Regional French
Regional French by Kay Halsey is a First Edition cookbook published by Merehurst in 1998, featuring 64 pages in English. This collection presents a variety of timeless recipes that highlight the unique culinary specialties of France’s romantic provinces, showcasing the best local ingredients that contribute to the country’s renowned cuisine.
Readers will find a diverse array of dishes, including scallops a la provencale, rich bouillabaisse, slow-cooking cassoulet, and creamy Normandy tart. The book emphasizes cooking by ingredient, particularly focusing on poultry, and offers insights into the regional flavors that define French cooking. This edition serves as a guide for those looking to explore and recreate classic French recipes in their own kitchens.
Official synopsis Publisher
Each of the romantic provinces of France has its own specialties, based on the best of local ingredients, that combine to make French cuisine one of the world’s favorites. This collection of timeless recipes includes scallops a la provencale, a rich bouillabaisse, a slow-cooking cassoulet and a creamy Normandy tart.
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