The Country Cooking of France (Hardcover)

Author: Willan, Anne

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Product Overview

Celebrates the cooking traditions of Frances country kitchens in a tempting cookbook containing more than 250 recipes that include La Truffade, Cassoulet de Toulouse, CrOpes au Caramel et Beurre SalT, and Galette Landaise, among others, along with historical tidbits, culinary lore, and more than 270 full-color photographs. 20,000 first printing. *Author: Willan, Anne/ Ruffenach, France (PHT) *Publication Date: 2007/09/06 *Number of Pages: 390 *Binding Type: Hardcover *Language: English *Depth: 1.50 *Width: 9.50 *Height: 11.25

Specifications

Publisher Chronicle Books Llc
Mfg Part# 9780811846462
SKU 202469560
Format Hardcover
ISBN10 0811846466
Release Date 8/23/2007
Physical
Dimensions (in Inches) 11.25H x 9.5L x 1.5T
Author Info
Anne Willan
Willian founded the celebrated La Varenne School of classic cooking, in France. She has taught cooking at the Greenbriar Hotel in White Sulphur Springs, West Virginia, hosted the PBS series "Look & Cook", and authored CD ROMs on the subject of French cooking.
From the Publisher
Editors Note Celebrates the cooking traditions of France's country kitchens in a tempting cookbook containing more than 250 recipes that include La Truffade, Cassoulet de Toulouse, Crêpes au Caramel et Beurre Salé, and Galette Landaise, among others, along with historical tidbits, culinary lore, and more than 270 full-color photographs. 20,000 first printing.
Annotation Packed with gorgeous photographs, Ann Willan's years of experience has created a sumptuous cookbook with her versions of some France's most delicious rustic dishes. Recipes include Soup Au Pistou, Baked Eggs with Ratatouille, Braised Guinea Hens with Cabbage, and Pate de Campagne.
Editors Note 2 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! Cr pes au Caramel et Beurre Sal (cr pes 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.
Product Attributes
eBooks Kobo
Book Format Hardcover
Number of Pages 0390
Publisher Chronicle Books (CA)

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