Healthy, mouth-watering and easy-to-make recipes have been designed so that every tasty mouthful delivers a nutrient-dense punch.
Trawling through the archives, features writer Sarah Rainey, has read through the great and the good as well as the more nostalgic recipes and culinary contemplations.
Sixty classic recipes, served with evocative photographs and a side order of historical titbits.
A sumptuous collection of over 100 recipes allowing us to discover the wonders of extraordinary French cooking in the comfort of our own homes.
Alain Passard is the chef who astonished the food world in 2000 by removing red meat from his three-Michelin-starred Paris restaurant L’Arpège, and dedicating himself to cooking with vegetables, supplied exclusively from