In Cooking At Home On Rue Tatin award-winning cookbook author and professional chef Susan Herrmann Loomis takes cooks and readers on a friendly and delicious tour of French home cooking, from the refined to the rustic. In this collection of Susan's favorites, readers and cooks will learn the tricks and tips of entertaining like the French, get clear instruction on the basics of French cooking, and be introduced to the new and exciting array of multicultural cuisines that are rapidly entering the realm of classic French. You will meet Susan's inspirations, from neighbors in her small town to starred chefs, as they share their own home recipes, which have become standard fare on Susan's own table. Susan invites the busy home cook to relax, unwind, and enjoy the tastes, textures, and aromas of simple yet often sophisticated French fare. The book is filled with contemporary recipes, such as Tuna with Ginger Yogurt Sauce and Cilantro Coulis, Spiced Fish Fillet in Parchment Paper, Skate with Potato Puree; classics, such as Soupe au Pistou, Coq au Vin, Pot-au-Feu, and Quiche Lorraine; and cross-cultural dishes, such as Chorba (Algerian Ramadan soup), Chicken Soup with Tamarind, and Lamb and Dried Plum Tagine with Toasted Almonds. What sets apart all of these recipes, from the contemporary to the classic, is Susan's clear presentation, which makes them so easily accessible. Susan's food, along with her warm hospitality, puts people at ease and makes them feel as if they are honored guests or members of Susan's own family. “When it comes to recipes, Ms. Loomis delivers.” - Wall Street Journal “Where many American writers merely love France, Susan Loomis knows it: its smells and people and manners.” - Adam Gopnick, author of Paris to the Moon In Cooking At Home On Rue Tatin award-winning cookbook author and professional chef Susan Herrmann Loomis takes cooks and readers on a friendly and delicious tour of French home cooking, from the refined to the rustic. In this collection of Susan's favorites, readers and cooks will learn the tricks and tips of entertaining like the French, get clear instruction on the basics of French cooking, and be introduced to the new and exciting array of multicultural cuisines that are rapidly entering the realm of classic French. You will meet Susan's inspirations, from neighbors in her small town to starred chefs, as they share their own home recipes, which have become standard fare on Susan's own table. Susan invites the busy home cook to relax, unwind, and enjoy the tastes, textures, and aromas of simple yet often sophisticated French fare. The book is filled with contemporary recipes, such as Tuna with Ginger Yogurt Sauce and Cilantro Coulis, Spiced Fish Fillet in Parchment Paper, Skate with Potato Puree; classics, such as Soupe au Pistou, Coq au Vin, Pot-au-Feu, and Quiche Lorraine; and cross-cultural dishes, such as Chorba (Algerian Ramadan soup), Chicken Soup with Tamarind, and Lamb and Dried Plum Tagine with Toasted Almonds. What sets apart all of these recipes, from the contemporary to the classic, is Susan's clear presentation, which makes them so easily accessible. Susan's food, along with her warm hospitality, puts people at ease and makes them feel as if they are honored guests or members of Susan's own family. Susan Herrmann Loomis is the author of eight books, including six cookbooks. She is a regular contributor to Bon Appétit , Cooking Light , Food & Wine , and the New York Times . She owns and operates On Rue Tatin, a cooking school in Normandy, France. Cooking at Home on Rue Tatin By Loomis, Susan Herrmann Morrow Cookbooks ISBN: 0060758171 Tomato Salad with Mozzarella and Pistachios Trust a Frenchman to take the inspired Italian combination of tomatoes and mozzarella and make it divine. Claude Colliot, chef and owner of the restaurant Claude Colliot/Bambouche in Paris, stacks slices of tomato with slices of buffalo milk mozzarella, then drizzles it with that elegant deep-green elixir, pistachio oil. The Coeur de Boeuf (beef heart) tomato Claude uses has extremely tender and flavorful flesh, a quality that drives farmers crazy because it makes the tomatoes extremely fragile. They must be picked very ripe to have flavor, but when they are that ripe, they are almost impossible to transport because they blemish if you even look at them for a moment too long. Because of this, very few actually get to market. 4 to 6 servings Ingredients 2 very large (about 9 ounces; 270 g each) ripe tomatoes, cored, and cut into thick slices 8 ounces (250 g) fresh mozzarella, cut into 8 equal slices 1/4 cup (25 g) salted pistachios, dark skins rubbed off and coarsely chopped 3 tablespoons (45 ml) pistachio oil or extra virgin olive oil Fleur de sel Sprig of fresh basil Instructions Arrange the tomato and mozzarella slices alternately on a serving platter. (If there aren't enough slices of mozzarella to alternate with all the slices of tomato, work it out so the s