France has a culinary tradition that is among the most renowned in the world - from the sundrenched recipes of Provence, through the lusty, full-bodied dishes of Burgundy at the country"s heart, to the classic seafoods found along the Atlantic coast. Each area has its own atmosphere and distinctive cooking style, based on the tasty provincial produce - pungent cheeses, aromatic herbs, delicate butters and creams, fresh fish and shellfish plus an array of game, poultry and meats of the highest quality. Influenced by geography and tradition, these regional dishes combined with the classic cuisine create a culinary heritage rich in variety and character. This book provides a comprehensive collection of the very best of France. There are recipes for every occasion and for every level of expertise, including rustic regional dishes such as Cassoulet and Moules Mariniere, and extravagant classics such as Lobster Thermidor and Pheasant Breast with Apples, as well as lighter,...