Is there anything fresh to say about French home cooking? New York Times food writer Melissa Clark proves that the answer is yes.
In her childhood, Clark’s family vacationed frequently in France, house-swapping to stretch their budget. They shopped in French markets and cooked in French kitchens. That immersion worked better for some things than for others. As she says, “I can’t really speak French, but I cook in French.” The 175 recipes here offer a lovely mix of classic dishes and inspired, thoughtful adaptations that feel like they belong in a French home kitchen.
If you’re feeling the call of tradition, opt for brandade, a salade Niçoise, or a tarte flambée. If you want to try something new but still French in spirit, you can turn to a cornmeal and harissa soufflê, a sweet pepper and cheddar clafouti, or a poule a pot pie that just makes so much sense. And to finish off, how about a yogurt cakes with cherries and cardamom or a blackberry frangipane tart?
Hardcover. Color photographs throughout.