French Taste: Elegant Everyday Eating by Laura Calder

  • Tizza soup

    from French Taste: Elegant Everyday Eating French Taste by Laura Calder

    • Categories: Soups; Cooking ahead; Entertaining & parties; French; Moroccan; Low calorie
    • Ingredients: potatoes; zucchini; carrots; turnips; leeks; artichoke hearts; tomatoes; celery; chicken stock cubes
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Notes about this book

  • manond on August 22, 2011

    This is a WONDERFUL cookbook! It is one of my favorites! The accordion potatoes are easy, impressive, and delicious. The chocolate tart is divine! Buy this book and use it again and again!

Notes about Recipes in this book

  • Pastry for galettes and flat tarts

    • okcook on October 03, 2019

      Made this for the bacon onion tart...very nice...good butter taste.

  • Onion and bacon tart

    • okcook on October 03, 2019

      Everyone loved this tasty tart with cocktails. There were five of us and it all went. Quick to make if you roll the pastry out beforehand and refrigerate.

  • Vache qui rit soup

    • stef on July 24, 2021

      A nice smooth soup. Quick to make.vache qui rit gives it a nice bite. Great for zucchini season.

  • Mushroom ravioles

    • stef on January 28, 2019

      This is a very elegant and easy way of making raviolis. Sheets of lasagna pasta is used and a brown butter sauce is drizzled on top.

  • Salmon and asparagus in puff pastry

    • pamacea on December 13, 2025

      Really enjoyed this and it was easy considering how impressive the result is!

  • Duck à l'orange

    • stef on April 19, 2015

      Excellent recipe. Cook timing for duck breast

  • Milk pork

    • stef on March 12, 2017

      Roast was done before 2 hrs. Roast was very tasty. Sauce was good but took a long time to boil down and I put it thru sieve.

  • Beef in beer

    • stef on November 29, 2015

      Used stewing beef and it came out very tender. Had to thicken sauce at the end

  • Lentils with walnut oil

    • Lolliejean on August 08, 2012

      I made this recipe only with a variation as provided by Laura Calder via her TV show.. Goat cheese! It was so good. The recipe says it feeds six as a side dish but no, not really. I had it as a main dish and could have eaten the whole bowl by myself. http://www.cookingchanneltv.com/cook/cda/recipe_print/0,1946,COOK_41503_630605_RECIPE-PRINT-FULL-PAGE-FORMATTER,00.html

  • Olive oil and red grape cake

    • stef on January 26, 2019

      Made many times. You fold half the grapes into a batter and 20 minutes into baking, open oven and drop the rest of the grapes on top. This makes them stay on top. I always use seedless red grapes. Everyone loves this cake

  • Orange almond cake

    • stef on January 28, 2019

      Intense Orange almond cake. Went well with vanilla ice cream

  • Rough apple galette

    • stef on December 01, 2019

      Galette dough came together easily and I used golden delicious apples. We enjoyed it.

  • Apple almond cream tart

    • stef on January 07, 2024

      Easy recipe to make. The crust is pressed in. Cream cheese filling is topped with thinly sliced apples and shivered almonds are sprinkled on top. I also dappled an apricot glaze on top. We really enjoyed this tart.

  • Chocolate tart

    • stef on November 21, 2016

      This was a nice not too sweet dessert. I would press in cookie dough instead of rolling out and make filling with milk chocolate and glaze with dark chocolate. Served it with whip cream

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  • ISBN 10 1554681014
  • ISBN 13 9781554681013
  • Published Apr 03 2009
  • Format Hardcover
  • Page Count 307
  • Language English
  • Edition First Edition
  • Countries Canada
  • Publisher Harper Collins Canada

Publishers Text

The time is right for getting back to French home cooking and discovering how it has evolved, how easy it is for anyone to make, and how appropriate it is for the moment. Laura Calder reminds us that we don't have to commit to mastering the entire canon of French cuisine to make a delectable chocolate mousse or a sole amandine. And just because we're in the mood for coq au vin doesn't mean we have to start dinner with a foie gras terrine and end with Grand Marnier soufflé. We can integrate a French dish into the menus already in our repertoire -- serve coq au vin as a main course, with gingerbread or ice-cream sundaes for dessert. Why not? French Taste is all about simplicity. If we get too caught up in the "how to" of French cooking, we miss the point. Yes, French cuisine has given the world impressive recipes and techniques, but the most valuable things the French have to offer when it comes to food are a sense of how to eat with joyful abandon, how to make food look as beautiful as it tastes and how to take time to enjoy good food in good company.

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