The food of France is perhaps the best known and loved of all the international cuisines. Its influence has been far reaching and yet much of this universal appeal lies in the time honoured traditions of its classic recipes. Each region has its own distinctive take on locally grown produce and it is this pastiche of flavours and cooking styles which combines to create dishes the world has come to know and love. From the hearty cassoulet to the sublime tarte tatin, this book contains a comprehensive selection of recipes complemented by a guide to the essential French ingredients.