French Classics: Easy and elevated dishes to cook at home

by Matthew Ryle

"Chef Matt makes French food easy for everyone. Everyone should love French food forever." -Matty Matheson

The most venerated French dishes, prepared for a new generation of chefs by rising star Matthew Ryle-with a foreword by Michelin-starred chef Raymond Blanc.

We're in the midst of a French food renaissance, in no small part thanks to Matthew Ryle and his accessible, warm approach to the most classic of cuisines. French Classics is full of recipes that have for centuries withstood the test of time-and are soon to break through to a new generation of chefs.

Whether you're craving the perfect Croque Madame for lunch or Beef Bourguignon on a cold night, hoping to surprise your partner with Steak Diane or wow your family and friends with a "Grande Bouffe," French Classics has you covered-and will leave you wondering why you haven't been cooking this food your whole life. With a 70/30 split of "Easy" and "Elevated" dishes, these recipes are made for any home cook who appreciates fresh ingredients, bold flavors, and true classics.

Genres: Cookbooks, Food, Cooking, Nonfiction

288 pages, Hardcover

Published October 21, 2025

Reviews

[Megan · Rating 5 out of 5]

My god. The pictures, the recipes, even the stories. I definitely found a bunch of recipes that I would love to try out. I've always been intimidated by French recipes but this makes it seem like I could actually cook them. Even the French onion soup seemed like it was just better.

[Christine · Rating 4 out of 5]

"Whether you're craving the perfect Croque Madame for lunch or Beef Bourguignon on a cold night, hoping to surprise your partner with Steak Diane or wow your family and friends with a "Grande Bouffe," French Classics has you covered-and will leave you wondering why you haven't been cooking this food your whole life."

This is a really nice book to help you tackle the fearsome French cooking! Lots of pictures and illustrations help give readers the ability to see the end result before deciding whether or it's something worth trying (especially if you're unsure of French names).

Another nice thing is that the book has a section divided into seasons, so readers can choose what's fresh at the moment, as well as "easy" and "elevated" recipe levels, for when you're feeling ambitious. I'm hoping to try the Dijon roast chicken and the Pommes sarladaises! With tarte tatin, of course!

I received a free ebook copy of this book from NetGalley in exchange for a fair review.

[Kim McGee · Rating 5 out of 5]

As someone who is a wannabe Julia Child but would surely lose a finger if she ever deboned a chicken, I found hope in this non-intimidating look at classic French cuisine. Matthew Ryle delivers clear advice , heartwarming anecdotes and explanations so that even a novice cook feels ready to give these recipes a try. Personally, I was skeptical that I could pull off the Dijon Roast Chicken or Steak au Poivre and who doesn't want to whip up an effortless French Onion soup or Tarte Tatin on a cold winter's day? I enjoyed the beautiful illustrations, the anecdotes, and found the glossary and skill section to be invaluable. My thanks to the publisher for the advance copy. Bon Appetite!

[Margo Jacques · Rating 4 out of 5]

These recipes are French classics/staples broken down in an easy to understand way and the ones that are a bit more complicated are labeled as 'Elevated' which is great for beginners.

The introduction to the dish before the recipe offers insight to the authors' experience in working as a chef, and explains how some recipes have variations that are much more difficult than the recipe in the book. The photos of fresh ingredients placed throughout the book reinforces the suggestion to use fresh, local ingredients; as they do in France.

Overall, a great tool for anyone interested in learning some French cuisine classics, in a simple, easy to read format.

[Myles · Rating 5 out of 5]

Chef Ryle has written the clearest compilation of classic French dishes I have ever read. As I go through making some of my favourite French flavours I will also catalogue the tastes and smells for my next visit to France, because there will always be a next visit to France.

[M. · Rating 5 out of 5]

It was a good read.