Tourin annos

The photography alone makes me want to cook every single dish — each regional recipe feels like a little armchair trip through France. Chef Brahimi’s voice comes through clearly in the instructions, and the way he breaks down techniques makes even the trickier classics feel doable on a weeknight.

I’ve already cooked through three of the regional chapters and the lamb daube from Provence was a hit at Sunday dinner. Chef Brahimi’s notes before each recipe make you feel like he’s right there in the kitchen, and the photos alone get me planning a trip to France.

The recipes are laid out so clearly that even a clumsy home cook like me pulled off the bouillabaisse without panicking. I've already dog-eared half the pages for the regional classics I want to try next summer.