This important new series rediscovers the early heroes of cookery. Reissuing texts that for decades have been available only to collectors of old books, each title has been redesigned giving the original an updated yet timeless look. These classic voices convey the flavour of their times and yet are astonishingly relevant to today's reader. This series will establish itself as an exciting new source of reference and inspiration for all food lovers. First published in June 1923, Xavier Marcel Boulestin's book was an immediate success, which did much to popularise French cuisine in the English-speaking world. In this charming book, Boulestin dispels the myth that French cooking is complicated, rich and full of nondescript dishes with pretentious names by offering up over 200 delicious recipes - including traditional favourites such as Sorrel Soup, Pommes de Terre Boulang?re, and Galette au Chocolat - which are simple and easy to make. The book also reveals both that many of the very best French dishes are made up of ‘remnants' and that there is very little waste in the French kitchen. Written in an engaging style and filled with anecdote and advice, Simple French Cooking is a timeless classic that demands to be included in any keen cook's collection.
