French Regional Cooking

By Anne Willan

Original Publisher
William Morrow & Company
Date of publication
1981
ISBN
0688036708

says

Anne Willan offers a culinary geography of France in French Regional Cooking. Organized by region, over 300 recipes will guide you in creating the traditional dishes of the area. Willan includes picturesque and historic accounts of the twelve regions—including Brittany, Normandy, Champagne, and Languedoc—that will put the mouthwatering dishes beautifully into context.

Recommended by

Diana Henry

Award-winning food writer and author. Columnist at The Sunday Telegraph

The best book on the regional cooking of France. These are the dishes that made me fall in love with France and with cooking in general. I’ve been cooking out of this book for over thirty years. Learned, huge in scope, it’s now out of print and I wouldn’t lend my copy to anyone.

Andrew Blake

Owner and chef, Blakes Feast

Debbie Major

Food writer and food stylist

Paul Kahan

Executive Chef and Partner

Brandon Jew

Chef/owner, Mister Jiu; San Francisco, CA

Naomi Knill

Food writer

Cynthia Nims

Food Writer and Culinary Consultant

Justin Gellatly

Co founder and Master Baker at Bread Ahead

Loading