Ripailles: Traditional French Cuisine

Chef Stéphane Reynaud, a butcher’s grandson, is a devotee of all things meaty (particularly porky). This book celebrates traditional French food and ingredients in all their gutsy glory, from charcuterie and terrines to roast meats and poultry – and, of course, satisfying desserts. Multi-course Sunday family feasts, of the sort the chef remembers from his childhood, are what this book is all about. Recipes such as Chicken Galantine and Cuttlefish in Ink require a certain skill level but for lovers of French cuisine, this is the book to cook from when gathering friends around a celebratory table.