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The Country Cooking of France

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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, s 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! Crpes au Caramel et Beurre Sal (crpes 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.


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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, s 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! Crpes au Caramel et Beurre Sal (crpes 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.

30 review for The Country Cooking of France

  1. 5 out of 5

    Elisa

    I wanted to like this cook book more than I did. The book is large and in charge, covering every kind of food you might think of. It is huge, exhaustive literature on French cuisine. But I wasn't impressed with the lack of pictures of the recipes! There are tons of pictures of everything else in the French countryside... so if you are looking for a book that explains history and nuance, this is the one. If, like me, you are looking for things to cook... this might not be your favorite pick. The I wanted to like this cook book more than I did. The book is large and in charge, covering every kind of food you might think of. It is huge, exhaustive literature on French cuisine. But I wasn't impressed with the lack of pictures of the recipes! There are tons of pictures of everything else in the French countryside... so if you are looking for a book that explains history and nuance, this is the one. If, like me, you are looking for things to cook... this might not be your favorite pick. The only way you would know what was good was if you had already been to France and had favorite foods. Still looking for that French cookbook...

  2. 4 out of 5

    Janet Clark

    Still traveling through France via my library. This book gets 4 stars for size and photography alone. Section on breads and cakes is to die for and now that the weather has chilled homemade apple jelly and warm croissants look fabulous. There are simple recipes such as La Truffade--a cake of potatoes, bacon, cheese, or Tart Tatin a la Tomate--tomato tart, that are so very French you will be tempted to make them yourself. Great book.

  3. 5 out of 5

    Ellen

    Onebof my go-to cookbooks. Very accessible recipes.

  4. 4 out of 5

    Arnaud

    My go-to cookbook for French recipes. I was surprised to find a cookbook that is spot on for French cuisine. Have already tried more than a few recipes out of it, and all end results without fail remind me of my mom's cooking style (She was trained as a cook back in the day). I gave it a 5 stars for a few reasons: Recipes are clearly written, step by step approach Ingredients are also clearly indicated, and if there are any "add-ons" to consider (such as a "beurre manié" for example), you can find My go-to cookbook for French recipes. I was surprised to find a cookbook that is spot on for French cuisine. Have already tried more than a few recipes out of it, and all end results without fail remind me of my mom's cooking style (She was trained as a cook back in the day). I gave it a 5 stars for a few reasons: Recipes are clearly written, step by step approach Ingredients are also clearly indicated, and if there are any "add-ons" to consider (such as a "beurre manié" for example), you can find more details at the end to finalize everything Choice of recipes bring me back to my home country, and I enjoy the variety of recipes a d flavors this will bring to me There is some history indicated in the book which is kinda cool (I honestly can't say I cared much about it, but it's a nice addition to a cookbook) Cons as stated in some other reviews: Yup, the lack of photos can be intimidating. This book requires at times a bit of imagination to try picturing what the end result will be The cookbook could have some suggestions as to alternate ingredients or cooking with one recipe. For example, the "côtes de veau Dijonaises" can easily be done with thick pork chops instead of veal chops (veal can be hard to find depending where you live), and likewise using a chicken broth instead of veal broth will make it easy on you. Bottom line, it does require some "critical thinking" at times when you try out a recipe that may seem fancy or may involve funky ingredients. That being said, get your hands at it, dig in and you'll be surprised at how creative you'll become with mixing seasonings, flavors and creating your own sauces :-)

  5. 5 out of 5

    wanderonwards

    I bought this book after returning from my study abroad in France solely for the Salade de Fromage de Chèvre Mariné that was included (and which graces the front cover). This was hands-down my favorite thing I ate during my entire study abroad - of which I ate plenty - but now don’t get to enjoy as frequently. I have now read through it multiple times, and unlike other French cookbooks, this one seems nearly comprehensive - down to the sections on frogs, snails, innards, and other meals that take I bought this book after returning from my study abroad in France solely for the Salade de Fromage de Chèvre Mariné that was included (and which graces the front cover). This was hands-down my favorite thing I ate during my entire study abroad - of which I ate plenty - but now don’t get to enjoy as frequently. I have now read through it multiple times, and unlike other French cookbooks, this one seems nearly comprehensive - down to the sections on frogs, snails, innards, and other meals that take some mental preparation to consume. Those sections aside, there are so many recipes that sound delicious and look easy to make. The scope of this cookbook is extensive, and the recipes are laid out step by step with suggestions of add-ins. This book is also interspersed with tidbits about French culture and cuisine, which helps make it a great resource. My only complaint, however, is the dismal amount of photos. While photos do take up a lot of space, I feel any cookbook should have a photo for each recipe. Of the photos that were included in The Country Cooking of France, many of them are of French culture, not the food. These photos are interesting and fun to look at, but with such a limited number in the book I wish they were of the recipes instead.

  6. 5 out of 5

    Meredith

    Great resource on French cooking.

  7. 5 out of 5

    Bryn Paul

    Extensive seems an understatement, yet it is now an essential in my French cuisine quest

  8. 4 out of 5

    Jessica

    I finally finished this monster. The recipes still seem a little intimidating... maybe someday I will try one, but I can't say I'm in a big hurry. I finally finished this monster. The recipes still seem a little intimidating... maybe someday I will try one, but I can't say I'm in a big hurry.

  9. 4 out of 5

    Carrie Vitt

  10. 5 out of 5

    James Oakes

  11. 5 out of 5

    Pamela

  12. 4 out of 5

    Zachary Harless

  13. 4 out of 5

    Angie McKaig

  14. 4 out of 5

    Cathy Xiao

  15. 5 out of 5

    Amy Cockerham

  16. 5 out of 5

    Erik Ramberg

  17. 4 out of 5

    Stephanie Kuhn

  18. 5 out of 5

    Amy

  19. 5 out of 5

    Kathleen

  20. 4 out of 5

    Stephanie

  21. 5 out of 5

    Cybercitizen

  22. 4 out of 5

    Kimberly Stull

  23. 5 out of 5

    Paige

  24. 4 out of 5

    Maggie

  25. 5 out of 5

    Philip

  26. 5 out of 5

    Cagne

  27. 4 out of 5

    German in USA

  28. 5 out of 5

    Kay

  29. 4 out of 5

    Salvatore

  30. 4 out of 5

    Amanda

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