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Country Cooking of France
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By Cheri Sicard
Posted December 3rd, 2008
Review: Renowned for her cooking school in France Anne Willan combines years of hands-on experience with extensive research to create the definitive work on rural French cooking.   The book is an encyclopedic love letter (dare I say love epic) to the heart and soul of French cuisine.

Willan lovingly explores the ingredients and flavors of rural France from the culinary, historic and cultural contexts.  The book is so beautifully produced, it would be equally at home on a coffee table as it would be in the kitchen.  Filled with breathtaking full color photos of both the food and the countryside, paired with Willans compelling narratives, this is a book even non-cooking foodies can appreciate.

That said, this is primarily a cookbook.  It's pages will give you the ability to transport yourself and your dinner guests from anywhere in the world to France, via the sensual pleasures of the table.  More than 250 authentic recipes represent the best that French country cooking has to offer, from regions throughout the country.

Chapters Include: Soups, the Staff of Life; The French Touch - Frogs and Snails; Indispensable Eggs and Cheese; Fish and Shellfish - a Great Catch; The French Touch - Favorite Fish Stews; Prime Poultry; The Best of Beef, and and Veal; The French Touch -- Innards and Extremities; Pig Perfect - Pork and Charcuterie; Great Game and Game Birds; The French Touch - Rustic Sauces; Potatoes, Pasta, and Legumes -- Good Things on the Side; Vegetables -- A Colorful Crop; The French Touch - Savory Vegetable Tarts; Breads and Cakes -- The Country Baker; Desserts and Ices - A Sweet Finish; From the Orchard - Fruit Tarts, Desserts, preserves, and Liqueurs.

Sample Recipes
See the related recipes section below for sample French Country cooking recipes from this book.



 

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