FRENCH CLASSICS: EASY AND ELEVATED DISHES

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. In his first book, French Classics, he shows home cooks how to create both easy and elevated recipes with faultless results every time including Moules Mariniere, Beef Bourginon, Chocolate mousse, and many more. Foreword by Raymond Blan