Continued: The Country Cooking of France
The food is likewise dreamy and beautifully photographed. The image of Scrambled Eggs with Wild Mushrooms—silky-creamy eggs and glistening mushrooms draped over a crisp slab of country bread—is enough to make you rethink your dinner plans. (And if you do, you'll be glad.) Other standout dishes: Carbonnade de Boeuf, a deeply savory stew of onions and beef simmered in beer and topped with Dijon-coated croutons; Tarte Tatin à la Tomate, a savory twist on the classic apple dessert; and fresh, veggie-wonderful Ratatouille. Willan suggests spooning Ratatouille leftovers into a casserole, cracking eggs on top, and baking. Listen to her; it's delicious! There are many indulgent recipes, but those seeking lighter fare will have no trouble finding vegetable salads and stews, lean fish and poultry dishes, and other recipes that go easy on the butter and cream.
GIVE THIS TO: The intermediate cook in love with the romance of France. —Ann Taylor Pittman