The latest cookbook from French chef Stephane Reynaud tackles the barbecue and who better to fire up the grill than the man who is an expert on meat and the author of bestsellers Pork & Sons, Ripailles, and Rotis. Here he presents barbecuing as an art. Beautiful full-color photographs of skewered sa[...]
Stephane Reynaud brings you 365 recipes, one for every day of the year and each one even better than the last![...]
From the best-selling French author of "Ripailles", "Rotis" and "365 Good Reasons to Sit Down to Eat" comes this celebration of all things grilled, seared and baked - Barbecue. With over 140 irresistible recipes including tender cutlets, succulent roasts and ribs, as well as a selection of accompani[...]
Featuring 60 easy, tasty hot dog recipes, prepared with passion in gourmet French style, Stephane Reynaud's Hot Dog is peppered throughout with light-hearted, quirky illustrations of cute canines, each with their eye on a tasty hot dog morsel. The recipes are divided into sausage type - from coars[...]
From much-loved chef Stephane Reynaud comes an extensive collection of nose to tail recipes combining responsible eating with delicious cuisine. Stephane's recipes showcase everything from traditional dishes to more modern fare including chicken liver terrines, pig's trotters, lamb liver and balsami[...]
Bestselling cookbook author gives us 75+ easy-to-make recipes for savory meat pies and tarts-- classic French comfort food just in time for the holidays
Master chef Stephane Reynaud, renowned for his simple yet elegant cooking style, presents more than 75 of his favorite recipes for savory pies[...]
Naturally low in fat and packed with vitamins, minerals and protein, pork is now an even healthier option than ever and is currently enjoying renewed popularity.
The ultimate and definitive pork cookbook, covering every cut of meat and containing recipes to suit all occasions and tastes.[...]
A terrine is a traditional dish that takes its name from the earthenware pot in which it is cooked. Originally, terrines were made with chunks of meat, although modern recipes now include lighter alternatives such as fish and vegetables, offering a colourful and intensely flavoured range. The terrin[...]
"Acclaimed Parisian chef Stephane Reynaud writes beautiful recipes that combine his passion for traditional French cooking with his enthusiasm for modern cuisine. His range extends from simple home cooking to more complex, intricate dishes. In Ripailles, which loosely translates into English as 'fea[...]
"From Stephane Reynaud, the bestselling French author of Ripailles, comes this book about roasts. Pot-roasted or oven-roasted, Rotis turns up the heat on cooking a butcher shop window's worth of meat. There's a roast for every day - Monday's beef, Tuesday's veal, Wednesday's poultry, Thursday's pork[...]
The highly acclaimed author of "French Feasts" and "Pork & Sons" explains what to do with gizzards, kidneys, feet, brains, tails, and all the restFrom much-loved chef Stephane Reynaud comes an extensive collection of nose to tail recipes combining responsible eating with delicious cuisine. Stephane'[...]
From the authority on soulful French cooking and author of "Pork and Sons" comes a definitive guide to roasting fish and meat, featuring 100 essential recipes
Think roasting takes all day? Not so, says bestselling chef Stephane Reynaud.
Whether it's "Grandma's roast beef " or "veal with an I[...]