BOOK

Cover of the book 'French Classics' by Matthew Ryle, featuring an illustration of a kitchen scene with cooking ingredients and utensils, and a red pot. Text includes a foreword by Raymond Blanc OBE and mentions 'easy and elevated dishes to cook at home'. Published by Bloomsbury.

French Classics: Easy and Elevated Dishes to Cook at Home

I’ve written a cookbook. My first one. French Classics. And it’s now available to pre order.

It’s packed with over 100 recipes. This is a cookbook not only about my favourite recipes, food memories and experiences, but also about how French cookery has shaped who I am.

But more than that, this book is about everything I’ve learned over the past fifteen years, from my first days at chef school to working in proper kitchens, and now running my own brasseries.

It’s the ultimate home cooking. This food is for everyone: it’s about cooking and eating with friends and family, not about fancy restaurant plates. I wanted to create a book that you can use on any weeknight to create a tasty dinner, and also that offers something special for when the in-laws are coming over and you hope to impress them.

You’ll find tips, tricks, a bit of chef know how. All in all, just good food, clearly explained.

The book is out 28 August 2025 in the UK, and 21 October 2025 in the US.

You can pre order it now, from all major book retailers.

Man pouring sauce over a roasted chicken with oranges and greens. Bottle and glass nearby.
Quote: 'A delicious cornucopia of classic French cookery delivered with aplomb' by Grace Dent.
Advertisement for the book 'French Classics' by Matthew Ryle, featuring a red background, book cover image, and endorsements from Raymond Blanc and Alex James.

“Matthew Ryle's passion for French food shines from every page, sharing traditional and much-loved recipes for home cooks to recreate authentic French dishes at home. Whether you're a seasoned cook or a beginner, Matthew's cookbook is a must-have for anyone looking to explore the flavours and traditions of French cooking.”
― Paul Ainsworth

A table set with a roast chicken in a pan, sliced vegetables in a round dish, a plate of diced bread or potatoes with sauce, a salad with tomatoes and greens, a bottle of rosé wine, a bottle of water, glasses, and utensils on a white tablecloth.

“Everyone should experience a beautiful coq au vin, a classic tarte tatin. Chef Matt makes French food easy for everyone.”
― Matty Matheson

“Matthew Ryle has cooked some of my all-time favorite dishes and is responsible for some of my most memorable meals. I admire him greatly-not just for his skill, but for his authenticity as a chef. If his food is anything to go by, this book will be nothing short of brilliant. I can't wait to dive in.”
― Ravneet Gill