source: Publisher's Weekly
      • content:

        Starred review from January 20, 2020
        James Beard Award–winning author Clark (Dinner) reminisces about her annual summer family vacation in France and growing up in Brooklyn, and here combines her food experiences from both places to deliver a superb addition to her cookbook repertoire. Whether they are classic French staples such as Nicoise salad and scalloped potato gratin, or inspired twists on the classics such as wine-braised chicken with orange and olives or crème fraîche caramels, each recipe is a hit. Some of her other original, French-inspired creations include cornmeal and harissa soufflé; roasted eggplant with herbs and hot honey; and burrata with brown butter, lemon, and cherries. Clark also provides dozens of helpful make-ahead tips: the béarnaise sauce that is served with seared steaks, for example, can be made up to five days in advance, and the roasted vegetables for the tomato, eggplant, and zucchini tian can be made two days in advance. Equally inviting are her introductions to each recipe, which are filled with fun anecdotes (“It took a long time for me to agree to taste a snail”) and even more helpful tips (“If tarragon isn’t your favorite herb, you can use chives”). This remarkable volume will entice avid home cooks to return to it time and again.

      • premium: True
      • source: Library Journal
      • content:

        June 1, 2020

        Following Dinner: Changing the Game and Dinner in an Instant, New York Times food columnist Clark combines her expertise regarding the dinner meal with her knowledge of French cuisine. Reflecting on family travels to France when she was growing up, Clark informs readers how those trips influenced her cooking at home in Brooklyn and led to recipes such as French onion soup with grilled Gruy�re sandwiches and ratatouille sheet-pan chicken. A section on quiches, tarts, and savory pies is a standout and will draw in home cooks and bakers seeking rewarding meals, such as sweet potato and bacon quiche with parsley, using readily available ingredients. Many dishes, such as chickpea and vegetable tagine with couscous, require some prep work, but Clark writes with ease and convenience in mind, ensuring that readers never feel left behind. Treats for after dinner, such as a Meyer lemon tart, complete the varied collection. VERDICT Fans of Clark, as well as those new to her work, will appreciate how she encouragingly guides them along, and all will find a reassuring voice as they begin to replicate the tastes of France in their kitchen. A must-have.--Stephanie Sendaula, Library Journal

        Copyright 2020 Library Journal, LLC Used with permission.

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“Melissa Clark’s contemporary eye is just what the chef ordered. Her recipes are traditional yet fresh, her writing is informative yet playful, and the whole package is achingly chic.”—Yotam Ottolenghi
NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY NPR • Delish Library Journal

Just as Julia Child brought French cooking to twentieth-century America, so now Melissa Clark brings French cooking into the twenty-first century. She first fell in love with France and French food as a child; her parents spent their August vacations traversing the country in search of the best meals with Melissa and her sister in tow. Near to her heart, France is where Melissa's family learned to cook and eat. And...
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