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.
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 cr me fra che caramels, each recipe is a hit. Some of her other original, French-inspired creations include cornmeal and harissa souffl ; 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 b arnaise 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.