Seasons of French cuisine

• Françoise Hynek, Peter Urban-Halle
• Seasons of French cuisine
• A culinary journey with 77 recipes
• 168 pages. Thread Stitched. Red Linen

The French like to leave a lot of time for two things – it is said – for love and for cooking. This beautifully designed cookbook guides you through the seasons and regions of France with lots of anecdotes and recipes.

In hardly any other European country is there so much talk about food and nowhere is so much money spent on high-quality food as in France. With this delicious book, which contains everyday and holiday recipes, you can now enjoy cooking through the seasons.
You will also learn a lot about the origins of French cuisine, the importance of bread, cheese and wine, the perfect »composition« of a menu and various peculiarities of French cuisine. There are no missing recipes for frogs' legs, pork's head aspic or mousse au chocolat, nor the classic omelette, pear tart or the immigrant couscous. The two authors not only let us share their wealth of stories and insider tips, but also the favorite recipes of some French colleagues.
This book is a tasteful gift for everyone who enjoys pleasure, an elegant invitation to try something new, rediscover the familiar - and to forget the time while cooking...

Verlag Klaus Wagenbach: Emser Str. 40/41, D-10719 Berlin