French Classics: Easy and Elevated Dishes to Cook at Home

(Hardback)

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With a foreword by Raymond Blanc


French food is having a real renaissance, in no small part due to Matthew Ryle's accessible and homely approach to this most classic of cuisines. This book is full of dishes that have stood the test of time, and deserve a place at your table. Dispelling myths as he goes, Matthew showcases mouth-watering, achievable recipes; it's food for big tables and made for sharing.


Whether youre looking to make the perfect Croque Madame for lunch, batch cook some Beef Bourguignon for the freezer, surprise on date night with Steak Diane, or wow your family and friends with a 'Grande Bouffe, FRENCH CLASSICS has you covered - and will leave you wondering why you havent been cooking this food your whole life. With a 70/30 split of Easy vs Elevated dishes, theres something for everyone, be they novice or expert.

Author Bio

Matthew Ryle is a devoted chef with more than ten years of experience in renowned global eateries including three Michelin-starred Alain Ducasse at The Dorchester (UK), Frioul (Dubai) and Isabel Mayfair (UK).

He began his career aged just fifteen in the Michelin-starred kitchen of LOrtolan in Reading, UK. After becoming a firm favourite as a runner-up in the final rounds on MasterChef: The Professionals in 2018, Matthew launched one of London's busiest new restaurants the French all-day brasserie Maison Francois to great critical success and numerous accolades including two AA rosettes and a Michelin Plate.

Matthew is now dedicated to sharing his culinary expertise by introducing uncomplicated, top-notch culinary experiences into peoples households through his hugely popular and continually growing social media following.