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Dinner in French: My Recipes by Way of France

New York Times star food essayist Melissa Clark separates the new French works of art with 150 plans that mirror a cutting edge yet particularly French reasonableness. 

"Melissa Clark's contemporary eye is exactly what the gourmet expert arranged. Her plans are conventional yet new, her composing is enlightening yet fun loving, and the entire bundle is painfully chic."— Yotam Ottolenghi 

Similarly as Julia Child carried French cooking to twentieth-century America, so now Melissa Clark carries French cooking into the twenty-first century. She originally began to look all starry eyed at France and French food as a youngster; her folks spent their August excursions navigating the nation looking for the best suppers with Melissa and her sister close behind. Significant to her, France is the place Melissa's family figured out how to cook and eat. What's more, as her own culinary character bloomed, so too did her comprehension of why French food is adored by Americans. 

Presently, as one of the country's preferred cookbook writers and food journalists, Melissa refreshes exemplary French strategies and dishes to reflect how we cook, shop, and eat today. With plans, for example, 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 give some examples), Dinner in French will immediately turn into a go-to asset and suffer as a vital great.
About the Author
Melissa Clark is the author of Dinner, Dinner 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. 
With this magnificent cookbook, esteemed New York Times food writer and cookbook author Melissa Clark carries on the storied traditions of Julia Child, Patricia Wells, and Dorie Greenspan, all of whom came to love to live and cook in France and, back in America, became (and, for Patricia and Dorie, still are) icons of “French dinners” in America. I love the book! In her childhood, Ms. Clark and her family spent a month every summer in France, creating her lifelong love of French food and of France. The book is beautifully photographed, and almost every recipe has a rustic color photo. The headnotes are inviting and tell us how a dish is traditionally served in France, suggestions for serving the author’s version, some family recollections, or perhaps also valuable tips and techniques.Every recipe has a much-appreciated “Thinking Ahead” paragraph. The author is a working Mom: she tells us what we can make ahead and exactly how to do it. For example, “Twice-Baked Cheese SoufflĂ©s:” make them the day before and bake for brunch “even when you’re not fully caffeinated.” Most of the recipes are straightforward and could work for a weeknight supper. If “for a special dinner,” the author warns us. For example, “Fish and Mussel Soup with Rouille.” I thank the editors for permitting the author to take 3 pages + 1 photo page so that we may understand precisely how the author hopes that we’ll see and smell and taste her dish! The same is true of several other dishes. Thank you!-Mary C.
Another culinary masterpiece by Melissa. She never fails to astound me. Read from cover to cover as soon as it was delivered. Thrilling. Food 52 Cookbook Club selection for April. Can't wait to see the reviews.W. Rocks 
Melissa Clark's latest cookbook "Dinner in French" is simply stunning. The photography and book design instantly drew me in, and I have literally spent hours looking through the book. I dog-eared recipes that I plan to try, and nearly half the book now has folded corners. So far I have made the poulet au pot pie, French onion soup with gruyere grilled cheese, bistro steaks with basil bernaise, asparagus and tarragon tart (the cover star), and coco hazelnut financiers. Each of these recipes turned out quite well, which has only increased my confidence in the other lovely recipes in Clark's book. Simply put, I cannot recommend this book highly enough!-Caroline Jones 

Download Ebook Dinner in French: My Recipes by Way of France | 417 Mb | Pages 185 | EPUB | 2020

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