FRENCH CLASSICS: EASY AND ELEVATED DISHES fragrance and jasmine and base notes

and jasmine and base notes of patchouli and vetiver

and dishes reflective of region

Dry at room temperature + iron/press gently

Choose your own stylish stationery

FRENCH CLASSICS: EASY AND ELEVATED DISHES fragrance and jasmine and base notesMatthew Ryle is a classically trained chef with a genuine love of French cuisine. He is Executive Chef at acclaimed London restaurants Maison and Caf Franois. 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