Burgundy cooking is as famous and as superb and Burgundy wine. Thanks to many streams and lakes full of fish, plus diversified agriculture that provides fresh fruits and vegetables of all kinds, it is also unusually varied. Lyon, to the south, is generally acknowledged to be the world centre of fine food. Drawing from all the culinary elements of the region, this book presents a book of inspiration for either the beginner or the experienced cook.

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Recommended by

Cynthia D. Bertelsen

Writer and food historian

One of the best French cookbooks I own, Johnston’s paean to Burgundy is just what soothes the soul on cold winter nights.

Gary Allen

Food writer and historian