In this beautifully photographed and designed cookbook from chef Serge Dansereau, you will find 230 classic French recipes for the home kitchen, all carefully developed to make French food accessible to the everyday Australian cook. Combining expert French technique and wonderful Australian produce, Serge shares with us the kind of food he cooks at home, whether brioche or lemon crepes, cassoulet or clafoutis. To give you flexibility in the kitchen all year round, these recipes also offer seasonal or store cupboard variations. By substituting an ingredient here or there, you can turn a summer dish into a winter one, or adapt it to suit whatever you have in your pantry. French Kitchen also has recipes for every time of day, such as buttery brioche and baked peaches for breakfast, a salmon, potato and cream gratin for lunch, a piece of Basque custard cake for afternoon tea, and chicken confit with mushrooms and bacon for dinner, followed by a slice of chocolate and raspberry tart to finish up. There is a chapter on cooking for kids. | 
