French Country Cooking by Michel Roux and Albert Roux and The Roux Brothers

  • Shortcrust pastry (Pâte brisée) (page 10)

    from French Country Cooking French Country Cooking by Michel Roux and Albert Roux and The Roux Brothers

    • Categories: Pies, tarts & pastries; Cooking ahead; French; Vegetarian
    • Ingredients: plain flour; eggs; butter
    show

  • Show all Recipes...

Notes about this book

This book does not currently have any notes.

Notes about Recipes in this book

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

This book does not currently have any reviews.

  • ISBN 10 1844009262
  • ISBN 13 9781844009268
  • Published Jan 04 2011
  • Format Hardcover
  • Page Count 256
  • Language English
  • Countries United Kingdom
  • Publisher Quadrille Publishing
  • Imprint Quadrille Publishing Ltd

Publishers Text

From Brittany and Normandy in the north, via the Loire, Burgundy and the Auvergne to the Pyrenees and Provence in the south, the cooking of regional France is justly renowned for the quality of its ingredients, the delicious dishes created from them and the infinite variety of local wines to accompany them. This classic collection of heritage recipes represents the best of French home cooking as passed down through generations of food-loving families. Inspired by their mother, who passed on the secrets of her native Normandy cuisine, the book has been put together by Michel and Albert Roux, founders of The Waterside Inn and Le Gavroche. Divided into twelve regional chapters, each introduction gives an overview of the region and its culinary traditions. A dozen typical recipes follow and each chapter concludes with a list of ingredients indigenous to that area. The result is a superb collection of over 150 recipes as diverse and interesting as the regions and gastronomic backgrounds from which they came.

Other cookbooks by this author