The French Country Table: Simple Recipes for Bistro Classics - Couverture rigide

Honest, fresh and satisfying food is the essence of French country cooking - it's not expensive or complicated and never goes out of style. Included in this enticing collection are classic recipes for Soups, such as Soupe au Pistou and French Onion Soup. Starters to try include Goat's Cheese Tart or Mackerel Pate. More substantial recipes for Meat are Pork in Cider with Potatoes and Apples and Cassoulet. Simple yet delicious ideas for Poultry & Game include Chicken with Tarragon and Duck Breasts with Peppercorns. Traditional Fish & Seafood dishes include Sole Meuniere and Mussels with Fennel, Tomatoes, Garlic and Saffron. Vegetarian options include Aubergine, Onion and Tomato Tian while great Salads and Side Vegetables include Chicory Salad with Roquefort, Celery and Walnuts; and, Baby Leeks with Herb Vinaigrette. Finish with delicious Sweet Things; Pear and Almond Tart or Chocolate Cream Pots.

Laura Washburn was born in Los Angeles, went to university in Paris and speaks fluent French. She trained at the prestigious Paris cooking school, Ecole de Cuisine La Varenne, and worked with Patricia Wells, author of A Food Lover's Guide to Paris. Laura is also the author of Cooking with Apples & Pears and Home-cooked Comforts for Ryland Peters & Small.