Unlock the Secrets of French Cuisine: My Recipes from France Cookbook

doglover: I was not looking for a Julia Child-style French haute cuisine cookbook and so, Dinner in French by Melissa Clark, was a good choice. I lean more towards Provencal and other more rustic French fare. I also expected some non-French influences like Vietnamese and Moroccan, since these came from former French colonies. American chef Patricia Wells, who has lived in France for many years, also incorporates these influences into her French cookbooks as well. My problem with this cookbook, while it has quite a few recipes I want to try, is that the recipes are so AMERICANIZED. I'm glad Clark adjusts some of the hard to find French ingredients with those that are more readily available in America, but too many of the recipes are barely French.

United States on Aug 12, 2023

T. Lapointe: This is my go to book. Everything we’ve tried is excellent. Highly recommend.

Canada on Jul 28, 2023

LNM: I gifted this cookbook to a relative that is a pretty good chef in his home kitchen. He was pleasantly surprised as the Dinner In French was a title that was on his list of books to add to his cooking library. Can't wait to see what he makes first.

United States on Jul 16, 2023

Curious Epicure: I bought this book after going to no less than three parties/dinners where an asparagus and goat cheese tart was the most talked about dish on the table. Every single time, the host or hostess cited Melissa Clark as the source of the recipe. It's not only delicious, but easy! And it turns out that the rest of the book largely follows suit.

Sure, there are always going to be those who turn up their noses at frozen puff pastry (sacre bleu!), and a soufflé of cornmeal and harissa (ooh la la!) and the fact that Clark is not French (mon dieu!) even though she has spent more time there than most, but to do that is to miss some really wonderful food.

Yes, there are some bona fide French classics - "Classic Brandade" being an incredibly delicious one, and the Pissaladiere, a yummy tart-type thing with anchovies, onions and Niçoise olives (I made it with the alt puff pastry and it was great) for another - but where this book shines is that it takes French recipes to new, and often easier, heights. After all, the book is subtitled "My Recipes by Way of France" for a reason.

I have also made:
Croques Monsieur Casserole for a pot-luck brunch and it was demolished in...

United States on Jun 22, 2023

Thom: These easy to follow recipes, right down to fix ahead tricks,are so helpful. Wow your guests, or that special person in your life. Tres bien!

United States on May 31, 2023

Pamela Landry: Make the front cover recipe

Canada on Mar 07, 2021

Erika Y: Gave this as a gift, has so many amazing recipes! Might buy one for myself! Only complaint would be that the bottom of the spine was a bit warped (probably due to shipping) when it arrived. Otherwise it arrived on time.

Canada on Feb 17, 2021

Liza Debevec: What a lovely cook book, fully of great recipes, simple enough for an intermediary cook, nice ingredients, helpful instructions all very clear. I have cooked several recipes so far and hope to do many more

United Kingdom on Jan 19, 2021

ES: I absolutely love this book. I have now tried around 10-15 of the recipes and they have all been great. I love that for each recipe there is a bit explaining which bits you can make beforehand which is great for when you are entertaining. I couldn’t recommend it more highly.

United Kingdom on Aug 18, 2020

Mary C.: With this magnificent cookbook, esteemed New York Times food writer and cookbook author Melissa Clark carries on the storied traditions of Julia Child, Patricia Wells, and Dorie Greenspan, all of whom came to love to live and cook in France and, back in America, became (and, for Patricia and Dorie, still are) icons of “French dinners” in America. I love the book!

In her childhood, Ms. Clark and her family spent a month every summer in France, creating her lifelong love of French food and of France. The book is beautifully photographed, and almost every recipe has a rustic color photo. The headnotes are inviting and tell us how a dish is traditionally served in France, suggestions for serving the author’s version, some family recollections, or perhaps also valuable tips and techniques.

Every recipe has a much-appreciated “Thinking Ahead” paragraph. The author is a working Mom: she tells us what we can make ahead and exactly how to do it. For example, “Twice-Baked Cheese Soufflés:” make them the day before and bake for brunch “even when you’re not fully caffeinated.” Most of the recipes are straightforward and could work for a weeknight supper. If...

United States on Mar 11, 2020