Essential French Cookery
Essential French Cookery by Heather Thomas, published by Hamlyn in 1997, is a comprehensive guide designed to help readers master classic French dishes. With 112 pages, this edition presents a variety of recipes that reflect the rich and diverse culinary traditions of France, making it accessible for both novice and experienced cooks. The book emphasizes simple preparation methods, allowing readers to create exquisite meals for family and friends.
Within its pages, readers will discover recipes inspired by various regions of France, including the Mediterranean south, Aquitaine, and Normandy. The book showcases a range of ingredients, from fresh fish and seafood to aromatic herbs, cheeses, and rustic stews. Each recipe captures the essence of French cuisine, offering a glimpse into the national and regional specialties that define this culinary landscape.
Official synopsis Publisher
Master the art of cooking classic French dishes and prepare exquisite meals for family friends. All the recipes in this book are simple to make and reflect the diverse culinary traditions of France: from Provence and the Mediterranean south come delicious fish and seafood flavoured with aromatic herbs, juicy tomatoes, garlic and fruity olive oil; Aquitaine, Perigord and the Atlantic seaboard are the home of fresh fish, truffles, foie gras and Armagnac; from the centre of France and the Alps there are delicious cheeses, charcuterie and rustic stews and casseroles; Normandy and Brittany are renowned for their fresh fish and shellfish, apples, cider and dairy produce; while from the north and north-east of the country come wholesome pates and creamy savoury tarts.
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