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  • The Country Cooking of France

    Anne Willan

    photography by France Ruffenach



    11.4×9.7in • 29×24.5cm

    392 pages

    index included

    ISBNs: 0811846466 • 9780811846462

    Chronicle Books • 2007

    Until I lived in France, I did not realize the importance of vegetables in family meals.  Two of three colorful sides routinely appear with the main dishes, which the appetizer may be a vegetable gratin in winter of a simple salad come summertime.  French country cooks are also masters of trandsforming garden produce into complete meals.

    Anne Willan

    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!  Crêpes au Caramel et Beurre Sal (crêpes 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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