Includes index

Foreword -- Introduction -- La grande fête -- Starters -- Eggs -- Fish and shellfish -- Meat and poultry -- Potatoes -- Vegetables and salads -- Sweet -- Basics -- Glossary

"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"--Publisher's description