Publisher's Synopsis
This collection, by TV and radio personality Michael Barry, gathers together more than 130 French recipes. It presents recipes that are both delicious and easily achievable, making use of everyday ingredients and simple techniques. He also provides tips on how to make basic French preparations such as rouille, vinaigrette, pate sablee and crepes.;France is divided into 13 regions, each one having its own distinctive character and ingredients. This is reflected in the recipes, with ten typical dishes for each region. From Provence comes recipes such as provencal fish soup, salade de peches and pommes de terre a l'ail. In Paris, the dishes include filet roti, lobster thermidor and creme caramel, whilst from Normandy come apple jacques, haddock dieppoise and duck breasts with buttered apple rings. The other regions covered in this culinary journey are Midi, Lyons, Bordeaux and Bearn, Alsace-Lorraine, Burgundy, Brittany, Loire, Picardy, Nicoise and Haute Savoie. Accompanied by 35 food and location shots, this work aims to bring the complexities and mysteries of French cuisine within the grasp of the home cook.
