This book, which constitutes a true guide to French cuisine, will allow you to prepare and enjoy the most famous dishes of the country that has made food one of life's greatest pleasures. To achieve this, a team of specialists conducted an extensive tour of all corners of the country and during their journey tasted the specialties, spoke with the cooks, obtained the recipes, noted their secrets, and detailed the processes. The journey covered everything from the typical workers' cafés (bouchons) of Lyon, the marvelous kitchens of Provence and the refined Parisian pastry shops, to the fish markets of Marseille and its famous bouillabaisse, the farms of Périgord — where they prepare the most celebrated and traditional foie gras — the cellars of Bordeaux and the cheese dairies of Normandy. Each recipe was photographed during its preparation. The book also includes beautiful images of the regions, guidance on selecting ingredients and products, as well as sections dedicated to cheeses, wines, charcuterie, breads and pastries, fish and seafood.