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French Food at Home Kindle Edition
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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 --This text refers to an out of print or unavailable edition of this title.
From Publishers Weekly
Copyright 2002 Reed Business Information, Inc. --This text refers to an out of print or unavailable edition of this title.
- ASIN : B003P2WBMK
- Publisher : HarperCollins e-books; Reprint edition (September 14, 2010)
- Publication date : September 14, 2010
- Language : English
- File size : 491 KB
- Text-to-Speech : Enabled
- Screen Reader : Supported
- Enhanced typesetting : Enabled
- X-Ray : Not Enabled
- Word Wise : Enabled
- Print length : 242 pages
- Lending : Not Enabled
- Best Sellers Rank: #334,085 in Kindle Store (See Top 100 in Kindle Store)
- Customer Reviews:
Top reviews from the United States
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Oh - and the recipes are marvelous - and can easily be prepared from those of us who aren't nearly French but love the delight of well prepared whole foods.
One suggestion for reprints is for the publisher to print full recipes on facing pages rather than the occasional opposite sides of the page. A small inconvenience for a few of the recipes, but not at all a deterrent from enjoying.
I have yet to make any of the recipes, having only received the book this week, but I look forward to doing so. Ms. Calder makes cooking French seem attainable and I appreciate her efforts to make it so.
I can't absorb all of the wonderful recipes and marvelous asides Laura Calder puts forth in one sitting. Instead, I keep it in my breakfast room, where I savor (no pun intended) a bit each morning & select a recipe to try that day.
As in her Cooking Network show, Ms. Calder glides seemingly effortlessly through the various recipes, each studded with twists to make them her own invention. Nothing too complicated; just enough to make them stand out on your table.
Other than those minor problems, everything in this book is doable and I will certainly be trying more!