Beef and Potatoes by Jean-Francois Mallet

Here are 200 recipes, classic and modern, for two if the world's favourite ingredients.

In the Beef chapter there are luscious, hearty recipes such as rib eye steak with garlic chips; Belgian beef and beer stew; and roast beef with bearnaise sauce.

In the Potatoes chapter: how to make the ultimate chips; potato pancakes with spinach and mint; potato fritters; and potato puree with truffles.

In the Beef and Potatoes chapter: classic cottage pie; beef and potato tagine with mint yoghurt; traditional beef wellington with duchess potatoes; and Mexican-style braised beef.

With 200 recipes for everything from steak and chips to warming beef bourguignon, we've got your dinner options covered.

Jean-Francois Mallet studied at the renowned culinary arts school Ferrandi, in Paris, and worked for some of France's top chefs before becoming a food photographer. He now travels the world in search of incredible meals and the talented people who make them.