French Feasts
It's not often that a cookbook makes the ranks of our editor's picks. I have a couple to add in this year, but wanted to start first with Stéphane Reynaud's stunning collection of 299 classic French recipes: "French Feasts" (Stewart, Tabori & Chang; October 2009; $40 U.S./$49.95 CAN; ISBN 978-1-58479-794-4). This book has become coffee table, kitchen table, bedtime reading. We just can't put it down. It's a must-have for any serious home chef, professional chef or anyone who simply loves food. From classic stews like navarin and boeuf bourguignon, to foie gras prepared six different ways, to crème brulée and gateau Basque, the recipes come from all corners of France, and even some former colonies (couscous is, after all, a national favorite). This book is filled with beautiful, earthy photographs and whimsical illustrations, as well as profiles of local winemakers, farmers, cheesemakers and butchers. The book includes humorous guides to cognac and Armagnac; tips for how to make the perfect croissant; directions for opening oysters; and step-by-step instructions for making yogurt. For more information, visit www.abramsbooks.com.
