from The Complete Book of French Cooking by Hubert Delorme and Vincent Boué, photography by Clay McLachlan, foreword by Paul Bocuse
Cookbook review by Tracey Zabar
This beautiful book is filled with recipes to expand your cooking repertoire. There are technique instructions for sauces, soups, stocks and cakes, illustrated with step-by-step photographs. Next on my list: lime and honey duck fillets on a bed of zucchini; a Provençal vegetable tian; lemon meringue tartlets; and tutti-frutti waffles, dripping with fruit. And of course, the classic French onion soup.
Recipe excerpted with permission from Flammarion/Rizzoli Publishing
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