French Country Cooking: Authentic Recipes from Every Region - Paperback

Authentic French Regional Recipes from National Assembly Members

French Country Cooking delivers 180 authentic recipes representing every region of France, compiled by members of the French National Assembly. This illustrated cookbook provides access to traditional French cuisine rarely experienced by tourists, featuring dishes passed down through generations in homes and farms across la France profonde.

Regional Specialties and Traditional Dishes

Each recipe comes directly from National Assembly members representing their native regions, ensuring authentic preparation methods and ingredients. The collection spans from challenging historical recipes like slow-cooked hare predating the French Revolution to simple everyday breads. Featured recipes include:

Foie gras in a Madeira sauce
Somme scallops in wine and cream
Puff pastry with blue cheese and pear
Sheep cheese and potato pastries

The cookbook covers mouthwatering soups, sides, main courses, and desserts that represent the diverse culinary traditions across French regions.

Cultural and Gastronomic Insights

Beyond recipes, this Good Cook Book Club selection includes fascinating legends from deep France, historical context for traditional dishes, and personal stories from the contributors. The book combines warmly personal narratives with witty political observations, all delivered with Gallic charm. It serves as both a practical cooking resource and a cultural exploration of France's lesser-known regions.

Ancestral Recipes and Generational Knowledge

The recipes collected here represent genuine ancestral cooking methods preserved through family traditions. These are not restaurant interpretations but actual home cooking techniques used in French households for generations. The comprehensive approach offers armchair travelers and serious cooks alike an inside look into private kitchens across France's diverse regions.

About the Contributors

Françoise Branget is a member of the National Assembly of France, representing the Doubs department and the Union for a Popular Movement.

Jeannette Seaver has authored three previous cookbooks: Jeannette's Secrets of Everyday Good Cooking (Knopf), Soups (Bantam), and The (Almost) No Cholesterol Gourmet Cookbook (Crown).

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