Viandes: Encyclopedie des Produits & des Metiers de Bouche
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Despite its subtitle positioning it as an encyclopedia, Viandes is best approached as a handsome, accessibly written collection of recipes for French home cooking centered around meat. Jean-François Mallet includes profiles of butchers and even a rotisseur, but these remain brief; the heart of the book lies in the kitchen.
The 80 recipes are wide-ranging but largely traditional, with familiar classics like steak frites, pot-au-feu, blanquette de veau, and a salt-crusted leg of lamb. Occasional dishes—such as glazed pork loin with sesame or lamb curry with coconut milk—draw from international flavors, but most reflect the style and structure of everyday French cooking, with an emphasis on hearty comfort and simple technique.
Nicely photographed and straightforward in tone, Viandes doesn’t break new ground, but it does offer a reliable, inviting reference for anyone who cooks with meat regularly—or wants to cook it better.
Hardcover. Color photographs throughout. In French.
Published on April 1, 2023
