French Regional Cooking by Anne Willan

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  • Pie pastry [sweet]

    • ashallen on March 05, 2021

      This recipe makes a classic, cookie-type pastry shell. Specific ingredient quantities are provided with individual recipes elsewhere in the book - this page is just the mixing instructions. Following the instructions yielded a nice dough that was easy to work with. If butter is rock-hard (like mine - oops!), it's harder to mix with the liquid ingredients before combining with the flour. I ended up rubbing the hard butter lumps into the flour with my fingers which took longer but worked out OK in the end. Leftover dough scraps baked at 350F until lightly browned made tasty cookies.

  • Hazelnut and candied orange tartlets (Galettes Flamandes)

    • ashallen on March 05, 2021

      These were fun because I've not made a sweet like this before - hazelnut-almond meringue piled on a layer of candied orange peel in a tart shell and baked. They're also beautiful! But they're confection-like and very sweet - sweeter than I prefer even though my sweet tooth is huge. Textures are neat - tart shell and filling exterior are crisp but filling interior is soft. I used homemade orange peel packed in syrup (squeezed dry) which might have made it moister than usual. Note that instructions for mixing the pastry dough are on p. 313 and lining tartlet tins are on p. 314. I didn't find the latter until afterwards and ended up rolling the dough 1/8-3/16-inch thick (and re-rolling all scraps) to fill eleven 4-inch tartlet tins. Author says to place tins on a baking sheet for baking but they were too crowded on my half-sheet pan for the pastry to brown well after 30 minutes. I ended up placing them directly on the lowest oven rack ~20 minutes longer to brown the pastry.

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  • ISBN 10 0688036708
  • ISBN 13 9780688036706
  • Linked ISBNs
  • Published Oct 01 1981
  • Format Hardcover
  • Page Count 320
  • Language English
  • Countries United States
  • Publisher William Morrow & Company
  • Imprint William Morrow & Company

Publishers Text

Dishes unique to the 12 regions of provincial France such as Normandy, Provence and Languedoc are presented in this book, which adapts the recipes so that they can be reproduced authentically outside France. The traditional specialities of each region - first courses, main dishes, desserts, breads and cakes - are described and illustrated in colour. Anne Willan is the co-founder of La Varenne, one of Paris' most authoritative cookery schools. 350 recipes.

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