Synopsis
The Roux brothers reinterpret the classic recipes passed down through generations of French food lovers. Dividing France into 12 culinary areas, they cover the country from Normandy to Provence, selecting the best regional specialities. Each area is represented by a dozen recipes and an appreciation of its best wines, cheeses and produce. The result is over 150 recipes as diverse as the regions they come from.
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Review
A little more rustic, a little less precise. French Country Cooking is just that - honest, robust and flavoursome.
--Foodtripper.com, January 2011
French Country Cooking is the authoritative guide to all french dishes - from the chefs that know the area best
--Chef magazine, February 2011
Inspired by their mother, the founders of the Waterside Inn and Le Gavroche have produced a collection of heritage recipes for lovers of French cuisine
--France magazine, March 2011
Is a comprehevsive collection of classic dishes which will be enjoyed with much gusto as when the book was first published in 1989.
--Caterer & Hotelkeeper, March 4, 2011
If you're looking for the definitive French cookbook, this classic collection will fit the bill
--Country Homes & Interiors, May 1, 2011
About the Author
Michel and Albert Roux grew up and trained as chefs in France before coming to England. They opened their first restaurant, Le Gavroche, in London in 1967, followed by several others and then The Waterside Inn in 1972. Both restaurants received three Michelin stars and The Waterside Inn retains its 3-star rating after an extraordinary 25 years. Michel and Albert starred in their own successful television series and have broadcast on radio and written a number of successful cookbooks. The family tradition continues as Michel's son Alain is now Chef Patron at The Waterside Inn and Albert's son Michel Jr at Le Gavroche. Author Locations: Bray and London
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