The Country Cooking of France

Front Cover
Chronicle Books, Mar 23, 2012 - Cooking - 392 pages
Renowned for her cooking school in France and her many best-selling cookbooks, Anne Willan combines years of hands-on experience with extensive research to create a brand new classic. More than 250 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 the desserts! Crêpes au Caramel et Beurre Sal (crêpes with a luscious caramel filling) and Galette Landaise (a rustic apple tart) are magnifique. Sprinkled with intriguing historical tidbits and filled with more than 270 enchanting photos of food markets, villages, harbors, fields, and country kitchens, this cookbook is an irresistible celebration of French culinary culture.
 

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Contents

introduction chapter
10
FISH SHELLFISHA GREAT CATCH chapter 15
65
FAVORITE FISH STEWS chapter 16
99
INNARDS EXTREMITIES
161
tableofequivalents
392
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About the author (2012)

Anne Willan is an award-winning cooking teacher, food writer, and the author of more than 30 cookbooks. She operates La Varenne, her esteemed cooking school, at Chateau du Fey in Burgundy, France.

France Ruffenach is a San Francisco-based photographer, whose work also includes Tartine.

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