Dinner in French: My Recipes by Way of France

James Beard Award–winning author Clark (Dinner) reminisces about her annual summer family vacation in France and growing up in Brooklyn, and here combines her food experiences from both places to deliver a superb addition to her cookbook repertoire. Whether they are classic French staples such as Nicoise salad and scalloped potato gratin, or inspired twists on the classics such as wine-braised chicken with orange and olives or crème fraîche caramels, each recipe is a hit. Some of her other original, French-inspired creations include cornmeal and harissa soufflé; roasted eggplant with herbs and hot honey; and burrata with brown butter, lemon, and cherries. Clark also provides dozens of helpful make-ahead tips: the béarnaise sauce that is served with seared steaks, for example, can be made up to five days in advance, and the roasted vegetables for the tomato, eggplant, and zucchini tian can be made two days in advance. Equally inviting are her introductions to each recipe, which are filled with fun anecdotes (“It took a long time for me to agree to taste a snail”) and even more helpful tips (“If tarragon isn’t your favorite herb, you can use chives”). This remarkable volume will entice avid home cooks to return to it time and again. (Mar.)