download ebook The Country Cooking of France

The Country Cooking of France 

Eminent for her cooking school in France and her some top of the line cookbooks, Anne Willan consolidates long periods of hands-on involvement in broad examination to make a fresh out of the plastic new work of art. In excess of 250 plans extend from the revered La Truffade, with its fresh potatoes and softened cheddar, to the Languedoc claim to fame Cassoulet de Toulouse, a bean goulash of duck confit, hotdog, and sheep. Furthermore, the pastries! Crpes au Caramel et Beurre Sal (crpes with a delectable caramel filling) and Galette Landaise (a rural apple tart) are magnifique. Sprinkled with captivating verifiable goodies and loaded up with in excess of 270 charming photographs of food markets, towns, harbors, fields, and nation kitchens, this cookbook is a compelling festival of French culinary culture.

About the Author
Anne Willan is an award-winning cooking teacher, food writer, and the author of more than 30 cookbooks. She operates La Varenne, her esteemed cooking school, at Chateau du Fey in Burgundy, France.

France Ruffenach is a San Francisco-based photographer, whose work also includes Tartine.

Here is a wonderfully huge coffee table book on French Country Cooking. It is a history lesson along with the lifestyle and recipes of the French countryside. Beautiful photography accompany the recipes. Learn how Roquefort came to be. Legend has it that a shepherd boy mislaid his lunch of bread and white curd cheese in a limestone cave. A few weeks later he returned to collect it to find his abandoned cheese had become lined with veins of blue-green mold: the first Roquefort. I have a French friend who is living in the United States. She checked this book out so many times from the library to get the French recipes she needed, she finally bought the book. It is truly the go-to book for riches of rural France. The author gives the reader the French sights, smells, and the diversity of ingredients that change with the seasons. Included is a detailed map of France where the famous produce can be found.In many country households the day ends with a big bowl of broth and vegetables fortified with bacon, cheese, along with quantities of bread. Where else could you find cream of chestnut soup? I think I will skip the chapter on frogs and snails! I am more the eggs and cheese person. I love, love, love Quiche Lorraine. --Ginny Maps
I was thrilled when I found this beautiful cookbook. It's been a long time since a cookbook has captured me this way. It is exceptionally written. In reviewing all the recipes I became excited to think of being in the kitchen this fall with these new recipes to try. I can't wait! And besides all the wonderful recipes there are little stories all through the book describing various foods, and how recipes came about, things like the importance of onions, charcuterie, pastry's. She describes various villages and regions and cooking in those areas. I loved reading all the stories and explanations. It's like two books in one. The photographs are beautiful and so real, like the food is sitting in front of you on your table. I can't wait to make the recipes and take some photo's to see if I can replicate them. I own many cookbooks and rarely buy new ones these days but this book I had to have for my collection. It will be sitting on my kitchen counter for the first few months! --dee 
This is my most favorite all-around French cookbook. This book covers cooking from all over the country of France, and contains just about every traditional recipe. While many recipes are time-consuming I wouldn't classify them as being difficult, and it is certainly suitable for the everyday cook who wants to make an extra-special meal. Our family owns many of Anne Willan's cookbooks and her recipes always turn out well on the first try, and this book is no exception! I highly recommend this book for anyone who loves French cuisine. The photos and little anecdotes are superb as well. A beautiful book! --Kate

Download Ebook The Country Cooking of France | 46 Mb | Pages 392 | PDF | 2007

The Country Cooking of France
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