French Classics

With a foreword by Raymond Blanc French food is having a real renaissance, in no small part due to Matthew Ryle's accessible and homely approach to this most classic of cuisines. This book is full of dishes that have stood the test of time, and deserve a place at your table. Dispelling myths as he goes, Matthew showcases mouth-watering, achievable recipes; it's food for big tables and made for sharing. Whether youre looking to make the perfect Croque Madame for lunch, batch cook some Beef Bourguignon for the freezer, surprise on date night with Steak Diane, or wow your family and friends with a 'Grande Bouffe, FRENCH CLASSICS has you covered - and will leave you wondering why you havent been cooking this food your whole life. With a 70/30 split of Easy vs Elevated dishes, theres something for everyone, be they novice or expert.