The Country Cooking of France

The Country Cooking of France

Book - 2007
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Renowned for her cooking school in France and her many best-selling cookbooks, Anne Willan combines years of hands-on experience with extensive research to create a brand new classic. More than 250 recipes range from the time-honored La Truffade, with its crispy potatoes and melted cheese, to the Languedoc specialty Cassoulet de Toulouse, a bean casserole of duck confit, sausage, and lamb. And the desserts! Crpes au Caramel et Beurre Sal (crpes with a luscious caramel filling) and Galette Landaise (a rustic apple tart) are magnifique. Sprinkled with intriguing historical tidbits and filled with more than 270 enchanting photos of food markets, villages, harbors, fields, and country kitchens, this cookbook is an irresistible celebration of French culinary culture.
Publisher: San Francisco : Chronicle Books, c2007
ISBN: 9780811846462
Branch Call Number: 641.5944 WIL 2007
Characteristics: 390 p. : ill. (chiefly col.), col. map ; 29 cm


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PamelaSinclair Sep 12, 2012

This book is amazing. Think updated (and slightly condensed) version of Julia Child's Mastering the Art of French Cooking, with gorgeous glossy photographs to boot. Complete with recipes that not only work, but taste amazing. Be sure to stock up on some unsalted butter, because you're going to want to cook every recipe in this book.

If you're at all interested in cooking, I would highly recommend checking this book out.

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