The French cooking of everyday life is lighthearted, accessible, and suited to modern tastes. Whether it's getting weeknight dinners on the table fairly fast (Basil Beef, Rhubarb Chops, or Carrot Juice Chicken) or leisurely cooking for dining at a slightly slower pace (Lamb Tagine, Holiday Hen, or Fennel Bass), Laura Calder shares recipes she's created at home in her own French kitchen.
LAURA CALDER is the author of French Food at Home, French Taste: Elegant Everyday Eating and Dinner Chez Moi: The Fine Art of Feeding Friends. She wrote and hosted seventy-eight episodes of the Food Network Canada series French Food at Home, which also airs on Cooking Channel USA and worldwide, and which won a James Beard Award for best food television show in a fixed location. She judged for two seasons on Recipe to Riches and has hosted a number of specials. New projects are in the works.
TWITTER: @LAURACALDERread more
One of my favorites. Surprisingly easy to cook from, great flavors, fun to read.read more
Is this review helpful? Yes | NoThank you for your feedback.
No rating provided
Proving that French cooking can be liberating and accessible, the Paris-based correspondent for Vogue Entertaining and Travel presents more than 100 recipes she developed. Some are inspired by the work of French restaurateurs, and most are easy to prepare. To accompany aperitifs, Calder suggests Frenchified Popcorn flavored with garlic, herbes de Provence and celery salt, or Hot Mussels, which start out like Moules Mariniere and end up being quickly broiled on the half-shell with a dollop of butter, garlic and parsley. Pea Green Soup is nothing more than cooked frozen peas, cream, salt and pepper. An easy dinner is Bacon Cod, fillets topped with lemon slices, bay leaves and thyme sprigs and wrapped with pieces of bacon before being slipped into the oven. Tarragon Chicken is a simplified version of a dish often gussied up by others. On the other hand, Filo Fish in Red Wine Sauce requires a bit of dexterity, and Holiday Hen glorifies a boned guinea hen (Calder supplies deboning instructions). A few of the recipes are off-the-wall, such as Hay Ham, a smoked ham actually simmered in pot with two large wads of fresh hay. Desserts are relatively easy, such as Flambed Bananas or Parmesan and Pink Pepper Strawberries, fresh berries wedded to those unusual tastes. Highly engaging headnotes explain each recipe and offer alternative techniques or ingredients. (Feb.) Forecast: This is not a book for those looking to perfect their Gallic expertise, but it will appeal to cooks with a yen to master uncomplicated dishes with a certain French flair. Many of the savory meals are served up with a quite effortless sauce of reduced juices fortified with a dab of butter. (c) Copyright PWxyz, LLC. All rights reserved