New York Times Star Food Writer Melissa Clark Breaks Down The New French Classics With Recipes That Reflect A Modern Yet Distinctly French SensibilityJust 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 AmericansNow, 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 Souffl , 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
Melissa Clark is an American food writer and cookbook author Since 2007, she has been a food columnist for The New York Times She has written than 40 cookbooks and in 2018 won a James Beard Award.
- 336 pages
- Dinner in French
- Melissa Clark
- 04 June 2018 Melissa Clark