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Why is the country cooking of France so compelling, and why does it exert such fascination and evoke so much respect? The answer lies in the terroir of its pays (regions), the fresh produce and specialty foods that are unique to each area and are then transformed into such traditional favorites as Soupe au Pistou and Choucroute Alsacienne.
Anne Willan is well known for her highly respected cooking school in France, La Varenne, founded thirty years ago, as well as her many bestselling cookbooks. She combines her years of experience writing about French cuisine with extensive research, hands-on experience, and a deep appreciation of the current culinary trends in France to create this classic cookbook.
More than 235 recipes range from the time-honored La Truffade with its crispy potatoes and melted cheese to the Languedoc specialty Cassoulet de Toulouse, a bean casserole of duck confit, sausage, and lamb. And it wouldn't be a French cookbook without desserts: Cr pes au Caramel et Beurre Sal (cr pes with a luscious caramel filling), Pets de Nonne (deep-fried cream puffs), and Galette Landaise (a rustic apple tart) are beyond delicious.
Sprinkled throughout are intriguing historical tidbits about individual regions and the people who make French food so irresistible. Plus, more than 275 gorgeous photos of the food markets, villages, harbors, fields, and homes make this a book as beautiful to look at as to cook from. Eggs and cheese, fish and shellfish, meats and poultry, game birds, grains and pasta, salads and vegetables, breads and desserts and so much more (including metric conversions on all the recipes) The Country Cooking of France is an authoritative and comprehensive guide to all the riches of rustic French cuisine and a must for your cookbook collection.
RRP: $59.95
| Availability: | Available at our supplier, usually ships in 10 to 14 days.
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| ISBN 13: | 9780811846462 |
| ISBN 10: | 0811846466 |
| Binding: | Hardcover |
| Dimensions: | 286 x 246mm |
| Released: | 01/12/2007 |
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