Romance, romance, and
some more romance! Everything is so pretty in this book!
From the spring vegetable tumble, accordion potatoes and
strawberry “savarin”, to the cut crystal, ceramics and toile table
top, this book embodies Laura Calder’s classic French taste
This is not to be mistaken for a French cooking
manual however. The operative word here is pleasure.
“I believe we should borrow from French cooking only as much as
we want, and not feel pressure to take on more than makes sense for
where we live and the way we live,” writes Ms. Calder, instructing
us to live French and not simply make French, by “putting pleasure
In her minimal writing style, Laura Calder offers
us over 150 French-based, pleasure-infused
recipes, grouped into courses: Hors d’Oeuvres
(which includes a selection of [my favourite!] open-faced
sandwiches known as Tartines), First Course, Main Course, Side
Dishes and Desserts.
But as loose as this book’s French cuisine may be,
the ingredients certainly wave blue, white and red. Mushrooms,
chicken, lentils, provencale veggies and not an insignificant
amount of butter and cream, Ms. Calder reminds us that you can’t do
pleasure without the stuff of pleasure, even if in moderation.
Thank you, Laura Calder, for preserving a vision of all things good
and French, as we would like it to be: idyllic and 35%.
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A special thanks to The Cookbook Store in Toronto for making this
Book Posts are featured Tuesdays.