Classic French cuisine is paired with the perennial appeal of easy, one-pot cooking in this wide-ranging cookbook illustrated with over 75 full-color photographs. One-Pot French offers mouthwatering recipes for traditional soups and stews, fish, poultry, and meat dishes, vegetables, sauces and even desserts. Celebrated chef Jean-Pierre Challet includes more than 100 recipes that represent the Mediterranean seafood of Provence, the buttery roasts of Tours, and the cheese-and cream-based dishes of Normandy, authentic French cooking that makes the best use of a single saucepan, skillet, or bowl.

About the Author

Author Jean-Pierre Challet is executive chef at one of Toronto's top-rated restaurants Cusine at the Fifth, and an instructor at the George Brown Chef School. He has held executive chef positions at several fine dining establishments, including his own restaurant Bouchon. Born in Lyon, France, he studied at the Ecole Hoteliere in Nice.

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