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French Country Cooking Hardcover – Illustrated, 4 Mar 2011


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Product details

  • Hardcover: 256 pages
  • Publisher: Quadrille Publishing Ltd (4 Mar. 2011)
  • Language: English
  • ISBN-10: 1844009262
  • ISBN-13: 978-1844009268
  • Product Dimensions: 19.7 x 2.8 x 25.3 cm
  • Average Customer Review: 4.4 out of 5 stars  See all reviews (8 customer reviews)
  • Amazon Bestsellers Rank: 35,819 in Books (See Top 100 in Books)

Product Description

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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Customer Reviews

4.4 out of 5 stars
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Most Helpful Customer Reviews

23 of 23 people found the following review helpful By FussFreeFlavours on 5 April 2011
Format: Hardcover
If a book can be summarised in one word, then the one word description for this book is classic. If you are looking for a guide to all that is fashionable in the kitchen - how to cook sous vide,or the best way to make a soil or foam - then this is most definitely not the book for you.

If, however, you are after a compendium of classic French recipes, then this collection from the Roux brothers is well worth a look. Organised into 12 regions, the recipes celebrate all that is vital, earthy and rich about classic French cuisine.

It must be said, however, that this is not a book that bows much to modern sensibilities. It seems as though the starting point for many of the recipes is butter. A willingness to plunge into the world of offal, tripe, hearts and brains also helps.

The huge advantage of a book such as this is that it is a one stop shop, go-to for the classics. So there is quite possibly the richest quiche Lorraine imaginable. A guide to proper bouillabaisse. Pissaladière (how long has it been since I've had pissaladière? Coquilles St Jacques. Cassoulet. Choucroute à L'Alsacienne. Crêpes Suzette. Galette des Rois. I could go on, but you get the idea. And just because something isn't fashionable doesn't mean it's not delicious. In fact, I might have to nip into the kitchen and give my arteries a workout right now.
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11 of 11 people found the following review helpful By Misstrchatter on 12 Feb. 2011
Format: Hardcover
The Roux Brothers are without doubt two of the greatest chefs of my lifetime , so I was excited to get my hands on their book, "French Country Cooking". Originally published in 1989, the recipes have stood the test of time, true classics. There are over 150 diverse recipes featured and the photography makes everything even more mouth watering. Having spent my past six summers holidaying in Brittany, I had wanted to learn more about dishes from this region for a while and this book was perfect for me to do so.

French Country Cooking starts with teaching the reader the rudiments of cooking and baking pastry, sauces and stock which you refer back to in many if the recipes. The book is made up of recipes that have been passed through generations. Rather than being split into courses, it is separated into regional dishes and each section also features a nice couple of pages about that region and ingredients that specifically come from this area. I particularly enjoyed this structure to the book because it offers more of an education than some recipe books I've read in the past.

If you are a regular visitor of France like myself, you will appreciate the opportunity to learn the genuine, traditional recipes of the region unlike anglicized versions you may see in other cookery books. It was particularly nice for me to see and learn to cook dishes from Brittany that I look forward to tucking into every year. For people who haven't visited but want to sample the real taste of France, these easy to replicate, stunning offerings will be just what you're after!
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2 of 3 people found the following review helpful By Paul on 7 Jun. 2011
Format: Paperback Verified Purchase
A wonderful representation of French regional cooking. The refreshingly rustic style of the dishes are very accessible to the home cook. Combined with expert and devoted tutelage from the maestros Roux, and the beautiful photographic illustrations, this is a 'must have' for any home cook.

The resulting food is delicious, particularly if the home cook has aquired some skill.
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Format: Paperback Verified Purchase
The Roux brothers conveys a lot of culinary information in their recipies, explained in a esay way, that will help you a lot.
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