Château Cuisine
Château Cuisine by Anne Willan, published by Conran Octopus in 1992, is a comprehensive cookbook that shares family recipes from over 30 châteaux across France. This edition, written in English and spanning 224 pages, presents a variety of traditional and contemporary dishes, including classics like Boeuf Daube and Tarte Tatin, alongside innovative creations such as Biscuit Glace Careme and Truffe en Aumoniere.
Readers will find over 100 authentic recipes that have been tested and adapted for the modern kitchen, making it accessible for home cooks. The book focuses on regional and international cuisine, highlighting the rich culinary heritage of France. With its detailed instructions, Château Cuisine serves as a valuable resource for anyone interested in exploring European cooking through the lens of château traditions.
Official synopsis Publisher
Shares the family recipes of over 30 chateaux from all over France. As well as traditional fare, such as Boeuf Daube and Tarte Tatin, there are creations including Biscuit Glace Careme and Truffe en Aumoniere. Over 100 authentic dishes have been tested and adapted for the modern kitchen.
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