FRENCH KITCHEN LESSONS (HB)

A celebration of food, farm life and the seasons - not only seasons of the year, but the seasons of life – from the author’s home in Normandy. The book begins with classic French staples like pastry doughs, mother sauces, and stocks, then teaches you how to transform them into dishes to share at your table. Recipes range from the traditional like Croques Monsieur and Boeuf Bourgignon, to those with modern twists like a savoury Paris-brest and Lemon Poppy Seed Crepes, all inspired by the French practice of market-to-table.