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Recommended by

Barbara Sweeney

Food writer

Read it for the dissertation on cassoulet alone and you have your money’s worth. As for recipes, the onion soup (onion, bread, cream and stick) is memorable. The pages seem to smell of thyme and garlic and pork and sunshine. Love it.

Josceline Dimbleby

Food writer

I can’t leave out Elizabeth David of course and as soon as I was a more confident cook I discovered her French Country Cooking. It makes you feel you really are in France.