In this book aimed at both beginner and experienced cook, 130 easy French recipes are gathered together that make use of everyday ingredients. The country is divided into 13 regions, and 10 typical dishes are selected from each. From the hills of Provence come Provencal fish soup, salade de peches and pomme de terre a l'ail; in Paris the dishes are more sophisticated, including filet roti, lobster thermidor and creme caramel; from Normandy come haddock Dieppoise and duck breasts with buttered apple rings. The other regions covered are Midi, Lyons, Bordeaux and Bearn, Alsace-Lorraine, Burgundy, Brittany, Loire, Picardy, Nicoise and Haute Savoie. The book also gives hints on how to make basic French preparations such as rouille, vinaigrette, pate sablee and crepes.
- ISBN13 9781857936780
- Publish Date 19 October 1995
- Publish Status Out of Print
- Out of Print 12 July 2000
- Publish Country GB
- Imprint Pavilion
- Format Hardcover
- Pages 220
- Language English