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    French Country Cooking (Hardback) By (author) Michel Roux, By (author) Albert Roux

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    DescriptionFrom Brittany and Normandy in the north, via the Loire, Burgundy and the Auvergne to the Pyrenees and Provence in the south, the cooking of regional France is justly renowned for the quality of its ingredients, the delicious dishes created from them and the infinite variety of local wines to accompany them. This classic collection of heritage recipes represents the best of French home cooking as passed down through generations of food-loving families. Inspired by their mother, who passed on the secrets of her native Normandy cuisine, the book has been put together by Michel and Albert Roux, founders of The Waterside Inn and Le Gavroche. Divided into twelve regional chapters, each introduction gives an overview of the region and its culinary traditions. A dozen typical recipes follow and each chapter concludes with a list of ingredients indigenous to that area. The result is a superb collection of over 150 recipes as diverse and interesting as the regions and gastronomic backgrounds from which they came.

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  • Full bibliographic data for French Country Cooking

    French Country Cooking
    Authors and contributors
    By (author) Michel Roux, By (author) Albert Roux
    Physical properties
    Format: Hardback
    Number of pages: 256
    Width: 197 mm
    Height: 253 mm
    Thickness: 265 mm
    Weight: 1,362 g
    ISBN 13: 9781844009268
    ISBN 10: 1844009262

    BIC E4L: FOO
    BIC geographical qualifier V2: 1DDF
    Nielsen BookScan Product Class 3: T16.1
    BIC subject category V2: WBN
    BISAC V2.8: CKB034000
    BIC subject category V2: 1DDF
    DC23: 641.5944
    Illustrations note
    Over 100 colour photographs; and 13 illustrations
    Quadrille Publishing Ltd
    Imprint name
    Quadrille Publishing Ltd
    Publication date
    03 April 2011
    Publication City/Country
    Author Information
    Michel and Albert Roux grew up and trained as chefs in France before coming to England. They opened their first restaurant, Le Gavroche, in London in 1967, followed by several others and then The Waterside Inn in 1972. Both restaurants received three Michelin stars and The Waterside Inn retains its 3-star rating after an extraordinary 25 years. Michel and Albert starred in their own successful television series and have broadcast on radio and written a number of successful cookbooks. The family tradition continues as Michel's son Alain is now Chef Patron at The Waterside Inn and Albert's son Michel Jr at Le Gavroche. Author Locations: Bray and London