In France, where eating is a national pastime, the long, leisurely Sunday lunch is a feast for the senses. It is this quality that acclaimed chef and author Stphane Reynaud captures so perfectly in his paean to traditional French cooking. Rustic and approachable, humorous and convivial, French Feasts features 299 recipes for beloved dishes like pats, gratins, savory tarts, and braised meats that are the essence of French weekend fare.
From classic stews like navarin and boeuf bourguignon, to foie gras prepared six different ways, to crme brule and gteau Basque, the recipes come from all over France and even some former colonies (couscous is a national favorite). The book also includes beautiful, earthy photographs, whimsical illustrations, profiles of local producers, and fact-filled sidebarsa guide to cognac and Armagnac, how to make the perfect croissant, and much morethat evoke the considerable pleasures of the French table.
