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France has a culinary tradition that is among the most renowned in the world -- from the sun-drenched specialties of Provence, through the lusty, full-bodied dishes of Burgundy at the country's heart, to the classic seafoods found along the Atlantic coast. Each area has its own atmosphere and distinctive cooking style, based on the flavorsome provincial produce -- pungent cheeses, aromatic herbs, delicate butters and creams, fresh fish and shellfish plus an array of game, poultry and meats of the highest quality. Influenced by geography and tradition, these regional dishes combined with the classic cuisine create a culinary heritage rich in variety and character. This book provides a comprehensive collection of the very best of France. There are recipes for every occasion and for every level of expertise, including rustic regional specialties such as Cassoulet and Moules Mariniere, extravagant classic dishes such as Lobster Thermidor and Pheasant Breast with Apples, as well as lighter, contemporary creations such as Broiled Goat Cheese Salad. Over 900 step-by-step photographs clearly illustrate the recipe methods, ensuring perfect results, whether you are attempting a hot souffle, cooking crepes for the first time, or brushing up on your pastry skills. The informative introduction gives a fascinating insight into the background of this most revered of cuisines, while stunning photographs of every finished dish are sure to inspire you to perfect familiar dishes and try out new ones. The cooking techniques are clearly explained throughout and there are useful cook's tips and a comprehensive glossary of unfamiliar terms, so even if you are a beginner in the kitchen, you can easily recreate the authentic flavors of France in your own home. Book jacket.