The Country Cooking of France

Visually stunning, this comprehensive guide to rustic French cuisine is the only up-to-date cookbook that covers all the regions of France. Creating this classic was a vast labour of love for Anne Willan, combining extensive research with years of experience cooking and writing about French cuisine.Over 250 recipes include the best regional and country dishes, from the time-honoured La Truffade with its crispy potatoes and melted cheese to the Languedoc specialty Cassoulet de Toulouse, a bean casserole of duck confit, sausage and lamb, along with fish stews, savory tarts and desserts such as Pets de Nonne (deep-fried cream puffs)."After Julia Child, Willan, by dint of her books alone, has probably done more to illuminate French cooking for home chefs than any other woman in America or England." (Washington Post)

Anne Willan is an award-winning cooking teacher, food writer, and the author of more than 30 cookbooks. She operates La Varenne, her esteemed cooking school, at Chateau du Fey in Burgundy, France.

France Ruffenach is a San Francisco-based photographer, whose work also includes Tartine.