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The Country Cooking of France Cookbook

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Summary

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 Truffade, with its crispy potatoes and melted cheese, to the Languedoc specialty Cassoulet de Toulouse, a bean casserole of duck confit, sausage and lamb. Desserts include Crêpes au Caramel et Beurre Sal (crepes with a caramel filling) and Galette Landaise (a rustic apple tart). Sprinkled throughout are intriguing historical tidbits about individual regions, while more than 275 gorgeous photos of food markets, villages, harbors, fields and homes make this a book as beautiful to look at as to cook from. Hardcover, 392 pages.

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