French Food at Home
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- ISBN13: 9780060087722
- Condition: New
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Product Description
The French cooking of everyday life is lighthearted, accessible, and suited to modern tastes. Whether it’s getting weeknight dinners on the table honestly quick (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 made at home in her own French kitchen.
Amazon.com Review
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 tell to her description of Mushroom Toasts: “It’s a starter when additional 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 admit 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 planet sounded so vile.”
Nearly all of Calder’s recipes are barely a page long, and that’s only because of persons frank and amusing 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 simple to find, and she’s permanently 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 delight in her company in the kitchen. –Leora Y. Bruise
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I have not seen the book, since it arrived at a specified take up, which is not my own. It is a gift to be received for Christmas.
Reader’s Rating: 5 / 5
If there were a Muse of Food, just as we have Terpsichore for the Dance and her sisters Calliope, Clio, Erato, Euterpe, Polyhymnia, Melpomene, Thalia and Urania, then she would surely be known as Delectabilia, or possibly Pulchritudina to the gods but Laura Calder to the rest of us enchanted mortals!
I cannot confess to having read the book…yet – but I shall. It is ordered. I have veteran, but, something arguably even better than the book – the muse herself, first hand. She is presently enrapturing audiences in this confront of South-East Asia with ‘French Food at Home’ on BBC Lifestyle and it is about the only television I have to see apart from the odd documentary or drama (and neither of these are sufficiently common in Hong Kong).
Laura Calder is spectacularly gorgeous but less obviously conscious of the fact – hmmm Nigella! – looks the fresh and faultless personification of French elegance, and rumor has it that can sample and eat her most deliciously calorific food lacking putting on a single gramme of avoirdupois despite a plentiful use of butter, cream and all persons necessary ingredients to la bonne cuisine.
Her food is French – absolutely so – but it is as inspired and as modern and still as authentic as only the best French cuisine can be. It is light years away from the dreadful messes that Fanny Craddock used to pass off as haute cuisine, and is redolent of happiness, joy and conviviality. This is the cooking of a person who likes her family tree and friends, and who likes small better than cooking for them.
My motherly grandmother was French, and I learnt to cook from her. Laura Calder has inspired me as much – I used to reflect that that would be an impossible feat.
Reader’s Rating: 5 / 5
The book is excellent and if you have seen the program much better but it really needs photos because it is hard to picture your presentation if you are not an brilliant cook.Ingredients are nearly very simple to find and that is brilliant
Reader’s Rating: 3 / 5
Nice book BUT … with no pictures. When you are cooking you really want to see some pictures of the final product. So you can compare if it’s like that o not.
Reader’s Rating: 3 / 5
`French Food at Home’ by Laura Calder is a very puzzling book. The largest question which occurs to me at the get go is why write a 229 page book on a theme which has been covered in so much greater detail in the1270 pages of `Mastering the Art of French Cooking’, the fantastic cookbook classic by Julia Child, et. al. If that was not enough, you have the legions of volumes by Ms. Child’s disciples such as Patricia Wells, Susan Hermann Loomis, Ina Garten, Amanda Hesser, and a dozen lesser lights who have touched on this theme. And, that doesn’t even touch the professional chef’s contributions to the genre with such prominent names such Thomas Keller (`Bouchon’) and Tony Bourdain (`Le Halle Cookbook’). Last but not least are the books by professional teachers such as James Peterson, Jacques Pepin, Anne Willan, Richard Olney, and Madeline Kammen. So why add a new book to this very long list.
My stupefaction was doubled when I noticed that many of the recipes in this book are chestnuts which appear in virtually all all-purpose books on French recipes, not to mention the tomes place out by `Betty Crocker’, `Better Homes and Gardens’, and Martha Stewart. Exactly how many recipes do you need for Tapenade, Crudites, Gougeres, Tuiles, Hot Mussels (moules mariniere), Hollandaise, Endive Salad, Ratatouille, Tarte Tatin, and on and on and on!
Then I ongoing to read Ms. Calder’s headnotes and noticed that Miss Laura has a sense of humor about her writing. I can’t give her perfect credit for this, as a lightness and humor comparable to her legendary high spirits on her TV shows also distinguish the fantastic Julia’s writing. But aside from Julia Child and, among writers of French cookbooks, Tony Bourdain, there may be just a small too much seriousness about cooking.
I also learned a few recipes that did have a strong novelty about them, as with `duck on a string’. In some of the classics, I also noticed a honestly high level of ingenuity in giving special twists to classics, such as the tapenade rolled into a spiral with pastry.
The leader is also pleasantly realistic about the fact that cooking some dishes simply does take time. To this end, she provides main courses in two different chapters, one entitled `Dinner Honestly Quick’ and the additional entitled `Dinner Slightly Slower’. Like the better `quick cooking’ apostles, Ms. Calder’s quick dishes are classics which are simple to prepare lacking introducing any artificial shortcuts. These include lots of fish and egg dishes. The slower dishes are braises roasts, gratins, and tarts, among additional things. One of the most appealing recipes in this section is entitled `Housewife Chicken’ where a 3 pound bird can be cooked on top of the oven, en casserole, with veggies thrown in for excellent measure.
There are a number of better than average sidebars on techniques such as how to debone a chicken. Sorry to say, there are no pictures, so you are probably much better off going to Monsieur Pepin or Herr Peterson for some illustrated guidance.
One page Ms. Calder takes from Patricia Wells’ book is that many of her recipes are cribbed directly from major French chefs. The most common contributor is Michael Bras whose three star recipes are turned into something simple for the average amateur.
I am really pleased I establish and read this book, but the extent to which it duplicates material in many additional books makes it hard to know if the book is really worth the cost. For a name who owns no books on French recipes, and who just wants to see what all the excitement is about, I fervently recommend the book. It is entertaining and it has many of the recipes which made French cookery legendary. For a name who owns and has assimilated one or more major excellent books on French cooking, you may want to save your money for a more perfect book such as Madeleine Kammen’s `The Building of a Cook’ or a book with more different recipes, such as Patricia Wells’ books on the cooking of Provence.
This book gives a pretty fresh look to a very well worn path!
Reader’s Rating: 4 / 5