Why is the country cooking of France so compelling, and why does it exert such fascination and evoke so much respect? The answer lies in the terroir of its pays (regions), the fresh produce and specialty foods that are unique to each area and are then transformed into such traditional favourites as Soupeau Pistou and Choucroute Alsacienne. Anne Willan is well known for her highly respected cooking school in France, La Varenne, founded thirty years ago, as well as her many best-selling cookbooks. She combines her years of experience writing about French cuisine with extensive research, hands-on experience, and a deep appreciation of the current culinary trends in France to create this classic cookbook.

Photographer(s): France Ruffenach