RECIPE BOOK - The great book of French cuisine

Bringing together the great classic recipes of French culinary heritage, The Big Book of French cuisine, bourgeois and popular recipes is a bible of nearly 1,000 recipes that will quickly become a reference and essential in your kitchens. From the most basic preparations like vinaigrette, white butter or mayonnaise, to the most elaborate dishes such as Sole meunière, Rabbit terrine in jelly or Champvallon lamb chops, including those that have been forgotten like the wild salmon steak with cabbage, the veal Grenadine with Zingara or the Ambassador. Jean-François Piège offers, through these recipes inspired by history and the territory, a book combining both production techniques and emblematic recipes of traditional French cuisine. Auguste Escoffier said “Good cuisine is the basis of true happiness. " The Chef's ambition is always the same: to transmit, on all occasions, the desire to please through French cuisine.