12 Feb 2011

French Country Cooking - My own taste of Brittany!

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 me, 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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