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French Food at Home
by
Laura Calder
When most people think of French food, they anticipate "complicated to make," "hard-to-find ingredients" or "too fancy." In "French Food at Home," Laura Calder shows that great French food doesn't have to be any of that. The French cooking of everyday life is lighthearted, accessible, and suited to modern tastes. It's about creating a meal using easy-to-find local ingredie...more
Hardcover, 240 pages
Published
February 4th 2003
by William Morrow & Company
(first published 2003)
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A few lovely recipes, as well as many delicious ones (mostly involving copious amounts of bacon and cream) that would shave 10 years off my life if eaten regularly, and a narrative manner that (not unlike her demeanor on the TV show) vascillates between haughty and strangely flip. Admittedly, I'm a little disappointed in this one overall, even if I'm not surprised by my disappointment. That being said, this is one of those cookbooks that I might still recommend to some of my friends, since quite...more
I haven't really gotten into this one much, though I've had it for a while. My initial reaction to some of the recipes is that they seem a little strange to the American palette, and there are no pictures to prove otherwise. I'll have to give this one a shot...sometime.
I lover her show and am so bummed I can't get the original episodes on DVD. This book is written exaclty as she appears on the show: stairght forward, non-fussy, and enjoyable!
This is probably my favorite cookbook and I have a lot. We've probably tried at least half the recipes and haven't found a bad one.
Laura Calder is my favorite chef! I love french food! The recipes are simple but elegant.
One of my favorite cook books - simple, elegant French cooking.
A lot of great recipes that easily fit into everyday cooking.
This book is great! She lived in France for years and learned all of these everyday recipes that are just great and simple. I've become enamoured with french cooking lately. This is cooking the way the french do it - the regular folks not the ultra-trained, white toque cheffy types.
The Bacon and Hazelnut Leeks recipe alone is worth the price of admission.
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