Known for her cooking school in France and many of his successful cookbooks, Anne Willan combines years of practical experience with extensive research created a new classic. More than 250 recipes truffade venerable crispy potatoes and melted cheese in the Languedoc specialty Cassoulet de Toulouse, a bean casserole of duck confit, sausage and lamb. And the desserts! Pancakes with caramel and salted butter (pancakes with caramel filling) and GaletteLandes (a rustic apple tart) are beautiful. Full of interesting places and history filled with more than 270 enchanting photos of food markets, villages, harbors, fields and country kitchens, this cookbook an irresistible celebration of French culinary culture.
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