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 St̩phane Reynaud captures so perfectly in his paean to traditional French cooking. Rustic and approachable, humorous and convivial,French Feastsfeatures 299 recipes for beloved dishes like pat̩s, 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 cr̬me brul̩e and g̢teau 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 sidebarsۥa guide to cognac and Armagnac, how to make the perfect croissant, and much moreۥthat evoke the considerable pleasures of the French table.
