On a journey around the world’s most exquisite and diverse range of dishes,from Brittany to Provence, celebrated chef Joël Robuchon presents the very best in French traditional ingredients and recipes. Drawing on twenty years of research, this book explores the French culinary landscape as never before – defining regions by their specific culinary identity and practice rather than sticking to today’s formal administrative divisions.
In fifty beautifully illustrated and detailed recipes and featuring over 200 iconic locally produced ingredients, French Regional Food offers you the authentic flavours of France.
