French Classics

<p><b>THE INSTANT SUNDAY TIMES BESTSELLER</b><b><br><br>‘A delicious cornucopia of classic French cookery delivered with aplomb.’ – Grace Dent</b><br><b><br>''A stunning debut book! An irresistible combination of culinary cleverness, boundless passion and absolute devotion to the great craft of cookery. Magnifique!'' – Adam Byatt</b><br><br>With a foreword by Raymond Blanc, this is the indispensable guide to classic French cookery...<br><br>- <b>Garlicky roast</b> <b>chicken</b>, crispy potatoes and salad with a simple vinaigrette.<br>- <b>Moules Mariniere</b> with white wine, garlic and parsley. <br>- <b>Beef Bourginon</b> in a rich, velvety red wine sauce.<br>- <b>Decadent</b> <b>chocolate mousse</b> made from three ingredients.<br><br>Matthew Ryle, is a classically trained chef with a genuine love of French cuisine. He is Executive Chef at acclaimed London restaurants Maison and Café François and shares his culinary expertise on his hugely popular social media channels. In his first book, <i>French Classics,</i> he shows home cooks how to create both easy and elevated recipes with faultless results every time.<br><br><b>‘Passion for French food shines from every page. A must-have for anyone looking to explore the flavors and traditions of French cooking.’ – Paul Ainsworth</b><br><br><b>''Nothing short of brilliant.'' – Ravneet Gill</b></p>