The recipes in this newly published book by French-born chef Daniel Galmiche are inspired by his walks in the Chiltern Hills, and by his memories of the forests, orchards, fields, and pastures of his native France. Classic French cooking made ultra-accessible, with a focus on simplicity and the abundance of nature.

“Twenty minutes in the kitchen, an easy pantry of ingredients; a board, a knife, a dish…” These, according to chef Stéphane Reynaud, are all you need to cook good, honest French-style food. Written for his friends who aren’t natural-born kitchen-dwellers, the recipes are for everyday cooking but are anything but mundane.

Sample the bounty of southwestern France through Paula Wolfert’s classic book full of truffles, duck, nuts, cheese, and pork. To master the region’s signature dishes like confit and cassoulet, it helps to have a volume that culminates five years of research from the country’s greatest chefs.

This book is the result of a collaboration between novelist Joanne Harris and food writer Fran Warde. Harris’s ‘culinary trilogy’ novels are famed for the delight they take in French gastronomy. The author’s love of food stems from her French grandmother, and this book brings to life many of her gran’s handed-down recipes, which readers can easily replicate in their home kitchens. The followup title, The French Market, is also now available on ckbk.