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A Postcard from Burgundy

 

This magnificent region of France is not just bursting with garlicky escargots, well marbled Charolais beef, robust red pinot noirs, crisp chardonnay whites, and 30 different types of fromage, it is also a rolling, rural paradise where cattle outnumber people, and quirky festivals are plentiful. Read more in Antonia Lloyd's feature, A Postcard from Burgundy.
Steak with Bordelaise Sauce

Glorious French Food

James Peterson

Coffee Réligieuses

Baking & Pastry: Mastering the Art and Craft

Culinary Institute of America

Lemon Tart

The Chefs' Knowledge: The modern culinary repertoire

Daniel Pearse

Oeufs en Gelée

French

Damien Pignolet

Burgundy-Style Snails

Paul Bocuse: Simply Delicious

Paul Bocuse

Wholemeal Leek & Goats’ Cheese Tart

Ripe Recipes

Angela Redfern

Fig, Prosciutto & Goats’ Cheese Salad

Ripe Recipes

Angela Redfern

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“Auberge” Marinated Goats’ Cheese

Lavender & Lovage: A Culinary Notebook of Memories & Recipes From Home & Abroad

Karen Burns-Booth

Grilled Vegetable Sandwich with Goat Cheese and Sun-Dried Tomatoes

Professional Cooking

Wayne Gisslen

Chilled Tomato Soup with Cucumber and Goat Cheese

How to Cook Italian

Giuliano Hazan

Plum Crumble

Le Cordon Bleu Dessert Techniques

Le Cordon Bleu

Tarte aux Mirabelles

Floyd on France

Keith Floyd

Plum Compote

Professional Baking

Wayne Gisslen

Greengage Jam

The Complete Book of Home Preserving

Mary Norwak

Fruit Liqueurs

The Cooking of Normandy

Jane Grigson

Oeufs en Meurette

The Cooking of Burgundy and the Lyonnais

Anne Willan

Gougères

The Cooking of Burgundy and the Lyonnais

Anne Willan

Côtes de Veau Dijonnaise

The Cooking of Burgundy and the Lyonnais

Anne Willan