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, breads and cakes, pasta, pork, and much more, including an entire section dedicated to escargots.
Renowned for her cooking school in France and her many best-selling cookbooks, Anne Willan combines years of hands-on experience with extensive research to create a brand new classic. More than 250 recipes range from the time-honored La Truffade, with its crispy potatoes and melted cheese, to the Languedoc specialty Cassoulet de Toulouse, a bean casserole of duck confit, sausage, and lamb. And the desserts! Crêpes au Caramel et Beurre Sal (crêpes with a luscious caramel filling) and Galette Landaise (a rustic apple tart) are magnifique. Sprinkled with intriguing historical tidbits and filled with more than 270 enchanting photos of food markets, villages, harbors, fields, and country kitchens, this cookbook is an irresistible celebration of French culinary culture.
Food writer and editor
This book is crammed with recipes for the classic French home cooking I love. For many years, Anne Willan ran the famous La Varenne cookery school at the Chateau du Fey, so you are in immaculately safe and assured hands
Writer, recipe developer and cookbook author