French Classics
Easy and Elevated Dishes to Cook at Home
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12 831 Ft (12 220 Ft + 5% VAT)
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- Discounted price 11 163 Ft (10 631 Ft + 5% VAT)
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12 831 Ft
Availability
Estimated delivery time: In stock at the publisher, but not at Prospero's office. Delivery time approx. 3-5 weeks.
Not in stock at Prospero.
Why don't you give exact delivery time?
Delivery time is estimated on our previous experiences. We give estimations only, because we order from outside Hungary, and the delivery time mainly depends on how quickly the publisher supplies the book. Faster or slower deliveries both happen, but we do our best to supply as quickly as possible.
Product details:
- Publisher Bloomsbury Publishing (UK)
- Date of Publication 28 August 2025
- Number of Volumes Hardback
- ISBN 9781526685513
- Binding Hardback
- No. of pages288 pages
- Size 248x196x28 mm
- Weight 1043 g
- Language English 699
Categories
Short description:
This is the indispensable guide to classic French cookery from star chef Matthew Ryle.
MoreLong description:
'A delicious cornucopia of classic French cookery delivered with aplomb.' - Grace Dent
'Everyone should experience a beautiful coq au vin, a classic tarte tatin. Chef Matt makes French food easy for everyone.' - Matty Matheson
With a foreword by Raymond Blanc, this is the indispensable guide to classic French cookery...
- Garlicky roast chicken, crispy potatoes and salad with a simple vinaigrette.
- Moules Mariniere with white wine, garlic and parsley.
- Beef Bourginon in a rich, velvety red wine sauce.
- Decadent chocolate mousse made 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.
'Passion for French food shines from every page. A must-have for anyone looking to explore the flavors and traditions of French cooking.' - Paul Ainsworth
'Nothing short of brilliant.' - Ravneet Gill
