French Country Cooking

By Michel Roux and Albert Roux

Original Publisher
Quadrille Publishing
Date of publication

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Recommended by

Tom Cockerill


A culinary dissection of the French provinces’ regional specialities and a loving masterclass on traditional French cookery. Even though it was published back in 1989, the photography still holds up – a beautiful book.

Rita Erlich

Food writer

Best of regional French food, with precise recipes.

Reem Kassis

Cookbook author