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Usually ships in 1 business days | | | "This beautiful book is proof that there is always something more to learn about the cuisine of France, even for a French-trained professional chef." Jacques P pin, chef, cookbook author, and public television cooking series host | | | |
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| | Product Details | | Author: | Anne Willan | | Hardcover: | 392 pages | | Publisher: | Chronicle Books | | Publication Date: | September 06, 2007 | | ISBN: | 0811846466 | | Package Length: | 11.0 inches | | Package Width: | 9.6 inches | | Package Height: | 1.4 inches | | Package Weight: | 5.3 pounds | | Average Customer Rating: |  based on 8 reviews |
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| | Customer Reviews | Average Customer Review:
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A lovely book! Jul 10, 2008
This is a beautiful book to look at with wonderful, old fashioned French country recipes. Anyone who likes French food, and/or who has spent any time in the French country side is bound to find a favorite dish. The photographs alone are almost worth buying the book for
The Country Cooking of France Apr 28, 2008
This is now the finest French Cookery book that I possess. It is interesting just to read, and is well illustrated. The recipes are well laid out and easy to follow.
Absolutely love it !
3 of 3 found the following review helpful:
Thorough, intelligent, inspiring and beautiful. Feb 18, 2008
Anne Willan has gifted us all with a truly wonderful tome of french country cuisine. It is of the same quality as her other: La Varenne Pratique. The entries reflect the true approach to the informal cooking of the country - beautiful creations using elements which naturally occur in each area. The recipes are interesting, truly "do-able" and completely delicious. The photos are beautiful and the narrative is accurate and inspiring. This book will be a worthy tool always as well as a lovely goft for any recipient. Cheers.
2 of 2 found the following review helpful:
Best Yet Dec 27, 2007
Great reference book
Easy to follow recipes with few "exotic" ingredients
Good photos
11 of 12 found the following review helpful:
Marvelous addition to French cooking references Dec 24, 2007
Many years ago, I remember reading through cookbooks. Anne Willan's La Varenne, named for her cooking school, offered tremendous insight into technique applied to based French dishes, and I learned much from it. So I was delighted this Christmas Eve day to receive a review copy of her new book, The Country Cooking of France. There are many books on French country cooking, and, yes, you'll find Salade Niçoise and Pot-au-Feu, but she pulls in many recipes that I hadn't heard of - for example, Galettes Bretonnes au Sarrasin, or Breton buckwheat galettes, in which buckwheat crepes can wrap around such fillings as ham, cheese, or egg (and I'll be trying these tomorrow morning, as we're having ham tonight, and I'll want to do something with the leftovers). There's Turbot Vallée D'Auge (turbot with apple and cider sauce), the Burbundian cheese puff called Gougères, and Salade Tiède de Pommes de Terre, Saucisse À L'Ail (warm potato salad with garlic sausage). The book is beautifully produced - hardback with great photography by France Ruffenach. The only fault I can find is that when I opened the back cover, it started to come away from the spine, which might have been a singular defect, but at a list price of $50 it is a shortcoming that should not be tolerated. All in all, a marvelous new text from someone who deeply understands French cooking and how to write and structure a useful cookbook.
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