French Regional Food - Hardcover

Bienassis, Loic; Robuchon, Joel

4.27

11 ratings by Goodreads

Hardcover

ISBN 10: 0711236054 ISBN 13: 9780711236059

Publisher: Frances Lincoln, 2014

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A detailed, highly illustrated celebration of French traditional food, region by region, with recipes and an introduction by Joel Robuchon. Featuring more than 250 recipes and products, the book is divided into 27 chapters each corresponding to a distinctive regional cuisine. A culinary exploration of the French terroirs, landscapes, atmospheres and traditions, as well as iconic ingredients, traditional dishes and emblematic recipes.

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About the Author:

Jo�l Robuchon is a leading international multi-award winning celebrity chef. Named ‘Chef of the Century’ by the Gault Millau guide and winner of ‘Best Restaurant in the World’ by the International Herald Tribune, Robuchon is famous for his intricate and innovative French cuisine. He currently oversees eight restaurants in cities such as London, New York, Tokyo and Hong Kong and his restaurants have garnered a total of 25 Michelin stars – more than any other chef in the world.

Lo�c Bienassis is a specialist in French culinary heritage and gastronomy, and a researcher and historian at the European Institute of the History and Culture of Food, an organisation connected to the University of Francois Rabelais (named after the great food writer) in the city of Tours.

Review:

‘Anyone after a taste of France could fail to leave enchanted’

'Each chapter talks engagingly, mouth wateringly about regional specialities, their origins and their history. The recipes are gorgeous and the books production values superb; heavy paper, cloth binding and fine photography.'

�??Anyone after a taste of France could fail to leave enchanted�??

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