Best From France

Guy Savoy, master of haute cuisine and recipient of three Michelin stars, has never forgotten his culinary roots in the Dauphiné region of France, where, as a child, he learned to appreciate the pure flavors of local produce. Today, at his eponymous restaurant in the heart of Paris, he matches the most luxurious with the most simple ingredients to create dishes that are inventive, but still informed by the techniques of classic French cuisine. And when he cooks at home for family and friends, he favors savory seasonal basics. In this, his first cookbook to be published in the United States, Savoy shares his personal repertoire of recipes. These are the simple, tasty dishes the top chef cooks at home. Green Bean Salad with Crème Fraîche, Mediterranean Quiche, Strawberry Clafoutis: As the names suggest, many derive their intense flavor from a single ingredient enhanced by Savoy's expertly selected seasonings. The eighty recipes use seasonal fruits and vegetables, and most are easy to prepare. A handful of special-occasion recipes, like Lamb Stew with Spring Vegetables, and Cheese Soufflé, require a little more effort, but the rewards are worth it.