經典法式食譜

I was a little worried the measurements would be confusing, but the step-by-step instructions for the classic béchamel turned out perfectly. My family devoured the coq au vin on the first try.

I've owned a few French cookbooks but this one actually reads like it was written for home cooks, not restaurant chefs. The recipe headnotes explain the why behind each step, and the coverage of regional dishes goes way beyond the usual suspects.

The béchamel and pot-au-feu instructions are written the way a French grandmother would actually explain them, no fussy chef jargon. I've made three recipes so far and each one came out right on the first try.