Bruno’s Cookbook: Recipes and Traditions from a French Country Kitchen

From the author of the internationally best-selling ＂Bruno, Chief of Police＂ series, comes a sumptuous French cookbook that immerses readers in the delectable countryside cuisine of Bruno’s beloved Périgord region, featuring favorite meals from Roasted Tomato Tapenade and Tarragon Chicken to A Most Indulgent Chocolate Cake.

Bruno Courrèges, the protagonist of Martin Walker’s internationally acclaimed mystery series, is not only the local police chief of the idyllic French village of St. Denis, but he also happens to be an impassioned amateur chef. In this delightful cookbook, the culinary and cultural inspiration behind Bruno’s fictional world comes to life. Featuring meals from the best-selling series, local recipes, charming anecdotes, and a history of the novels’ French setting, Bruno’s Cookbook invites readers into the bucolic life of Martin Walker and his wife, Julia Watson, and showcases their passion for the Périgord region’s rich cuisine.

Brimming with truffles and pâté, Bruno’s Cookbook features more than 90 recipes, including:

• Red Onion Tarte Tatin (Tarte Tatin aux oignons rouges)
• Gratin of Mussels with Parsley and Garlic (Gratin de moules)
• Duck Breast Fillets with Honey and Mustard (Aiguillettes de canard au miel et à la moutarde)
• Confit Potato Fries, Sarlat- Style (Pommes de terre à la sarladaises)
• Walnut Meringue Cake (Gâteau meringué aux noix)
• Homemade Blackcurrant Liqueur (Crème de cassis)

Also included is a new Bruno short story, ＂The Question of Chabrol.＂ A feast for the senses, Bruno’s Cookbook is a gorgeously illustrated edition that transports readers to France’s heartland.

MARTIN WALKER, after a long career of working in international journalism and for think tanks, now gardens, cooks, explores vineyards, writes, travels, and has never been busier. JULIA WATSON is a journalist and novelist. She has written for United Press International, The Washington Post and Gourmet magazine. The couple divide their time between Washington, D.C., and the Dordogne.
JULIA WATSON began her working life in publishing before moving into journalism. She was posted to the USSR as The Evening Standard’s first Moscow correspondent, and its then sister paper, the Daily Mail. She transferred to Washington DC, where, for almost ten years she was United Press International’s Food Writer, focusing on the politics of the food industry, nutrition, and food trends. She also wrote on food, chefs, and restaurants for The Washington Post, Gourmet magazine, and others. Her guide to the US capital’s ethnic food sources, eatWashington, was bought by The Washington Post and used as the foundation of the food section of their website. Watson is the author of the novels Russian Salad and American Pie; she has also compiled collections of poetry for children, as well as contributed to various books on food, lifestyle and interior decor. Currently, she writes Tabled, a food newsletter for Substack.