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The Country Cooking of France Hardcover – September 6, 2007

by Anne Willan (Author), France Ruffenach (Photographer)

4.5 139 ratings

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Renowned for her cooking school in France and her many best-selling cookbooks, Anne Willan combines years of hands-on experience with extensive research to create a brand new classic. More than 250 recipes range from the time-honored La Truffade, with its crispy potatoes and melted cheese, to the Languedoc specialty Cassoulet de Toulouse, a bean casserole of duck confit, sausage, and lamb. And the desserts! Crpes au Caramel et Beurre Sal (crpes with a luscious caramel filling) and Galette Landaise (a rustic apple tart) are magnifique. Sprinkled with intriguing historical tidbits and filled with more than 270 enchanting photos of food markets, villages, harbors, fields, and country kitchens, this cookbook is an irresistible celebration of French culinary culture.

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Editorial Reviews

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"This beautiful book is proof that there is always something more to learn about the cuisine of France, even for a French-trained professional chef." Jacques P pin, chef, cookbook author, and public television cooking series host

"The Country Cooking of France is fabulous for looking and cooking. A highly acclaimed teacher, food writer and cookbook author, Willan is the founder of the famed LaVarrene Cooking School in Burgundy. She knows French cuisine and culture intimately and shares that magnificent bounty here. A gift book par excellence for gourmet travelers and for those who would rather cook that cassoulet at hime, just dreaming of dinner in a ch teau." Bookpage, December 2007

"Anne Willan's The Country Cooking of France (Chronicle, $50) is a powerful attempt to set forth regional classics, complete with history, provenance, and terroir. It's fascinating to watch the same fish stew transform from saffrony, Pernod-laced bouillabaisse neawr the Mediterranewan to oniony, buttery chaurdree by the Atlantic Coast. Gorgeous pastoral photography, too." The Boston Globe, Dec. 19, 2007

"'Regionalism is back' declares the much-lauded cookbook author and cooking teacher before plunging into soups from Provence or Perigord or pork recipes from Normandy or Burgundy. Willan's heralding of these classic recette du terroir (or recipes from a specific place) suffuses the book with a respect for authentic flavors, all the while exciting the reader with the desire to capture the essence of the real thing." Chicago Tribune, Dec. 12, 2007

The season's most comprehensive tome on French fare is Anne Willan's The Country Cooking of France, a 400-page volume with gorgeous photos, carefully written recipes that really work, and enough information about cooking trends, ingredients and techniques that you'll feel immersed in all things French." Cookbook Digest, January, 2008

"In the beautifully photographed The Country Cooking of France (Chronicle Books, $50), Anne Willan takes the reader on a culinary journey through the distinct gastronomic regions of France." Panache, January 2008

"Longtime French-cooking authority Anne Willan's latest book, The Country Cooking of France (Chronicle Books, $50), presents a lifetime's worth of work in more than 250 recipes. The book is filled with color photographs that capture the romance of the French countryside and includes many sidebars on culinary traditions. It looks too pretty to sit on the kitchen counter. But it's a workhorse at heart, with clearly written instructions and, welcome but more unusual, the reasons for preparing a dish a certain way." Houston Chronicle, January 30, 2008

"Regionalism is back declares the much-lauded cookbook author and cooking teacher before plunging into soups from Provence or Perigord or pork recipes from Normandy or Burgundy. Willan's heralding of these classic recette du terroir (or recipes from a specific place) suffuses the book with a respect for authentic flavors, all the while exciting the reader with the desire to capture the essence of the real thing." Chicago Tribune, December 12, 2007

"Willan was friends with Julia Child, an her book feels a little antique. But her focus on the classics actually ends up refreshing, and her recipes - longer, but clear and detailed - are reassuring." The Charlotte Observer, January 23, 2008

"Vigorously researched and exquisitely photographed, Willan's exhaustive treatise on the instinctive cooking of the "country folk" of France is authoritative and direct. We admire by her sentiment that "there's a right way to cook traditional dishes, and all others are wrong". When it comes to classic provincial French cuisine, cookbooks don't get much more complete than this." Saveur, February, 2008

