French Feasts by Stephane Reynaud, includes recipes like Pumpkin Soup with Roasted Pumpkin Seeds (Soupe de Courge et Ses Graines Grillées); Neck of Mutton Stew (Ragout de Mouton); and Pike Terrine (Terrine de Brochet).
by Stephane Reynaud
In 2007, Stephane Reynaud's first book, Pork & Sons, was published to critical acclaim in the United States. This year, he returns to the American market with his next book, a stunning collection of 299 classic French recipes: French Feasts.
Reynaud perfectly captures the rich French tradition of home cooking and family dinners with this gorgeous, encyclopedic volume, a veritable "feast for the senses." The recipes raOnge from the rustic to the approachable, the humorous to the convivial. Reynaud's recipes for beloved dishes like pâtés, gratins, savory tarts, and braised meats are the essence of French weekend fare.
From classic stews like navarin and boeuf bourguignon, to foie gras prepared six different ways, to crème brûlée and gâteau Basque, the recipes come from all corners of France and even some former colonies (couscous is, after all, a national favorite). This book is filled with beautiful, earthy photographs and whimsical illustrations, as well as profiles of local winemakers, farmers, cheesemakers, and butchers. The book includes humorous guides to cognac and Armagnac, tips for how to make the perfect croissant, directions for opening oysters, and step-by-step instructions for making yogurt.
With French Feasts, Stephane Reynaud takes us into the heart of the French kitchen, sharing 299 traditional and beloved recipes.
Stephane Reynaud is the owner of Villa 9 Trois in Montreuil, near Paris, a highly regarded restaurant specializing in pork. The grandson of a village butcher on the Ardeche plateau in France, Reynaud is the author of Pork & Sons and Terrine.
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This page created December 2009
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