French Food at Home by Laura Calder

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Notes about Recipes in this book

  • Thyme licks

    • snarkattack on February 19, 2013

      Just tried this rosemary branches - we'll see how they turn out after a few hours in the fridge; the olive oil I used has an amazing flavour so should complement the semi-dried herb, fingers crossed. If not, my fridge smells divine!

  • Parmesan tuiles

    • snarkattack on October 28, 2012

      Any hard cheese can be used - and as Calder notes, the higher the quality of the initial produce, the more impressive the finished product!

  • Orange peel wine

    • snarkattack on November 07, 2012

      Serve in a tall glass, poured over cut-up wedges of lemon and sprigs of fresh flat-leaf parsley

  • Onions in their skins

    • BlytheSpirit on February 26, 2012

      A homey and inexpensive lunch :-)

    • snarkattack on March 15, 2013

      Whoops, haven't attempted this yet so please ignore my rating (which I can't remove!).

  • Pistou zucchini ribbons

    • eatdrinkstagger on April 27, 2020

      Also great as a side with something meat-heavy.

  • Lemon pasta

    • stef on January 09, 2018

      A nice and quick recipe

  • Potato omelet

    • snarkattack on October 28, 2012

      Be strict with the ingredient quantities as they are fairly generous to begin with; have divided quantities by half as well as by a third and that has fed one person comfortably.

  • Parmesan flatfish

    • Zosia on September 15, 2017

      The herby Parmesan breadcrumbs give the fish a nice nutty flavour and do crisp under the broiler but the crumbs on the bottom do not. I'll omit those next time. I made this without the butter.

  • Beer bird

    • kateiscoooking on May 15, 2017

      The flavor of this recipe was great. The appearance not so much. We used skin-on, bone-in chicken thighs. Instead of the skin coming out lacquered it was flabby and horrid. I'd use less beer and baste it regularly.

  • A good coffee chop

    • Zosia on December 10, 2016

      This recipe produced beautifully caramelized, glazed and juicy pork chops with a sauce that was rich tasting but not obviously coffee-flavoured in about 15 minutes. It will definitely be repeated.

    • snarkattack on September 29, 2014

      served (and can be cooked simultaneously) with zucchini fondue later in this book. Try substituting coffee with stout or similarly dark beer.

  • Wine sausages

    • snarkattack on October 09, 2012

      A hit with both my fusspot parents :D

  • Pear pork

    • Zosia on May 08, 2014

      Fantastic flavours in this dish. It's quick enough for a weeknight meal but special enough for company. I used only 1 tbsp olive oil and roasted the pork et al. in the oven-proof skillet in which the pork and bacon were browned to save on cleanup.

    • hillsboroks on September 06, 2014

      Lively, quick entree that you can adjust the flavors very easily to suit your taste. We love fresh ginger so I added a bit extra. I also took Zosia's idea of using less oil and doing all the sautéing and baking in an oven proof skillet. One large tenderloin was enough for two dinners for two with more pear added the second night. My husband really liked this so I will make this again.

  • Salmon poached in olive oil

    • snarkattack on December 18, 2012

      Can use some of the (very flavoursome) olive oil drained from sun-dried tomatoes (see Calder's 'Buttery two tomatoes' recipe). Use the best quality olive oil you can find as it showcases the flavour of the fish and the oil.

  • Potato gratin

    • stef on April 18, 2015

      Would bake potatoes for 20 minutes and then add cheese for rest to time

  • Buttery two tomatoes

    • snarkattack on December 18, 2012

      Great side dish with salmon/fish and summer meals. Mop up leftover juices with crusty French bread.

  • Green beans with shallots and toasted almonds

    • Zosia on September 15, 2017

      My favourite preparation of green beans. I omit the butter and cook only until tender-crisp.

  • Carrot juice carrots

    • Zosia on November 22, 2020

      I made this to use up some carrot juice, not really expecting it to be special but it was; it transformed some mediocre carrots into carrots that tasted as they should when they're at their best. I also appreciated that they were cooked through but not soft.

  • Bacony Brussels sprouts leaves

    • Zosia on September 24, 2017

      Delicious and fairly quick way to achieve caramelized Brussels sprouts provided you ignore the finicky vegetable prep instructions. Some leaves came loose during trimming but the bulk of my dish consisted of thinly sliced sprouts. I used turkey bacon and replaced the butter with olive oil.

  • Parmesan and pink pepper strawberries

    • eatdrinkstagger on April 27, 2020

      Great to mix in with chia puddings for breakfast

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  • ISBN 10 0060087714
  • ISBN 13 9780060087715
  • Linked ISBNs
  • Published Feb 04 2003
  • Format Hardcover
  • Page Count 240
  • Language English
  • Countries United States
  • Publisher HarperCollins Publishers Inc
  • Imprint William Morrow

Publishers Text

A new look at French food by a fresh new voice!!

French food isn't just about starred restaurants, culinary textbooks, and expensive, rarefied ingredients. Rather, it is a state of mind involving slowing down and savoring the pleasures of cooking and eating--a repast any cook, anywhere, can enjoy using their own local ingredients.

Written in a breezy, thoroughly engaging style, French Food at Home focuses on the simplicity, familiarity of ingredients, and ease of technique that make French cuisine unique.

Calder shows how cooking a la Francaise is both practical and easy in such delicious recipes as Carrot Chicken, Basil Beef, Rhubarb Chops, Mon Petit Choux (a French twist on stuffed cabbage), and Fennel Bass. From L'Aperitifs to Desserts, here are more than 100 eclectic dishes that range from easy to less so, from fast to slow, from traditional to contemporary, all set in the context of dinner so that home cooks can plan a meal as basic or as elaborate as they need.

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