Dimensions
230 x 285 x 16mm
From France's greatest chef, and one of the most famous chefs of the last 100 years, here are the distilled principles of his cooking. From spring to winter he selects only the fresh products of each season - from asparagus to aubergines, lamb to hare, olive oil to mushrooms, apples to cherries and tuna to scallops - and creates a detailed recipe around each.
The recipes range from traditional French favourites such as Pot-au-Feu to original creations, but all are easy to follow and aimed at the book's intended reader, the home cook.
