Dinner in French: My Recipes by Way of France

Following Dinner: Changing the Game and Dinner in an Instant, New York Times food columnist Clark combines her expertise regarding the dinner meal with her knowledge of French cuisine. Reflecting on family travels to France when she was growing up, Clark informs readers how those trips influenced her cooking at home in Brooklyn and led to recipes such as French onion soup with grilled Gruyère sandwiches and ratatouille sheet-pan chicken. A section on quiches, tarts, and savory pies is a standout and will draw in home cooks and bakers seeking rewarding meals, such as sweet potato and bacon quiche with parsley, using readily available ingredients. Many dishes, such as chickpea and vegetable tagine with couscous, require some prep work, but Clark writes with ease and convenience in mind, ensuring that readers never feel left behind. Treats for after dinner, such as a Meyer lemon tart, complete the varied collection.