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!