Dinner in French: My Recipes by Way of France by Melissa Clark

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Notes about this book

  • PQPantry on March 29, 2020

    Approachable recipes. The Asparagus Goat Cheese and Tarragon tart (on the cover) is easy, delicious and elegant. Used 5 oz heavy cream instead of the creme fraiche.

Notes about Recipes in this book

  • Roasted beet, caraway, and crème fraîche salad with arugula

    • Lepa on March 18, 2020

      This salad is absolutely delicious! My husband and I like beets but they aren't our favorite. This flavor combination, however, was extraordinary. We had it with fresh rye bread, which was a perfect accompaniment.

  • Sweet potato and bacon quiche with parsley

    • Lepa on March 14, 2020

      This is so decadent and delicious! I am not a huge sweet potato fan so I was a bit skeptical but the combination of flavors here was amazing. The tart dough needed a bit more water than the recipe called for. It was also swimming in butter after I blind baked it but tasted delicious once the tart was done.

  • Spaghetti with anchovies, tomatoes, and basil

    • Lepa on March 21, 2020

      This was okay but not as good as I had hoped it would be. It had a nice umami flavor but I think it needed nicer tomatoes- or at least more of them. The head note says it's good with out of season tomatoes, which I never cook with but thought Campari tomatoes might do in a pinch. I think in season or juicer tomatoes would really make this better. I am going to try again when I have nicer tomatoes.

  • French yogurt cake with cherries and cardamom

    • Lepa on March 17, 2020

      I don't know what happened but this cake was a complete failure. It looked fine coming out of the oven, after 55 minutes, but then the middle cratered and I saw the middle was a sticky liquid. I put the cake back in for ten minutes. I cut the cake the next day and it was extremely greasy. We ate the end pieces but most of the cake was a greasy mess. I think part of the problem was that I put frozen cherries in (as directed, I didn't thaw them) but should have adjusted the recipe. Maybe I should have baked it longer? I don't know but I'm really disappointed.

  • Sweet pepper and cheddar clafouti

    • Tweedles81 on March 15, 2020

      This was delicious - it is rich, but the peppers definitely cut the richness! I forgot to add the flour, but it still set up fairly well. I did sub prosciutto for the pancetta and ate it with pumpernickel toast - yum yum!

  • Asparagus, goat cheese, and tarragon tart

    • PQPantry on March 29, 2020

      Can substitute heavy cream (5oz) for creme fraiche in a pinch.

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  • ISBN 10 0553448250
  • ISBN 13 9780553448252
  • Published Mar 10 2020
  • Format Hardcover
  • Page Count 336
  • Language English
  • Countries United States
  • Publisher Clarkson Potter

Publishers Text

New York Times star food writer Melissa Clark breaks down the new French classics with 150 recipes that reflect a modern yet distinctly French sensibility.

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.


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