- Imprint: Stewart, Tabori & Chang
- Publication Date: October 1, 2009
- Price: $40.00
- Trim Size: 8 x 10 1⁄2
- ISBN: 978-1-58479-794-4
- EAN: 9781584797944
- Page Count: 480
- Illustrations: More than 500 color photographs and illustrations
- Format: Hardcover
- Rights: US and Canada
In France, where eating is a national pastime, the long, leisurely Sunday lunch is a feast for the senses. It is this quality that acclaimed chef and author Stéphane Reynaud captures so perfectly in his paean to traditional French cooking. Rustic and approachable, humorous and convivial, French Feasts features 299 recipes for beloved dishes like patés, gratins, savory tarts, and braised meats that are the essence of French weekend fare.
From classic stews like navarin and boeuf bourguignon, to foie gras prepared six different ways, to crème brulée and gâteau Basque, the recipes come from all over France and even some former colonies (couscous is a national favorite). The book also includes beautiful, earthy photographs, whimsical illustrations, profiles of local producers, and fact-filled sidebars—a guide to cognac and Armagnac, how to make the perfect croissant, and much more—that evoke the considerable pleasures of the French table.
About the author
Stéphane 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 Ardèche plateau in France, Reynaud is the author of Pork & Sons and Terrine.