By Anne Willan
In The Country Cooking of France, Anne Willan documents the recipes she discovered and perfected while living abroad in France and founding her cooking school, LaVarenne. Her crystal clear instruction, coupled with some historical context, will help you bring the French countryside to your kitchen through recipes for soups, baking, pasta, pork, and more, including an entire section dedicated to escargots.
In French Brasserie Cookbook, Michelin starred chef Daniel Galmiche brings us a superb collection of 100 classic, easy to follow brasserie recipes with a modern Mediterranean twist. Try his aromatic Roast Leg of Lamb with Garlic & Lavender or the wonderful Wild Mushroom & Herb Risotto, followed by a mouth-watering Raspberry Clafoutis, Tarte Tatin with Rosemary & Toasted Almonds or Orange Souffle Pancakes.
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.
Dilling’s immersive cookbook is based on her blog, Paris Paysanne. Dilling is a champion of proper French farmers’ markets, which she describes as “a crossroads of culture, community and customs,” and this book guides readers to the very best markets in Paris. Her seasonal recipes, based on prime local and seasonal produce, are a tribute to traditional French cooking–and easily replicated in your home kitchen.
Escoffier was an acclaimed chef in his day, lauded for his sense of innovation and for the precision of his technique. He had a huge influence on classic French cuisine, making it lighter and letting the flavor of the food shine through. His motto, “Surtout, faites simple” (“Above all, keep it simple”) is every bit as relevant now as when this masterwork was published. Contemporary chefs owe a debt to Escoffier, and food lovers have much to learn from this seminal book.