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Home » Books » Cooking, Food & Drink » International » General

So French

By Dany Chouet, Trish Hobbs

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Format: Hardback, 344 pages
Other Information: col. Illustrations
Published In: AUS, 01 July 2010
Acclaimed restaurateur Dany Chouet helped shape French cuisine in Australia throughout the 1970s and 80s through her successful restaurants Upstairs, Au Chabrol and Cleopatra. Now back in south-west France, she and her partner are wooing international customers with gourmet tours and Dany's quintessential country cooking. In her first book, So French, Dany tells her fascinating life story which is interwoven with more than 60 timeless recipes and complemented by stunning images taken at her home and guesthouse in the south of France. From traditional garlic and onion soup to hearty salt cod and potato ragout and sweet nectarine and raspberry gratin, browsing through the pages of So French is sure to make your tastebuds tingle and your thoughts travel to Provence.

About the Author

After moving from Paris to Australia in the 1970s, Dany opened Upstairs, the first authentic French bistro in Sydney. She went on to become a pioneer of French cuisine in Australia, creating the hugely successful Au Chabrol, Glenella and the renowned Cleopatra, a restaurant and guesthouse in the Blue Mountains of New South Wales. After a highly successful seventeen-year reign at Cleopatra, Dany then returned to rural France, the gastronomic centre of Europe, to continue her lifelong love affair with sensational cooking.

EAN: 9781741964943
ISBN: 1741964946
Publisher: Murdoch Books
Dimensions: 25 x 21 centimetres (1.72 kg)
Age Range: 15+ years
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1 review(s)
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Corrina on
 
If you love all things French you'll love this book- a great read and I felt transported by the stunningly beautiful photography. Alot of the story is set here IN Australia which made for and interesting read too about resturanting in the 70's and 80's. The recipes are mostly quite simple- I am trying some out this week. The book is just a beautiful book even if you're not that into cooking. I loved it!

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