Almost all of Calder's recipes are barely a page long, and that's only because of those frank and funny introductions. Her recipes for dishes such as Camembert Salmon, Scallops in Velvet, and The Lemon Tart of My Dreams, are simple, approachable, and manageable. The ingredients are easy to find, and she's always suggesting options. Calder's is a sunny and welcome addition to the list of French cookbooks already out there, and happily, chefs of any skill level will enjoy her company in the kitchen. --Leora Y Bloom, Amazon.com

The head notes are witty and engaging, making you want to cook this dish or that one. And she has clearly grasped the importance of the little things that the French value, as her page on salad shows.

While many other cuisines are more fashionable at the moment, this book shows that French cooking can be modern, delicious and most importantly, imminently do-able. Get this book, you'll enjoy it for its recipes and more rarely in the culinary literary world, its writing.