French cuisine has laid the foundations for the Western culinary world since the 17th century, placing emphasis on seasonality, regionality and above all, respect for the creation of quality food.

French recipes draw on the food of both peasants and the aristocracy and it was the French who pioneered the concept of degustation with menus consisting of over 25 courses.

In this collection of French recipes you will find classics such as Tom Aikens' bouillabaisse and steak tartare, alongside more contemporary recipes like Pascal Aussignac's moreish Roquefort and cinnamon doughnuts and Laurie Gear's innovative snail bon bons.