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keywords

1. • value: Recipes
2. • value: cookbooks
3. • value: Cooking
4. • value: recipe book
5. • value: France
6. • value: french
7. • value: gifts
8. • value: dinner
9. • value: cookbook
10. • value: Paris
11. • value: French cooking
12. • value: cookbooks best sellers
13. • value: cooking books
14. • value: travel books
15. • value: french cookbook
16. • value: cooking gifts
17. • value: christmas gifts
18. • value: mothers day gifts
19. • value: gifts for mom
20. • value: foodie gifts
21. • value: melissa clark
22. • value: best cookbooks
23. • value: new york times best sellers
24. • value: sheet pan cookbook
25. • value: gifts for foodies
26. • value: french cookbooks
27. • value: gifts for cooks
28. • value: dinner cookbook
29. • value: ny times best sellers
30. • value: mom gifts from daughter
31. • value: 50th anniversary gifts
32. • value: cooking gifts for women
33. • value: birthday gifts for wife

creators

1. • role: Author
   • fileAs: Clark, Melissa
   • bioText: Melissa Clark is the author of Dinner, Dinner in an Instant, and Comfort in an Instant and is a staff writer for the New York Times Food section, where she writes their wildly popular food column, “A Good Appetite.” The winner of multiple James Beard and IACP awards, Melissa is the host of the “Weeknight Kitchen” podcast on The Splendid Table. Melissa earned an MFA in writing from Columbia, and her work has been selected for the Best American Food Writing. She lives in Brooklyn with her husband and daughter.
   • name: Melissa Clark

imprint

Clarkson Potter

publishDate

2020-03-10T00:00:00Z

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title

Dinner in French

fullDescription

NEW YORK TIMES BESTSELLER • The beloved author of Dinner in an Instant breaks down the new French classics with 150 recipes that reflect a modern yet distinctly French sensibility.
“Melissa Clark’s contemporary eye is just what the chef ordered. Her recipes are traditional yet fresh, her writing is informative yet playful, and the whole package is achingly chic.”—Yotam Ottolenghi
NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY NPR • Delish • Library Journal

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.

reviews

1. • premium: True
   • source:
   • content:

     Starred review from January 20, 2020
     James Beard Award–winning author Clark (Dinner) reminisces about her annual summer family vacation in France and growing up in Brooklyn, and here combines her food experiences from both places to deliver a superb addition to her cookbook repertoire. Whether they are classic French staples such as Nicoise salad and scalloped potato gratin, or inspired twists on the classics such as wine-braised chicken with orange and olives or crème fraîche caramels, each recipe is a hit. Some of her other original, French-inspired creations include cornmeal and harissa soufflé; roasted eggplant with herbs and hot honey; and burrata with brown butter, lemon, and cherries. Clark also provides dozens of helpful make-ahead tips: the béarnaise sauce that is served with seared steaks, for example, can be made up to five days in advance, and the roasted vegetables for the tomato, eggplant, and zucchini tian can be made two days in advance. Equally inviting are her introductions to each recipe, which are filled with fun anecdotes (“It took a long time for me to agree to taste a snail”) and even more helpful tips (“If tarragon isn’t your favorite herb, you can use chives”). This remarkable volume will entice avid home cooks to return to it time and again.
     

2. • premium: True
   • source:
   • content:

     June 1, 2020
     

     Following Dinner: Changing the Game and Dinner in an Instant, New York Times food columnist Clark combines her expertise regarding the dinner meal with her knowledge of French cuisine. Reflecting on family travels to France when she was growing up, Clark informs readers how those trips influenced her cooking at home in Brooklyn and led to recipes such as French onion soup with grilled Gruy�re sandwiches and ratatouille sheet-pan chicken. A section on quiches, tarts, and savory pies is a standout and will draw in home cooks and bakers seeking rewarding meals, such as sweet potato and bacon quiche with parsley, using readily available ingredients. Many dishes, such as chickpea and vegetable tagine with couscous, require some prep work, but Clark writes with ease and convenience in mind, ensuring that readers never feel left behind. Treats for after dinner, such as a Meyer lemon tart, complete the varied collection. VERDICT Fans of Clark, as well as those new to her work, will appreciate how she encouragingly guides them along, and all will find a reassuring voice as they begin to replicate the tastes of France in their kitchen. A must-have.--Stephanie Sendaula, Library Journal

     Copyright 2020 Library Journal, LLC Used with permission.

popularity

941

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1. • code: en
   • name: English

subjects

1. • value: Cooking & Food
2. • value: Nonfiction

publishDateText

03/10/2020

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shortDescription

NEW YORK TIMES BESTSELLER • The beloved author of Dinner in an Instant breaks down the new French classics with 150 recipes that reflect a modern yet distinctly French sensibility.
“Melissa Clark’s contemporary eye is just what the chef ordered. Her recipes are traditional yet fresh, her writing is informative yet playful, and the whole package is achingly chic.”—Yotam Ottolenghi
NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY NPR • Delish • Library Journal

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...

sortTitle

Dinner in French My Recipes by Way of France A Cookbook

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subtitle

My Recipes by Way of France: A Cookbook

publisher

Clarkson Potter/Ten Speed

bisacCodes

1. • code: CKB034000
   • description: COOKING / Regional & Cultural / French
2. • code: CKB037000
   • description: Cooking / Methods / Gourmet
3. • code: CKB077000
   • description: Cooking / Seasonal