This book, published for Sainsbury's, follows the pattern of the earlier Mediterranean publication. It is a 96-page, extensively illustrated addition to the "Sainsbury Cookbook" series. Line drawings by Mandy Doyle show details of some of the techniques described in the text. The sections cover ingredients and specialities; soups and first courses; fish and shellfish; meat, poultry and game; and desserts and drinks, with a short epilogue. In her introduction Grigson writes, "For me, Normandy cooking is a return to good, basic home dishes, with the added pleasure of tracking down ingredients of the highest quality." Although the book was published for and sold by a supermarket chain, Grigson's recipes include dishes for which such stores would not be expected to stock key ingredients, such as saddle of rabbit (she suggests using chicken if rabbit is not available) for "lapin à la moutarde" and sorrel for "fricandeau à la oseille" (mentioning spinach as a substitute if necessary).