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.
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.
Not for a beginner cook, but still one of the best cookery books for French food.
Director Bibendum Wine
Still the most exciting book on French Food.
Chef and food enthusiast
Classic cooking of my growing-up period.
Writer, trainer, former chef and restaurateur
For the spinach recipe, if nothing else.
CEO & co-founder, Food52
Critic and Author
Professional Food Lover
Author and writer