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Recommended by

Bill Buford

Author

Partly because of its sheer joy of invention (Richard loves the orthodoxy of the French kitchen because it provokes him to do something unorthodox, and there is nothing in this book that isn't wholly and gleefully original), and partly, for my purposes, because it serves to stand in place of a number of inventive French cookbooks, especially those written by Michel Guerard in the 1970s, which are either not translated or (worse) ruinously translated and cluelessly published.

Béatrice Peltre

Food writer, stylist, and photographer

Diane Morgan

Cooking teacher and cookbook author