The Country Cooking of France
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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30 minutes adjust the seasoning apples bacon baking sheet beans beurre manié black pepper boil bouquet garni bowl bread broth brown cake Calvados caramel casserole cheese chicken chill chopped fresh parsley cloves Cognac confit cooking cool cover crème fraîche croûtes Discard dough draining spoon duck egg yolks fish flavor foie gras France French frying pan g butter g flour g sugar g total garlic garlic cloves gruyère cheese Heat the oven heavy cream herbs lardons leaves lightly liquid low heat meat medium heat Melt milk mixture mold mushrooms olive oil onions parsley pastry pâte peel pieces pork potatoes purée recipe red wine refrigerator reheat salad salt and pepper sauce saucepan sausages sauté pan serves shallots simmer soup sprinkle stew stirring stove top tablespoons tablespoons chopped fresh tablespoons/45 tart Taste and adjust tender terrine tomatoes truffles veal vinaigrette warm whisk white wine