French Country Cooking

By Michel Roux and Albert Roux

Original Publisher
Quadrille Publishing
Date of publication
2011
ISBN
1844009262

from the publisher

The Roux brothers reinterpret the classic recipes of their traditional cuisine, passed down through generations of French food lovers. Divided into 12 distinct culinary areas, they select the best regional specialities and local delicacies. Ingredients are listed in French and English. Each region is represented by a selection of its most delicious recipes, beginning with a personal appreciation of the area, its wines, cheeses and food. The recipes are followed by a list of the ingredients in French and English that are peculiar to the region, enabling the visitor to recognize and make use of them. In "French Country Cooking", two of the world's most celebrated chefs and holders of the coveted three star Michelin awards, Albert and Michel Roux, return to the roots of their culinary art with the authentic, classic cooking of regional France. Over 150 traditional recipes, from the flavoursome and sustaining dishes of Provence to the most exquisite desserts of Champagne, along with 80 photographs, celebrate the diversity of this most prestigious cuisine.

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Recommended by

Tom Cockerill

Chef

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