"One of the best cookbooks of this year was The Country Cooking of France (Chronicle Books, $50, 392 pages), a big and bold work by Anne Willan. As good as it is, it is better as a reference book for a lifestyle that few of us have time to pursue, but love to read about." Sacramento Bee, December 26, 2008

"Open the book, and notice the pretty scalloped edge of the jacket, one of the many clever touches that appear throughout the big (5 1/2 pounds), not cheap ($50) but luxurious (feel the luster of the paper!) book. The design manages to feel old-fashioned yet completely fresh at the same time, in the same way that Willan's recipes and outlook are so old they're new...Part of the visual treat of "Country Cooking" are the photos of the finished dishes (I want to lick the sauce off the veal chops with mustard on Page 149), and the equally lusty environmental shots (the most beguiling goat photo ever is on Page 63)." —The Oregonian, February 2008

About the Author

Anne Willan is an award-winning cooking teacher, food writer, and the author of more than 30 cookbooks. She operates La Varenne, her esteemed cooking school, at Chateau du Fey in Burgundy, France.

France Ruffenach is a San Francisco-based photographer, whose work also includes Tartine.

Product details

Publisher ‏ : ‎ Chronicle Books; First Edition (September 6, 2007)
Language ‏ : ‎ English
Hardcover ‏ : ‎ 392 pages
ISBN-10 ‏ : ‎ 0811846466
ISBN-13 ‏ : ‎ 978-0811846462
Reading age ‏ : ‎ 13 years and up
Grade level ‏ : ‎ 8 and up
Item Weight ‏ : ‎ 5.45 pounds
Dimensions ‏ : ‎ 9.75 x 1.5 x 11.38 inches

Best Sellers Rank: #686,523 in Books (See Top 100 in Books)
- #380 in French Cooking, Food & Wine

Customer Reviews:
4.5 139 ratings

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Anne Willan

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Anne Willan has had an extraordinary career in the culinary arts and is recognized as one of the world’s preeminent authorities on French cooking. She founded École de Cuisine La Varenne in Paris in 1975.

Inducted into the James Beard Foundation Awards Hall of Fame for her “body of work” in May, 2013, Anne has more than 50 years of experience as a teacher, author and culinary historian. She has written more than 30 books, including the influential La Varenne Pratique and the 17-volume, photo-illustrated Look and Cook series, showcased in a 26-part PBS program which she hosted. Her books have been translated into more than two dozen foreign language editions.

In July, 2014, Anne was awarded the rank of Chevalier of the French Legion of Honor for her accomplishments in promoting the gastronomy of France. As a teacher, Anne has given cooking demonstrations and lectures throughout North America as well as Europe, Australia, New Zealand, South Africa, and Chile, and appeared often on television programs. Anne’s book, The Cookbook Library: The Cooks, Writers, and Recipes That Made the Modern Cookbook (University of California Press, 2012), has received many accolades, including the prestigious Gourmand Hall of Fame Award and the Jane Grigson Award from the International Association of Culinary Professionals (IACP). Anne’s recent induction into the James Beard Foundation Awards Hall of Fame for “body of work” puts her alongside an exclusive set of food world legends including Julia Child and Elizabeth David. Anne’s memoir, One Soufflé at a Time: A Memoir with Recipes (St. Martin’s Press, 2013), won the 2014 IACP Award for Literary Food Writing.

Born in Newcastle, England, Anne received her master’s degree from Cambridge University, then studied and taught cooking in London and Paris before moving to the United States, becoming a citizen in 1973. Early in her career Anne was an associate editor at Gourmet magazine and was the food editor at the Washington Star newspaper. From 1994-2010, Anne wrote food columns for the Los Angeles Times and Tribune Media Services International. She was elected to the Who’s Who of Food and Beverage in America in 1986 and was honored in 1995 both as Grande Dame of Les Dames d’Escoffier International and with the Silver Spoon Award from Food Arts magazine. In 1999, the IACP recognized Anne with its prestigious Lifetime Achievement award, and she was elected to the World Food Media Hall of Fame in Australia. Bon Appétit named Anne as Cooking Teacher of the Year and the Philadelphia Book and Cook Festival honored her with their Toque Award in 2000. In June 2018, Anne was awarded the Lifetime Achievement Award from Guild of Food Writers.

