French Food at Home (Hardcover)

by Laura Calder (Author)

Editorial Reviews

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 relate to her description of Mushroom Toasts: "It's a starter when other 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 recognize 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 earth sounded so vile."

Almost all of Calder's recipes are barely a page long, and that's only because of those frank and funny 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 easy to find, and she's always 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 enjoy her company in the kitchen. --Leora Y. Bloom

From Publishers Weekly
Proving that French cooking can be liberating and accessible, the Paris-based correspondent for Vogue Entertaining and Travel presents more than 100 recipes she developed. Some are inspired by the work of French restaurateurs, and most are easy to prepare. To accompany aperitifs, Calder suggests Frenchified Popcorn flavored with garlic, herbes de Provence and celery salt, or Hot Mussels, which start out like Moules Mariniere and end up being quickly broiled on the half-shell with a dollop of butter, garlic and parsley. Pea Green Soup is nothing more than cooked frozen peas, cream, salt and pepper. An easy dinner is Bacon Cod, fillets topped with lemon slices, bay leaves and thyme sprigs and wrapped with pieces of bacon before being slipped into the oven. Tarragon Chicken is a simplified version of a dish often gussied up by others. On the other hand, Filo Fish in Red Wine Sauce requires a bit of dexterity, and Holiday Hen glorifies a boned guinea hen (Calder supplies deboning instructions). A few of the recipes are off-the-wall, such as Hay Ham, a smoked ham actually simmered in pot with two large wads of fresh hay. Desserts are relatively easy, such as Flambeed Bananas or Parmesan and Pink Pepper Strawberries, fresh berries wedded to those unusual tastes. Highly engaging headnotes explain each recipe and offer alternative techniques or ingredients.Forecast: This is not a book for those looking to perfect their Gallic expertise, but it will appeal to cooks with a yen to master uncomplicated dishes with a certain French flair. Many of the savory meals are served up with a quite effortless sauce of reduced juices fortified with a dab of butter.
Copyright 2002 Reed Business Information, Inc.

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Product Details

• Hardcover: 240 pages
• Publisher: William Morrow Cookbooks (February 4, 2003)
• Language: English
• ISBN-10: 0060087714
• ISBN-13: 978-0060087715
• Product Dimensions: 9 x 7.3 x 0.9 inches
• Shipping Weight: 1.4 pounds
• Average Customer Review: 4.4 out of 5 stars See all reviews (17 customer reviews)
• Amazon.com Sales Rank: #618,294 in Books (See Bestsellers in Books)

Customer Reviews

Most Helpful Customer Reviews

14 of 14 people found the following review helpful:

5.0 out of 5 stars Excellent read and recipes!, February 15, 2003

By A Customer

This is a fantastic book both to read as well for its recipes and cooking advice. Laura Calder obviously enjoys feeding her friends good, simple and delicious food without any fuss - not difficult, ornate French dishes that may keep you in the kitchen all day . Her recipes are at the same time simple to understand, easy to execute and simply delicious. I have used her recipes to put together several dinner parties for my friends, and I didnt spend the day or the evening in the kitchen. Her writing is both warm an funny - an excellent read in itself! Highly recommended!

11 of 11 people found the following review helpful:

5.0 out of 5 stars Real(istic) French Food, June 23, 2005

By	Charles Gibbs "Charles Gibbs, MD" (Memphis, TN USA) - See all my reviews (REAL NAME)

What a gift for those of us with neither the time nor the patience for classical French technique! From the "helpful hints" to the wry comments, this book makes French cooking a lot of fun, not just accessible. I have yet to make anything that disappointed even my finicky five-year old. And with the increasing emphasis on fresh, seasonal fare, this book has been a great source of ideas for things to do with (even more) tomatoes, corn, peaches, etc., etc. No matter your skills, or lack thereof, in the kitchen, you will find yourself reaching for this book again and again.

9 of 9 people found the following review helpful:

5.0 out of 5 stars A Refreshing Take On Cooking French, June 8, 2005

By	szan18 (California) - See all my reviews

What I wouldn't give to be invited to Laura Calder's house for a meal. If she is delightful in person as she is in print, I would be in for a real treat. French Food At Home has turned me into a fan of French cooking -- at least the way Laura does it. Who ever would have thought that these simple recipes could yield such succulent results?! You know a meal is good when you can't help but smile from its deliciousness in mid bite. But this is French Food At Home throughout. I've made the Pineapple Tuilles, Summer Lentil Salad, Thyme Licks, Leek Tart, Spiced Almonds, Coffee Chop and all were hits. And remember not to skimp on the ingredients as this is key. Buy the freshest that you possibly can, follow Ms. Calder's witty and interesting recipes and enjoy the deliciousness and compliments that are sure to follow. Bon Appetit!