A gastronomic tour of regional France follows the route of the Tour de France, introducing the classic recipes from each region, from Cassoulet to Cherry Clafoutis.

Compiled by Frenchman Gabriel Gaté, this beautiful book is a must have for lovers of French cuisine. Gabriel introduces the ingredients and the famous specialties of each region, presenting recipes which have all been tested and written to make cooking French food simple and delicious.

Recipes include Cheese Soufflé from the Jura Region, Lamb Casserole with Green Olives from the Languedoc/Pyrenees Region, Beef and Beer Stew from the Northern Region, and Hazelnut Meringue with Chestnut Cream and Raspberries from The Alps Region.

Francophile Antonia Pesenti, who has spent much time traveling around France, interprets French life through her pink, black, and grey drawings, from the pretty patisserie windows to the charcuteries and street markets. This collection of 100 provincial recipes is a wonderful gift, keepsake, and book to cook from.