I bought this book after returning from my study abroad in France solely for the Salade de Fromage de Chèvre Mariné that was included (and which graces the front cover). This was hands-down my favorite thing I ate during my entire study abroad - of which I ate plenty - but now don’t get to enjoy as frequently.

I have now read through it multiple times, and unlike other French cookbooks, this one seems nearly comprehensive - down to the sections on frogs, snails, innards, and other meals that take some mental preparation to consume. Those sections aside, there are so many recipes that sound delicious and look easy to make. The scope of this cookbook is extensive, and the recipes are laid out step by step with suggestions of add-ins. This book is also interspersed with tidbits about French culture and cuisine, which helps make it a great resource.

My only complaint, however, is the dismal amount of photos. While photos do take up a lot of space, I feel any cookbook should have a photo for each recipe. Of the photos that were included in The Country Cooking of France, many of them are of French culture, not the food. These photos are interesting and fun to look at, but with such a limited number in the book I wish they were of the recipes instead.