Discover the secrets to classic French cookery with French Classics by Matthew Ryle, the instant Sunday Times Bestseller. This indispensable hardcover guide, featuring a foreword by Raymond Blanc, is perfect for home cooks looking to master both easy and elevated French dishes for any special occasion or gathering.

Matthew Ryle, a classically trained chef and Executive Chef at acclaimed London restaurants Maison and Café François, shares his expertise, ensuring faultless results whether you are preparing a simple vinaigrette or a rich Beef Bourguignon.

• Instant Sunday Times Bestseller status.
• Features recipes from a classically trained chef with expertise in French cuisine.
• Includes both simple and elevated classic French recipes.
• Foreword provided by renowned chef Raymond Blanc.
• Recipes highlighted include Garlicky roast chicken, Moules Mariniere, Beef Bourginon, and a three-ingredient chocolate mousse.
• Other featured dishes: Onion Soup, Duck a l'Orange, Steak au Poivre & Frites, Chocolate Profiteroles, and Raspberry Souffle.

• Author: Matthew Ryle
• Binding: Hardcover
• Language: English
• Print Length: 288 pages
• Publication Date: August 28, 2025
• ISBN-13: 978-1526685513
• Dimensions: 248mm x 188mm x 24mm (Approx. 9.76 x 7.4 x 0.94 inches)
• Weight: 450g
• Publisher: Bloomsbury Publishing

Elevate your entertaining with this collection of authentic French recipes. Secure your copy of this highly-rated guide to French cooking today.