French Classics

With a foreword by Raymond Blanc, this is the indispensable guide to classic French cookery... Garlicky roastchicken, crispy potatoes and salad with a simple vinaigrette. Moules Marinierewith white wine, garlic and parsley. Beef Bourginonin a rich, velvety red wine sauce. Decadentchocolate moussemade 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.