The Country Cooking of France (Hardcover)

by Anne Willan (Author), France Ruffenach (Photographer)
Key Phrases: gratin dauphinois, draining spoon, add the lardons, Confit de Canard, Sauce Beurre Blanc, Boeuf Bourguignon (more...)

Editorial Reviews

Review
"This beautiful book is proof that there is always something more to learn about the cuisine of France, even for a French-trained professional chef." Jacques P pin, chef, cookbook author, and public television cooking series host

Product Description
Renowned for her cooking school in France and her many best-selling cookbooks, Anne Willan combines years of hands-on experience with extensive research to create a brand new classic. More than 250 recipes range from the time-honored La Truffade, with its crispy potatoes and melted cheese, to the Languedoc specialty Cassoulet de Toulouse, a bean casserole of duck confit, sausage, and lamb. And the desserts! Cr pes au Caramel et Beurre Sal (cr pes with a luscious caramel filling) and Galette Landaise (a rustic apple tart) are magnifique. Sprinkled with intriguing historical tidbits and filled with more than 270 enchanting photos of food markets, villages, harbors, fields, and country kitchens, this cookbook is an irresistible celebration of French culinary culture.

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Product Details

• Hardcover: 392 pages
• Publisher: Chronicle Books (September 6, 2007)
• Language: English
• ISBN-10: 0811846466
• ISBN-13: 978-0811846462
• Product Dimensions: 11 x 9.6 x 1.4 inches
• Shipping Weight: 5.3 pounds (View shipping rates and policies)
• Average Customer Review: 4.9 out of 5 stars See all reviews (16 customer reviews)
• Amazon.com Sales Rank: #76,005 in Books (See Bestsellers in Books)

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Customer Reviews

Most Helpful Customer Reviews

54 of 55 people found the following review helpful:

5.0 out of 5 stars Excellent preparation, fine execution!, October 11, 2007

By	spikey_haired "spikey_haired" (Seattle, WA) - See all my reviews

Make no mistake about the title, "Country" implies neither lack of sophistication, nor compromise on quality of recipe. That said, this book provides a broad spectrum of French cuisine, which makes use of everyday ingredients, prepared in a manner which does not require a mastery of culinary skills. Use of French terminology and the French language itself, is done with purpose and not over-emphasized, nor confusing. Every aspect of a French meal, in terms of courses, dishes and ingredient types, (minus wine) are covered. Dedicated chapters for soups, breads, desserts, various vegetables, "innards & extremeties," frogs and snails, and sauces are all presented in the same descriptive narritive and colorful photography. In addition to the beautiful photography and well written instructions on preparation and execution, there is also a glossary of terms, techniques, ingredients and (basic) recipes, and, scattered throughout the various chapters, vignettes on people, places, and ingredients associated with French cuisine.

If one is to find fault with this book, it is on quantity of photographs. Without actually counting, there are about eight to ten recipes for every, actual, photo of a finished dish. This does not diminish the desire to attempt these delicious dishes, rather it does limit those who wish to make a visual connection with a dish, prior to attempting its replication. Otherwise, recipes are cross-referenced, and the index is well organized.

Technically, this book is a beautifully crafted work of graphic artistry. From the lace-cut dust jacket to the the font, to the country pantry motif, this book is executed well and presented exquisitely, which makes it a great addition to a personal library, and a very fine gift item.

20 of 21 people found the following review helpful:

5.0 out of 5 stars Marvelous addition to French cooking references, December 24, 2007

By	Erik Sherman - See all my reviews (REAL NAME)

Many years ago, I remember reading through cookbooks. Anne Willan's La Varenne, named for her cooking school, offered tremendous insight into technique applied to based French dishes, and I learned much from it. So I was delighted this Christmas Eve day to receive a review copy of her new book, The Country Cooking of France. There are many books on French country cooking, and, yes, you'll find Salade Niçoise and Pot-au-Feu, but she pulls in many recipes that I hadn't heard of - for example, Galettes Bretonnes au Sarrasin, or Breton buckwheat galettes, in which buckwheat crepes can wrap around such fillings as ham, cheese, or egg (and I'll be trying these tomorrow morning, as we're having ham tonight, and I'll want to do something with the leftovers). There's Turbot Vallée D'Auge (turbot with apple and cider sauce), the Burbundian cheese puff called Gougères, and Salade Tiède de Pommes de Terre, Saucisse À L'Ail (warm potato salad with garlic sausage). The book is beautifully produced - hardback with great photography by France Ruffenach. The only fault I can find is that when I opened the back cover, it started to come away from the spine, which might have been a singular defect, but at a list price of $50 it is a shortcoming that should not be tolerated. All in all, a marvelous new text from someone who deeply understands French cooking and how to write and structure a useful cookbook.

27 of 32 people found the following review helpful:

5.0 out of 5 stars A wonderful addition to your bookshelf, November 11, 2007

By	I. Seligman - See all my reviews

The Country Cooking of France is a very, very helpful cookbook by a seasoned writer and instructor.

I have 3 other books by Ann Willan,and have picked up many techniques, and learned to appreciate French cooking from her lessons in these books.

This book might at first seem, with it's fresh, glamorous photographs, superior to the author's earlier books, which lack the lush photography, however photography isn't everything. Her precise organization, and terse instructions are just as clear as in previous recipes in the earlier books. The photos, (and there could be several times more), are gravy, a rich gravy to savor, especially if you try to match the photograph's appearance with the end result of your cooking of the pictured dish.

I won't go into the individual recipes, as I am not French, and do not know how these recipes "'should" ideally taste to a picky native French diner. I like what i've cooked from the book. Ms. Willan will hopefully continue to publish, and give more recipes for authentic and tasty French Country Food-her word is good enough for thousands of others who enjoy her books. I've certainly cooked quite a few dishes from her previous books to agree.

Now, reading the earlier three books-two La Varenne cookbooks, and Cook it Right can be helpful but not required- these offer a depth of background on cooking that I find useful as a precursor to some of the recipes. Depending on your experience with French cooking, you may find one or more helpful as solid background marerial.

Ms. Willan contines to raise the bar for truly instructive cookbooks. While Damien Pignolet in "French", his beautiful cookbook, is more involved in his instructions, Willan certainly gets the message across clearly.

This cookbook, with it's unique "new" Country recipes, is a must add to a serious French cook's bookshelves.