French Classics
Easy and Elevated Dishes to Cook at Home
1st Edition
Published on 21. October 2025
288 pages
978-1-63973-685-0 (ISBN)
Description
THE INSTANT SUNDAY TIMES BESTSELLER
'A delicious cornucopia of classic French cookery delivered with aplomb.' - Grace Dent
'A stunning debut book! An irresistible combination of culinary cleverness, boundless passion and absolute devotion to the great craft of cookery. Magnifique!' - Adam Byatt
With a foreword by Raymond Blanc, this is the indispensable guide to classic French cookery...
- Garlicky roast chicken, crispy potatoes and salad with a simple vinaigrette.
- Moules Mariniere with white wine, garlic and parsley.
- Beef Bourginon in a rich, velvety red wine sauce.
- Decadent chocolate mousse made from three ingredients.
Matthew Ryle, is a classically trained chef with a genuine love of French cuisine. He is Executive Chef at acclaimed London restaurants Maison and Café François and shares his culinary expertise on his hugely popular social media channels. In his first book, French Classics, he shows home cooks how to create both easy and elevated recipes with faultless results every time.
'Passion for French food shines from every page. A must-have for anyone looking to explore the flavors and traditions of French cooking.' - Paul Ainsworth
'Nothing short of brilliant.' - Ravneet Gill
'A delicious cornucopia of classic French cookery delivered with aplomb.' - Grace Dent
'A stunning debut book! An irresistible combination of culinary cleverness, boundless passion and absolute devotion to the great craft of cookery. Magnifique!' - Adam Byatt
With a foreword by Raymond Blanc, this is the indispensable guide to classic French cookery...
- Garlicky roast chicken, crispy potatoes and salad with a simple vinaigrette.
- Moules Mariniere with white wine, garlic and parsley.
- Beef Bourginon in a rich, velvety red wine sauce.
- Decadent chocolate mousse made from three ingredients.
Matthew Ryle, is a classically trained chef with a genuine love of French cuisine. He is Executive Chef at acclaimed London restaurants Maison and Café François and shares his culinary expertise on his hugely popular social media channels. In his first book, French Classics, he shows home cooks how to create both easy and elevated recipes with faultless results every time.
'Passion for French food shines from every page. A must-have for anyone looking to explore the flavors and traditions of French cooking.' - Paul Ainsworth
'Nothing short of brilliant.' - Ravneet Gill
More details
Edition
1. Auflage
Language
English
Place of publication
New York
United States
Illustrations
Color photography throughout
ISBN-13
978-1-63973-685-0 (9781639736850)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Classification
Other editions
Additional editions
Book
10/2025
Bloomsbury Publishing USA
€36.00
Shipment within 3-4 weeks
Person
Matthew Ryle is a devoted chef with more than ten years of experience in renowned global eateries including three Michelin-starred Alain Ducasse at The Dorchester (UK), Frioul (Dubai) and Isabel Mayfair (UK). He began his career at just fifteen in the Michelin-starred kitchen of L'Ortolan in Reading, UK. After becoming a firm favorite as a runner-up in the final rounds on MasterChef: The Professionals in 2018, Matthew launched one of London's busiest new restaurants, the French all-day brasserie Maison Francois, to great critical success and numerous accolades including two AA rosettes and a Michelin Plate. He lives in London. Matthew is now dedicated to sharing his culinary expertise by introducing uncomplicated, top-notch culinary experiences into people's households through his hugely popular and continually growing social media following. He lives in London.
Instagram and TikTok @MatthewRyle
Instagram and TikTok @MatthewRyle
