<P>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.
French Food at Home
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You'll be cooking French food in no time thanks to Laura Calder's friendly and witty introductions to each of the recipes in her charming cookbook, French Food at Home. Calder lives in Paris where she works as a correspondent for Vogue Entertaining & Travel, and where she taught herself to cook the same way most of us learned--by feeding herself and her friends. Who among us can't relate to her description of Mushroom Toasts: "It's a starter when other people are around, but if I'm alone, I just tilt the whole pan into a high, rubbly heap on my plate, dig in, and call it dinner." And how many of us recognize ourselves when she confesses of Burgundy Eggs (a heavenly concoction of eggs poached in red wine served with a hearty sauce that she adores): "Oh, how I did not want to make these when I first came to France; I thought nothing on earth sounded so vile."
Almost all of Calder's recipes are barely a page long, and that's only because of those frank and funny introductions. Her recipes for dishes such as Camembert Salmon, Scallops in Velvet, and The Lemon Tart of My Dreams, are simple, approachable, and manageable. The ingredients are easy to find, and she's always suggesting options. Calder's is a sunny and welcome addition to the list of French cookbooks already out there, and happily, chefs of any skill level will enjoy her company in the kitchen. --Leora Y. Bloom --This text refers to the Hardcover edition.
From Publishers Weekly
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 Flambeed 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.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.
Copyright 2002 Reed Business Information, Inc. --This text refers to the Hardcover edition.
Copyright 2002 Reed Business Information, Inc. --This text refers to the Hardcover edition.
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Customer Reviews
Most helpful customer reviews
13 of 13 people found the following review helpful
By A Customer
Format:Hardcover
The real magic in this great book is that it's approachable and inventive. It's full of things you'll actually make. Things that taste good and look good. But don't let the simplicity fool you--the flavors are fresh and surprising. And Calder's heatnotes are a joy. Encore!
4 of 4 people found the following review helpful
Format:Paperback
As a European (i'm from Belgium)i'm used to very good food. So when i moved to Canada and saw Laura Calder's TV cooking show i was very impressed by her approach to French recipes. Also she's very dry and funny so that made her show very popular in my book. so ofcourse i had to buy her book which is written in the same way as she talks on tv -to be honest if she would ve just written essays without recipes it would be equally enjoyable. I have tried several of the recipes and they are very easy with great results. Believe me when i say this is how they cook in France ...Thumbs up for this book , but please Laura next time include some photo's...
20 of 20 people found the following review helpful
By A Customer
Format:Hardcover
I first found this book in the library, and was enjoying cooking from it so much that I didn't want to take it back. I've gone and gotten myself a copy, and cooked many of the recipes from it, and each one has been delicious and fairly simple to make. The instructions are clear, and as others have mentioned, she's a very engaging and amusing writer. I have a lot of cookbooks, but this has quickly become a favorite.
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4.2 out of 5 stars
Most recent customer reviews
5.0 out of 5 stars
Great cookbook!
Laura Calder makes french cooking easy. It's a delight to read and oh so delicious. I wish I could cook with her sometime.
Published 4 months ago by G. Clay
2.0 out of 5 stars
Disappointing
Not sure how this book ever got published, I have not even made one recipe out of it. I have got it down from the shelf but can't fine anything that makes me want to try to make, I... Read more
Published 4 months ago by Jill Buckingham
1.0 out of 5 stars
french food to forget
This was a mistake. There are very few pictures (which I find helpful) and the recipees are uninteresting and unappealing. The few that I did try were mediocre. Read more
Published 10 months ago by Maxine
3.0 out of 5 stars
french food at home
purchased this book along with chef at home and the neeleys celebration. after watching the show on the food network (french food at home) i was extremely dissapointed with the... Read more
Published 15 months ago by sorrento1
4.0 out of 5 stars
Easy to recreate
Laura has an ease in her recipes that allows the home cook to recreate these recipes at home. Many of the recipes use pantry and garden staples that we should have in our homes or... Read more
Published 16 months ago by Ann W
5.0 out of 5 stars
REally Nice Book
Really nice read ,Great food and the dishes are tasty and quite easy to recreate ..... "yum" who knew French food could be fun and easy to make?
Published on Nov 18 2010 by Alan A. Geoghegan
4.0 out of 5 stars
Very good book
The book is very good but pictures would sure help to see what the food would look like.
Published on Sep 5 2010 by David Hodgkins
5.0 out of 5 stars
Great 'French Food at Home'
I've read the whole book since receiving it recently and I love it. If you love the TV show and if you love Laura Calder or even if you haven't seen the show, but like cooking, you... Read more
Published on Oct 17 2009 by March Rose
5.0 out of 5 stars
Lovely Book
I love Laura's show on the Food Network, and this book is a perfect representaion of all her charms in writing. Read more
Published on Aug 29 2009 by Chelsey Assailly
2.0 out of 5 stars
Not the greatest...
I was disappointed with this book, as there was not ONE picture! The recipes seemed a little fussy, so I gave it to my friend who watches Laura all the time on the Food Network. Read more
Published on July 4 2009 by Melody Boehmer
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