Larousse French Cooking is the ultimate culinary journey through France. From a Toulouse Cassoulet to a Provencal Pissaladiere, a northern Moules a la Mariniere to a southern Pistou Soup, this book brings together more than 130 of the best-loved recipes from every region.
Discover everyday classics such as Lyonnais Onion Soup or Quiche Lorraine. Truly impress a crowd with showstopping dishes like a Seven-hour Leg of Lamb or a fireside Poule au Pot. And learn to make traditional French desserts such as Creme Brulee, an Alsatian Kougelhopf and, of course, the perfect Madeleine.
With step-by-step instructions and photographs for some of the most iconic dishes, and features on regional specialities and traditions, this is the ultimate guide to unlocking the warmth and flavour of the classic French kitchen in your own home.
Hardback | 352 pages | Published January 1970
