Description
Many people think French cuisine is difficult and complicated. It can certainly be intimidating, but thanks to British chef Matthew Ryle, this new cookbook makes great French dishes accessible to cooks of all levels of experience. With over 90 recipes to choose from in eight categories — Starters, Eggs, Fish and Shellfish, Meat and Poultry, Potatoes, Vegetables and Salads, Sweet, and Basics — there is something for everyone. Approximately 70% of the recipes in the book fall into the easy category, while the remaining 30% are more challenging. That said, every recipe starts with a personal connection paragraph that tells how Ryle came across the dish and why he included it. This is followed by a paragraph that gives some information about the dish, what it could be paired with, how it might be enhanced, etc. Then the recipe is identified by whether it is easy or elevated, followed by prep time, how many it serves, an ingredients list, and excellent instructions. Most also have a mouthwatering color photograph of the finished product. Back matter includes a couple of How-To pages and a good glossary. The writing is conversational and accessible. This is a must-have for every kitchen.