France has a culinary tradition that is the most renowned in the world--from the sun-drenched specialties of Provence, through the lusty, full-bodied dishes of Burgundy at the country's heart, to the classic seafoods found along the Atlantic coast. Each area has its own atmosphere and distinctive cooking style, based on the delicious provincial produce--pungent cheeses, aromatic herbs, delicate butters and creams, fresh fish and seafood plus an array of game, poultry and meats of the highest quality. Influenced by geography and tradition, these regional dishes combined with the classic cuisine create a culinary heritage rich in variety and character."The French Recipe Cookbook" provides a comprehensive collection of the very best of France. There are recipes for every occasion and for every level of expertise, including rustic regional specialties such as Steak au Poivre and Moules Marinieres, extravagant classic dishes such as Lobster Thermidor, and Pheasant Breast with Apples, as well as lighter, contemporary creations such as Grilled Goat Cheese Salad.
- ISBN10 1859670822
- ISBN13 9781859670828
- Publish Date 31 December 2016 (first published 1 August 1995)
- Publish Status Active
- Out of Print 1 March 2024
- Publish Country GB
- Publisher Anness Publishing
- Imprint Lorenz Books
- Format Hardcover
- Pages 256
- Language English