Ripailles by Stéphane Reynaud
This is quite possibly the best French cookery book on the market, a book of such beauty you will want to stroke it.
Inside it's tactile padded cover Ripailles is packed recipes with photography you will just want to pore over.
A Sunday that begins well must end well. Out comes the boules, the crowd is reassembled, hunting and fishing memories turn into epics, football matches into World Cup finals...It’s a ripailles and it’s good. It’s late, the leftovers have gone, the dregs of the bottles have dried up, the yawns become contagious, the time to say goodbye has come...bring on next Sunday.
Acclaimed Parisian chef Stéphane Reynaud writes beautiful recipes that combine his passion for traditional French cooking with his enthusiasm for modern cuisine; from simple home cooking to more complex, intricate dishes.
In Ripailles, which loosely translates into English as ‘feast’, Stéphane presents the very best of the French kitchen and delves into the origins of French cuisine. With a unique and delicious array of recipes, covering entrees and soups, patés and terrines, salads, omelettesand egg dishes, meat, seafood, chicken and vegetables, cheese and wine, plus pastries and desserts, this is the most comprehensive French cooking collection you will find.
Try the simple soft-boiled eggs with a variety of accompaniments, a delicious cheese souffléor a bowl of warming pumpkin soup, then move on to some more elaborate fare such as beef cheeks
bourguignon, duck breast with blackcurrants and scallops tartare with poppy seeds. There is a selection of desserts to die for, including the upside-down apple tart, lemon meringue pie, baked custard creams, and delicate cinnamon shortbread biscuits. Need a little cheese to finish your bread? Choose from the most decadent selection of barbecued camembert cheese, roasted picodon cheeses and the savoi-style fondue.
Stéphane brings his love and regard for fresh produce to the fore, introducing French producers, regions and techniques throughout Ripailles, uniting the recipes and the source in his own individual way. He provides instructive explanations of origins, varieties, cuts, techniques and useful equipment.
Featuring 299 recipes, captivating internal design and laden with engaging location and food
photography, this is truly a cookbook to treasure.
StéphaneReynaud is the chef and owner of renowned restaurant Villa 9 Troisin Montreuil, just outside of Paris, France. His acclaimed first cookbook, Pork & Sons, was awarded the 2005 French Gourmand Cookbook Award . Stéphanecomes from a family of pig farmers and butchers and now lives in Paris and Saint-Agrève, a small village in Ardècheregion of France, with his wife and three children. Ripailles is his third cookbook.
Bon Appetit.
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