Anne is an honorary trustee of the IACP’s Culinary Trust and serves an Emeritus Advisor for The Julia Child Foundation for Gastronomy and the Culinary Arts, as well as on the Advisory Board of Zester Daily, a website reporting on the culture of food and drink around the world. She was President of the IACP from 1990-1991 and Treasurer of the IACP Foundation (now The Culinary Trust) from 1999-2003. Anne has five grandchildren and divides her time between London and the Southwest of France. For more information about Anne, her books, and La Varenne, please visit www.lavarenne.com. To follow Anne on Facebook and/or Twitter, search @AnneWillan.

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4.5 out of 5

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denise

I had to have it!

Reviewed in the United States on September 30, 2012

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I was thrilled when I found this beautiful cookbook. It's been a long time since a cookbook has captured me this way. It is exceptionally written. In reviewing all the recipes I became excited to think of being in the kitchen this fall with these new recipes to try. I can't wait! And besides all the wonderful recipes there are little stories all through the book describing various foods, and how recipes came about, things like the importance of onions, charcuterie, pastry's. She describes various villages and regions and cooking in those areas. I loved reading all the stories and explanations. It's like two books in one. The photographs are beautiful and so real, like the food is sitting in front of you on your table. I can't wait to make the recipes and take some photo's to see if I can replicate them. I own many cookbooks and rarely buy new ones these days but this book I had to have for my collection. It will be sitting on my kitchen counter for the first few months!

3 people found this helpful

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ranch lady

Great cookbook!

Reviewed in the United States on September 2, 2022

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I like everything about this cookbook. The layout is perfect...beautiful photos, clear recipes, etc.
Happy to have it in my culinary library!

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DC Fabric Art

Who the hell did the proofreading

Reviewed in the United States on November 10, 2022

Verified Purchase

I realize that we do not all speak English in this world but when a book is presented to me in English I would prefer there be no misspelled words. France was spelled three different ways and only one correct. There are other misspelled words. Unforgivable. Recipes nice though.

2 people found this helpful

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Ginny Mapes

Bon appétit--The Country Cooking of France

Reviewed in the United States on March 1, 2013

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Here is a wonderfully huge coffee table book on French Country Cooking. It is a history lesson along with the lifestyle and recipes of the French countryside. Beautiful photography accompany the recipes. Learn how Roquefort came to be. Legend has it that a shepherd boy mislaid his lunch of bread and white curd cheese in a limestone cave. A few weeks later he returned to collect it to find his abandoned cheese had become lined with veins of blue-green mold: the first Roquefort.

I have a French friend who is living in the United States. She checked this book out so many times from the library to get the French recipes she needed, she finally bought the book. It is truly the go-to book for riches of rural France.

The author gives the reader the French sights, smells, and the diversity of ingredients that change with the seasons. Included is a detailed map of France where the famous produce can be found.

In many country households the day ends with a big bowl of broth and vegetables fortified with bacon, cheese, along with quantities of bread. Where else could you find cream of chestnut soup? I think I will skip the chapter on frogs and snails! I am more the eggs and cheese person. I love, love, love Quiche Lorraine.

There is a section on wine including how to cook with it. (Now I am also skipping the section on duck-- and the one on game birds.) Even though there are the recipes I am skipping, who knows someday I might need them?

On to Potatoes, Pasta and Legumes.

Love the section on olives, olive oil. Check out the recipe for Ratatouille on page 261.

Glossary included gives the ingredients, techniques, recipe and equipment you might have questions about. Recipes are given in US measurements and metric. Extensive index makes this a wonderful book for the collector and serious French chef.

