Mireille Johnston’s French Cookery Course

Mireille Johnston’s French Cookery Course brings you all the flair and passion of French regional cookery.

In this, the second of two books, Mireille concentrates on nine recipe areas: soups, sauces, eggs, salads, meats, charcuterie, cheeses, desserts and home beverages. In addition, she introduces six French regions: Île de France, Normandy, Languedoc and Roussillon, South West, Lyonnais and Savoie, and Val de Loire. Each one has its own character and cookery style which is closely related to its agricultural heritage, the geography of the region and the legacy of its history.

Mireille gives lots of advice on preparation and suggests time-saving methods to help the busiest cook enjoy both the creating and sharing of a meal, whether it’s a comfortable family meal or a dinner party for friends. As well as her own version of many French classics, Mireille has included the recipes of both famous chefs and ordinary householders from the major BBC television series
A Cook’s Tour of France.

Illustrated with stunning photographs of the regions and recipes, Mireille Johnston’s French Cookery Course allows you to create the taste of France in your own kitchen.