French Classics
The instant SUNDAY TIMES BESTSELLER with easy and elevated recipes to cook at home
Seiten
2025
Bloomsbury Publishing PLC (Verlag)
978-1-5266-8551-3 (ISBN)
Bloomsbury Publishing PLC (Verlag)
978-1-5266-8551-3 (ISBN)
This is the indispensable guide to classic French cookery from star chef Matthew Ryle.
THE INSTANT SUNDAY TIMES BESTSELLER
A Vogue "Best Coffee Table Book to Give This Holiday Season"
‘A delicious cornucopia of classic French cookery delivered with aplomb.’ – Grace Dent
'A stunning debut book! An irresistible combination of culinary cleverness, boundless passion and absolute devotion to the great craft of cookery. Magnifique!' – Adam Byatt
With a foreword by Raymond Blanc, this is the indispensable guide to classic French cookery...
- Garlicky roast chicken, crispy potatoes and salad with a simple vinaigrette.
- Moules Mariniere with white wine, garlic and parsley.
- Beef Bourginon in a rich, velvety red wine sauce.
- Decadent chocolate mousse made from three ingredients.
Matthew Ryle, is a classically trained chef with a genuine love of French cuisine. He is Executive Chef at acclaimed London restaurants Maison and Café François and shares his culinary expertise on his hugely popular social media channels. In his first book, French Classics, he shows home cooks how to create both easy and elevated recipes with faultless results every time.
‘Passion for French food shines from every page. A must-have for anyone looking to explore the flavors and traditions of French cooking.’ – Paul Ainsworth
'Nothing short of brilliant.' – Ravneet Gill
THE INSTANT SUNDAY TIMES BESTSELLER
A Vogue "Best Coffee Table Book to Give This Holiday Season"
‘A delicious cornucopia of classic French cookery delivered with aplomb.’ – Grace Dent
'A stunning debut book! An irresistible combination of culinary cleverness, boundless passion and absolute devotion to the great craft of cookery. Magnifique!' – Adam Byatt
With a foreword by Raymond Blanc, this is the indispensable guide to classic French cookery...
- Garlicky roast chicken, crispy potatoes and salad with a simple vinaigrette.
- Moules Mariniere with white wine, garlic and parsley.
- Beef Bourginon in a rich, velvety red wine sauce.
- Decadent chocolate mousse made from three ingredients.
Matthew Ryle, is a classically trained chef with a genuine love of French cuisine. He is Executive Chef at acclaimed London restaurants Maison and Café François and shares his culinary expertise on his hugely popular social media channels. In his first book, French Classics, he shows home cooks how to create both easy and elevated recipes with faultless results every time.
‘Passion for French food shines from every page. A must-have for anyone looking to explore the flavors and traditions of French cooking.’ – Paul Ainsworth
'Nothing short of brilliant.' – Ravneet Gill
Matthew Ryle is a chef with over ten years of experience in renowned global eateries including three Michelin-starred Alain Ducasse at The Dorchester, and has launched one of London's busiest restaurants, Maison Francois, receiving numerous accolades including two AA rosettes and a Michelin Plate. Matthew is now dedicated to sharing his culinary expertise through his hugely popular social media following.
| Erscheinungsdatum | 22.08.2025 |
|---|---|
| Verlagsort | London |
| Sprache | englisch |
| Maße | 248 x 188 mm |
| Gewicht | 1020 g |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Grundkochbücher |
| Sachbuch/Ratgeber ► Essen / Trinken ► Länderküchen | |
| Sachbuch/Ratgeber ► Essen / Trinken ► Themenkochbücher | |
| ISBN-10 | 1-5266-8551-5 / 1526685515 |
| ISBN-13 | 978-1-5266-8551-3 / 9781526685513 |
| Zustand | Neuware |
| Informationen gemäß Produktsicherheitsverordnung (GPSR) | |
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Buch | Hardcover (2025)
Edition Michael Fischer (Verlag)
CHF 49,90
