The Country Cooking of France

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9780811846462: The Country Cooking of France

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.

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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.

Review:

"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

"The Country Cooking of France is fabulous for looking and cooking. A highly acclaimed teacher, food writer and cookbook author, Willan is the founder of the famed LaVarrene Cooking School in Burgundy. She knows French cuisine and culture intimately and shares that magnificent bounty here. A gift book par excellence for gourmet travelers and for those who would rather cook that cassoulet at hime, just dreaming of dinner in a ch teau." Bookpage, December 2007

"Anne Willan's The Country Cooking of France (Chronicle, $50) is a powerful attempt to set forth regional classics, complete with history, provenance, and terroir. It's fascinating to watch the same fish stew transform from saffrony, Pernod-laced bouillabaisse neawr the Mediterranewan to oniony, buttery chaurdree by the Atlantic Coast. Gorgeous pastoral photography, too." The Boston Globe, Dec. 19, 2007

"'Regionalism is back' declares the much-lauded cookbook author and cooking teacher before plunging into soups from Provence or Perigord or pork recipes from Normandy or Burgundy. Willan's heralding of these classic recette du terroir (or recipes from a specific place) suffuses the book with a respect for authentic flavors, all the while exciting the reader with the desire to capture the essence of the real thing." Chicago Tribune, Dec. 12, 2007

The season's most comprehensive tome on French fare is Anne Willan's The Country Cooking of France, a 400-page volume with gorgeous photos, carefully written recipes that really work, and enough information about cooking trends, ingredients and techniques that you'll feel immersed in all things French." Cookbook Digest, January, 2008

"In the beautifully photographed The Country Cooking of France (Chronicle Books, $50), Anne Willan takes the reader on a culinary journey through the distinct gastronomic regions of France." Panache, January 2008

"Longtime French-cooking authority Anne Willan's latest book, The Country Cooking of France (Chronicle Books, $50), presents a lifetime's worth of work in more than 250 recipes. The book is filled with color photographs that capture the romance of the French countryside and includes many sidebars on culinary traditions. It looks too pretty to sit on the kitchen counter. But it's a workhorse at heart, with clearly written instructions and, welcome but more unusual, the reasons for preparing a dish a certain way." Houston Chronicle, January 30, 2008

"Regionalism is back declares the much-lauded cookbook author and cooking teacher before plunging into soups from Provence or Perigord or pork recipes from Normandy or Burgundy. Willan's heralding of these classic recette du terroir (or recipes from a specific place) suffuses the book with a respect for authentic flavors, all the while exciting the reader with the desire to capture the essence of the real thing." Chicago Tribune, December 12, 2007

"Willan was friends with Julia Child, an her book feels a little antique. But her focus on the classics actually ends up refreshing, and her recipes - longer, but clear and detailed - are reassuring." The Charlotte Observer, January 23, 2008

"Vigorously researched and exquisitely photographed, Willan's exhaustive treatise on the instinctive cooking of the "country folk" of France is authoritative and direct. We admire by her sentiment that "there's a right way to cook traditional dishes, and all others are wrong". When it comes to classic provincial French cuisine, cookbooks don't get much more complete than this." Saveur, February, 2008

"One of the best cookbooks of this year was The Country Cookin

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Descripción CHRONICLE BOOKS, United States, 2007. Hardback. Estado de conservación: New. Language: English . Brand New Book. Why is the country cooking of France so compelling, and why does it exert such fascination and evoke so much respect? The answer lies in the terroir of its pays (regions), the fresh produce and specialty foods that are unique to each area and are then transformed into such traditional favourites as Soupeau Pistou and Choucroute Alsacienne. Anne Willan is well known for her highly respected cooking school in France, La Varenne, founded thirty years ago, as well as her many best-selling cookbooks. She combines her years of experience writing about French cuisine with extensive research, hands-on experience, and a deep appreciation of the current culinary trends in France to create this classic cookbook. Nº de ref. de la librería AAS9780811846462

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Descripción CHRONICLE BOOKS, United States, 2007. Hardback. Estado de conservación: New. Language: English . This book usually ship within 10-15 business days and we will endeavor to dispatch orders quicker than this where possible. Brand New Book. Why is the country cooking of France so compelling, and why does it exert such fascination and evoke so much respect? The answer lies in the terroir of its pays (regions), the fresh produce and specialty foods that are unique to each area and are then transformed into such traditional favourites as Soupeau Pistou and Choucroute Alsacienne. Anne Willan is well known for her highly respected cooking school in France, La Varenne, founded thirty years ago, as well as her many best-selling cookbooks. She combines her years of experience writing about French cuisine with extensive research, hands-on experience, and a deep appreciation of the current culinary trends in France to create this classic cookbook. Nº de ref. de la librería BZE9780811846462

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Descripción CHRONICLE BOOKS, United States, 2007. Hardback. Estado de conservación: New. Language: English . Brand New Book. Why is the country cooking of France so compelling, and why does it exert such fascination and evoke so much respect? The answer lies in the terroir of its pays (regions), the fresh produce and specialty foods that are unique to each area and are then transformed into such traditional favourites as Soupeau Pistou and Choucroute Alsacienne. Anne Willan is well known for her highly respected cooking school in France, La Varenne, founded thirty years ago, as well as her many best-selling cookbooks. She combines her years of experience writing about French cuisine with extensive research, hands-on experience, and a deep appreciation of the current culinary trends in France to create this classic cookbook. Nº de ref. de la librería AAS9780811846462

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