Handful of Provençal recipes offered by cooking school.

Three recipes, by Jean-Marie Amat, traditional to the region.

Handful of traditional recipes.

Seven easy-to-do specialities of Lyon.

Three recipes from Burgundy by chef Bea Renau.

Discussion of the regional cuisine, including traditional foods, common pantry ingredients, glossary, and recipes such as olive tapenade, herb stuffed leg of lamb, salad Nicoise, ratatouille, and soupe au pistou.

Mediterranean-style recipes from the south of France.

Recipes from Olivier Roellinger of Maisons de Bricourt in Mont Saint Michel, France.

Five recipes that use this company's prepared mayonnaise and dressings as an ingredient.

Recipes for aïoli, aubergine casserole, and roast pork.

Classic French stew made with cubed beef and red wine. For best flavor it is cooked in several stages, and cooled for a day between each stage.

A handful of local specialties.

Recipes from the Isigny Sainte-Mère Co-operative that use cream and cheeses from Normandy.

Handful of recipes such as foie gras, duck confit and garbure.

Recipes offered by Alsatian restaurants.

Three traditional dishes.

Recipe for Provençal gratin of spinach and zuchinni.

Thirteen recipes from Picardy.