top 1000French Country Cooking

French Country Cooking

by Michel Roux and Albert Roux

from the publisher

The Roux brothers reinterpret the classic recipes of their traditional cuisine, passed down through generations of French food lovers. Divided into 12 distinct culinary areas, they select the best regional specialities and local delicacies. Ingredients are listed in French and English. Each region is represented by a selection of its most delicious recipes, beginning with a personal appreciation of the area, its wines, cheeses and food. The recipes are followed by a list of the ingredients in French and English that are peculiar to the region, enabling the visitor to recognize and make use of them. In "French Country Cooking", two of the world's most celebrated chefs and holders of the coveted three star Michelin awards, Albert and Michel Roux, return to the roots of their culinary art with the authentic, classic cooking of regional France. Over 150 traditional recipes, from the flavoursome and sustaining dishes of Provence to the most exquisite desserts of Champagne, along with 80 photographs, celebrate the diversity of this most prestigious cuisine.

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Original Publisher
Quadrille
Date of publication
2011
ISBN
1844009262

Recommended by

Barbara Sweeney

Food writer

Read it for the dissertation on cassoulet alone and you have your money’s worth. As for recipes, the onion soup (onion, bread, cream and stick) is memorable. The pages seem to smell of thyme and garlic and pork and sunshine. Love it.

Tom Cockerill

Chef

A culinary dissection of the French provinces’ regional specialities and a loving masterclass on traditional French cookery. Even though it was published back in 1989, the photography still holds up – a beautiful book.

Josceline Dimbleby

Food writer

I can’t leave out Elizabeth David of course and as soon as I was a more confident cook I discovered her French Country Cooking. It makes you feel you really are in France.

Beverly LeBlanc

Author

Not for a beginner cook, but still one of the best cookery books for French food.

Rita Erlich

Food writer

Best of regional French food, with precise recipes.

Willie Lebus

Director Bibendum Wine

Still the most exciting book on French Food.

Cath Kerry

Writer, trainer, former chef and restaurateur

For the spinach recipe, if nothing else.

Shirley Spear

Chef and food enthusiast

Classic cooking of my growing-up period.

Cristine MacKie

Author

Kevin Gould

Professional Food Lover

Charles Campion

Critic and Author

Lindsey Bareham

Author and writer

Daniel Boulud

Chef

Amanda Hesser

CEO & co-founder, Food52

Reem Kassis

Cookbook author