From: French Countryside Cooking

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Get Familar with French Food

Food trends come and food trends go, but the allure of classic French cooking remains. Its enduring appeal is down to its variety and regional differences, as well as the focus on quality ingredients – and the importance of taking pleasure in good cooking. This collection includes titles from two leading French chefs, and some of the best bistro and home-style dishes around. Bon appétit!

French Countryside Cooking

French Countryside Cooking

By Daniel Galmiche

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.

One Knife, One Pot, One Dish

One Knife, One Pot, One Dish

By Stéphane Reynaud

“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.

The Cooking of South West France

The Cooking of South West France

By Paula Wolfert

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.

The French Kitchen

The French Kitchen

By Joanne Harris and Fran Warde

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.

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Author spotlight

Daniel Galmiche

Daniel Galmiche

Chef Galmiche was born in the Franche-Comté region of eastern France and now makes his home in the Chiltern Hills of England. Galmiche has earned or retained Michelin stars at four separate UK restaurants, including The Vineyard Hotel in Newbury, and is known for linking French culinary tradition with simplicity and accessibility. His most recent book, 'French Countryside Cooking,' is an updated edition of his classic 'Revolutionary French Cooking,' with 20 new recipes.

Annie Gray

Annie Gray

Dr Annie Gray is a food historian, broadcaster, and consultant, as well as an honorary research associate at the University of York. She also has written several books on the theme of food in history, most recently 'How to Cook The Victorian Way with Mrs Crocombe,' with more books in the pipeline. Annie firmly believes that, “the recipes and techniques of the past are as exciting and relevant now as they have ever been.”

Jason Licker

Jason Licker

Brought up on Long Island, the young Jason Licker caught the pastry bug in his mother’s home kitchen, long before he forged a career as a pastry chef working in top kitchens in Hong Kong, Macau, and Shanghai. Licker’s specialty is fusing Asian flavors and classic French techniques. His self-published book ‘Lickerland: Asian-Accented Desserts’ was nominated for a James Beard Award.

Features & Stories

Spring on a plate

Spring on a plate

Chefs, food lovers, gardeners, foragers – the whole food-loving world looks forward with hungry anticipation to the arrival of spring. When the season finally arrives, it’s party time for the plate, and the palate.