20 people found this helpful

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Page

Delicious recipes

Reviewed in the United States on May 9, 2021

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I bought this for my son when he was in high school after a trip to France. He has always loved cooking and now when he comes home from college he makes us a dish from this amazing cookbook. His favorite so far is poulet basquaise (sp) and scalloped potatoes as seen in the photo. I've thought about ordering a copy for myself because the recipes are so amazing.

3 people found this helpful

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ALICE

Excellent book! Don't think twice, just buy it!

Reviewed in the United States on August 31, 2009

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I decided to buy that book because it features some recipes that my French grandmothers used to make. I have not been disappointed! I tried several of them already (watercress soup, the coq au vin) and I found exactly the taste of my chilhood diners. The recipies are very well explained, accompanied with the tips and tricks that make a dish absolutely perfect. The book covers lot of areas of France, from the most famous to some least known recipes, with historical tidbits of those French regions that are both informative and pleasant to read. The book is also a pleasure to the eyes. The photographs are beautiful. The book is of very good quality. So that can be a beautiful coffee table or a perfect gift. I strongly recommend this book to anyone who want to become familiar or perfect their French cuisine cooking skills. Finally, I find this book very helpful for any French living in the US, who like me is looking for authentic recipes without having to go through the convertions and translation of the French recipes.

21 people found this helpful

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Brad Moore

Kindle edition missing pages, partial recipes.

Reviewed in the United States on March 19, 2019

Verified Purchase

This is an outstanding book. Wonderful recipes, little vignettes of life, great fun to read, and to cook from. However the kindle edition is missing pages, leaving partial recipes, and unintended cliff hangers. What a crime, this is a top notch book brutalized by careless editing for the online edition.

24 people found this helpful

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SashaSasha

... recipes out of this book and they've all been great! Authentic

Reviewed in the United States on March 13, 2017

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I've cooked the most recipes out of this book and they've all been great! Authentic, easy to follow recipes with great tasting results. It's less confusing and time consuming than Julia Child's cookbook. The recipes and directions are very easy to follow despite having an intimidating ingredients list for some recipes, this book lays it all out in an easy to follow fashion.

I love Julia Child, if you're looking to branch out of the Mastering the Art of French Cooking this cookbook would be the next best one to start exploring.

9 people found this helpful

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MjG

Beautiful

Reviewed in Canada on March 30, 2021

Verified Purchase

Exceeded my expectations, beautifully written with clear and precise recipes. Photography captures the feeling of France as I imagined it would be.

Vicktor Belicak

best book

Reviewed in Germany on July 16, 2013

Verified Purchase

I am totaly excited about this book. delivery, was perfect and now I am enjoyin the fantastic world of cooking France.

One person found this helpful

Mrs S A Walker

Country Cooking of France by Ann Willan's

Reviewed in the United Kingdom on January 3, 2013

Verified Purchase

This is the most beautifully produced book which is ful of interesting and different recipes which, from past experience of Ann Willan's work, I know will all be' doable' - unlike so many of the television chefs' recipes which don't seem to have the same rigorous testing before being published. Not only does the book contain recipes but also has fascinating articles on the production of food, regional topics of interest and so much more to read of interest to those interested in food. Highly recommended as a prize possession.

One person found this helpful

Raymond L. Sadler

One volume summary of French country cooking

Reviewed in the United Kingdom on April 22, 2012

Verified Purchase

This book is a distillation of every worthwhile French recipe in my collection; if I had to take just one to a desert island this would be it. Anne Willan has done a marvellous job in compressing so much first-hand knowledge into it. Her credentials are first-class - La Varenne etc. The recipes look to have been well tested, and I can't wait to get to work. These volumes by Chronicle Books and superb productions

One person found this helpful

C. M.

Poor quality used book!

Reviewed in Canada on August 27, 2023

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Used book - looks *very* used (almost tattered!). Certainly NOT worth the costly price I paid for this at all!

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