8 best French cookbooks for a taste of the classic cuisine

If you’ve enjoyed Rick Stein’s TV show of the same name, this accompanying book will allow you to recreate your favourite dishes. His travels begin in the fishing port of Dieppe in Normandy, before ending in Cassis in the south, and along the way he recreates some of the region’s most loved dishes. From the perfect croque monsieur to buckwheat pancakes with mushroom and eggs, we found most of the ingredients listed easy to obtain, and Rick’s writing style a joy to follow.

More substantial mains include seafood gratin with caramelised apple, rabbit stew with Dijon mustard and the veggie-friendly confit tomato and aubergine tarte tartine. There’s also a strong dessert section packed with tarts and souffles.

Without doubt, dining at two-Michelin starred Le Clarence was one of the most memorable meals of our life. This coffee table-style book features 70 recipes from executive chef Christophe Pele, along with a series of interviews. It’s every bit as opulent as the stunning private mansion in which we dined, and even if you don’t attempt a single dish, it’s a dream to read. 

It begins with a recipe for the restaurant’s signature aged comte cheese gougeres (which as we recall, were so good we’d sell our grandmother to experience again), with chapters on milk, sea, veg and raw among others. For those with a sweet tooth, it closes with the decadent cocoa sorbet, with cocoa crumble and chocolate shavings. This stunning book is our only hope of recreating that once in a lifetime experience again. Wish us luck…

Provencal cuisine is designed to be shared in a leisurely way and this book had a lovely way of making us feel as though we were enjoying a couple of weeks in the Mediterranean. Caroline shares her love for olive oil, garlic, herbs, olives, anchovies, wine and bread, with chapters neatly split by season. 

There are lots of chic salads, including white asparagus with vinaigrette, simple tasty mains such as garlic roast chicken and pretty date and orange blossom madeleines. The whole book invokes cheerful mealtimes, eating alfresco under the late afternoon sun. We can see ourselves making the courgette rigatoni on repeat this summer.

Taking influence from Italy as well as North Africa, Provençal French cooking is a real melting pot of flavours. Alex Jackson’s restaurant (also called Sardine) was sadly unable to survive the financial impact of covid, however, this beautiful book shares the same simple, rustic ethos. We love how Alex finishes each seasonal chapter with a “Grande Bouffe” set menu, bringing all the wonderful recipes together in a feast, often centred around sharing-style joints of meat. Highlights include roast hake with samphire and tomato salad, decadent bowls of sunshine-orange bouillabaisse and the autumnal salt-baked guinea fowl.

When it comes to vintage French cookbooks, Richard Olney reigns supreme. This book was once voted “the best cookbook ever” by The Observer Food Monthly awards and despite first being released in 1970, still has a legion of fans today. Again, the 150 recipes centres on the flavours of Provence, and despite feeling like a relatively modern way of cooking, chapters are split by season. You’ll also find 32 menus, bringing the dishes together for various occasions – from festive meals to laidback lunches. Expect simple dishes such as scrambled eggs with truffles, crepes a la normande (with apple and brandy) and lamb stew.

A favourite of food writer Diana Henry’s, this book has been written for an American audience, with measurements in cups and ounces. However, if you can overlook that, this relatively new release is a real delight. Beautiful photography is dispersed throughout, with modern takes on old classics including endive, ham and walnut salad, simple chicken paillard and the super cosy poule au pot pie.

Sadly, French chef and restaurateur Albert Roux died earlier this year, aged 85. Thankfully his son Michel Roux Jr., chef at two Michelin star La Gavroche, continues in his legacy. In this book, he cleverly replaces the rich, creamy sauces synonymous with classic French cooking (think hollandaise), with lighter alternatives. Although it paves the way for a more modern, French-style of cooking suitable for every day, it’s far from a diet book. There’s still plenty of decadence by way of duck confit pie and simple chocolate mousse.

Another French classic that will go down in history, this title was first published back in 1961 and has been an inspiration to many. There are more than 100 recipes, but we love the “How to…” chapters covering various ingredients and techniques from “How to use a knife” to “How to prepare fresh asparagus”. This pretty reprint is a trophy title to collect, whether you cook from it or not.