May 14, 2020

Virtual Cooking Class With Melissa Clark


Zoom Webinar

The French-American Foundation hosted a Zoom webinar on Thursday, May 14 at 6:00pm ET with renowned writer & cookbook author Melissa Clark for a virtual cooking class and discussion. The webinar was free and open to the public.

Click here for the list of ingredients.

Watch a recording of the webinar below:

Our event aligns with the March release of Melissa Clark’s new cookbook, Dinner in French. Below is an excerpt from her book:

“I can’t really speak French, but I cook in French. For years, I studied conjugations and the passé simple, practiced pronouncing yaourt and grenouille, but try as I might I just couldn’t seem to master it beyond the essentials like “deux pains au chocolat, s’il vous plaît.” In the kitchen, however, I am fluent. The fistfuls of garlic and thyme, the pebbly feel of gray sel marin de Guérande between my fingers, and the lushness of an emulsifying sauce are now so ingrained, I can cook in French without thinking. The ethereal creaminess of a soufflé, the anchovy funk of a pissaladière and the caramelized depth of boeuf Bourguignon are as deeply part of me as the bagels and lox we ate in Brooklyn every Sunday.” How I Came to Cook in French, The NYTimes

Melissa Clark: Food writer and cookbook author Melissa Clark is staff reporter for the New York Times Food section, where she writes the popular column “A Good Appetite” and appears in a weekly cooking video series. Melissa has written thirty-eight cookbooks, including her latest, Dinner in French. Other books include collaborations with some of New York City’s most celebrated chefs, including Daniel Boulud (Braise), David Bouley (East of Paris), Andrew Feinberg (Franny’s), Claudia Fleming (The Last Course), Bruce and Eric Bromberg (Blue Ribbon Cookbook), and former White House pastry chef Bill Yosses (The Perfect Finish).

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