Description

Book Synopsis
With a foreword by Raymond BlancFrench 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 you're 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 haven't been cooking this food your whole life. With a 70/30 split of Easy' vs Elevated' dishes, there's something for everyone, be they novice or expert.

French Classics

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    RRP £26.00 – you save £3.90 (15%)

    Order before 4pm today for delivery by Sat 25 Jul 2026.

    A Hardback by Matthew Ryle

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      Publisher: Bloomsbury Publishing PLC
      Publication Date: Publication Date: 1/28/2025
      ISBN13: 9781526685513, 978-1526685513
      ISBN10: 1526685515
      Also in:
      Non Fiction Food & Drink Quick and easy cookery

      Description

      Book Synopsis
      With a foreword by Raymond BlancFrench 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 you're 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 haven't been cooking this food your whole life. With a 70/30 split of Easy' vs Elevated' dishes, there's something for everyone, be they novice or expert.

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