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Follow us email facebook twitter pinterest instagram tumblr Google Plus youTube rss. Soupe au Vin Blanc. Warm and inviting, this soup is French mountain cooking at its purest. This dense, savory meat loaf, usually a main course, is studded with sweet prunes. Rabbit is easily found throughout Haute Provence, making it a staple of the local cuisine.
The Country Cooking of France by Anne Willan (2007, Hardcover)
The fresh curd of cantal cheese lends creaminess to this vanilla-tinged, mildly savory dessert. A chef once wrote that cassoulet was the 'God' of southern French cuisine.
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Pair this delectable French dessert with a scoop of pumpkin ice cream. A highly acclaimed teacher, food writer and cookbook author, Willan is the founder of the famed LaVarrene Cooking School in Burgundy. She knows French cuisine and culture intimately and shares that magnificent bounty here. A gift book par excellence for gourmet travelers and for those who would rather cook that cassoulet at hime, just dreaming of dinner in a ch teau.
It's fascinating to watch the same fish stew transform from saffrony, Pernod-laced bouillabaisse neawr the Mediterranewan to oniony, buttery chaurdree by the Atlantic Coast. Gorgeous pastoral photography, too. Willan's heralding of these classic recette du terroir or recipes from a specific place suffuses the book with a respect for authentic flavors, all the while exciting the reader with the desire to capture the essence of the real thing.
The book is filled with color photographs that capture the romance of the French countryside and includes many sidebars on culinary traditions. It looks too pretty to sit on the kitchen counter.
The Country Cooking of France by Anne Willan
But it's a workhorse at heart, with clearly written instructions and, welcome but more unusual, the reasons for preparing a dish a certain way. But her focus on the classics actually ends up refreshing, and her recipes - longer, but clear and detailed - are reassuring. We admire by her sentiment that "there's a right way to cook traditional dishes, and all others are wrong".
When it comes to classic provincial French cuisine, cookbooks don't get much more complete than this. Frogs and Snails Chapter This was a gift, not a cookbook I'd choose for myself, but Anne Willan has written quite a large page volume with gorgeous photos about everything French! Salt, Fat, Acid, Heat: Anne Willan Cookbooks in English.
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Anne Willan Hardcover Cookbooks. Anne Willan 1st Edition Hardcover Cookbooks.