Renowned for her cooking school in France and her many best-selling cookbooks, Anne Willan combines years of hands-on experience with extensive research to create a brand new classic. More than 250 recipes range from the time-honored La Truffade, with its crispy potatoes and melted cheese, to the Languedoc specialty Cassoulet de Toulouse, a bean casserole of duck confit, sausage, and lamb. And the desserts! CrAopes au Caramel et Beurre Sal (crAopes with a luscious caramel filling) and Galette Landaise (a rustic apple tart) are magnifique. Sprinkled with intriguing historical tidbits and filled with more than 270 enchanting photos of food markets, villages, harbors, fields, and country kitchens, this cookbook is an irresistible celebration of French culinary culture.PINCH OF GRATED NUTMEG [-16] J WTQYRWa#39;UWIUBWWWWWW @jwmm. 0MELETTE SAME lFLAT OMlELET WITH MUSHROOMS, TOMATO, ANlD HERBS amen/2.3a#39; Most regions ofFrance haa#39;ue afiza#39;uorite omelet, often a suhstantialanbsp;...
|Title||:||The Country Cooking of France|
|Publisher||:||Chronicle Books - 2012-03-23|