Dinner in French. My recipes inspired by France

Just as Julia Child introduced America to French cuisine in the twentieth century, Melissa Clark offers to find out what French cuisine of the twenty -first century is. She fell in love with France and French cuisine in childhood, spending holidays with her parents every year in this country, where all together they enthusiastically studied her culinary traditions. And further, as her own culinary personality blossomed, its understanding of why French cuisine is so beloved all over the world grew.
Melissa acts boldly, updating the classic French culinary techniques and dishes in accordance with new realities, with how we cook, choose products and eat today. Among the recipes presented in the book you will find such a "renewed classics" as the cheese BRA, baked in the dough of the Philo with honey and anchovies, the Nisuaz salad, fish soup with mollusks and Rui sauce, cosmia, goat cheese and stage, pussyer, pussymire, pussymire Trout Mener with thyme and cedar nuts, chicken baked with a rattling, mousse of chicken liver with bourbon, cashier with lamb, potatoes in duck fat, buckwheat tart taten, raspberry-lavender clathi and many other appetizing dishes.
Written from the heart, with great love for French cuisine, Melissa Clark"s book will become your faithful guide to its intricacies and features, allowing you to expand your culinary repertoire and cook the same way the author of this wonderful publication does, creatively and with inspiration