Food of France: A Regional Celebration

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9781904920434: Food of France: A Regional Celebration
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French food is celebrated as one of the greatest cuisines in the world. The Food of France takes you on an exciting culinary journey, taking you through the regions and the classic dishes that are associated with them. And this is much more than a recipe book-with introductions and insights on subjects as varied as oyster farming, the Alsace choucroute festival and Parisian waiters-this is an invaluable guide to the wonders of French food.

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About the Author:

Sarah Woodward was brought up in Belgium and spent her early twenties in Paris working at Les Caves de la Madeleine, one of the most highly regarded wine shops in the city. She now spends half her time at her home in a remote village in the Pyrenees. She contributes regularly to the Financial Times, Condé Nast Traveller and Wine magazine. She is author of six books, including Tastes of North Africa.

From Booklist:

Although the land area of France approximates the state of Texas, its diverse regions offer a broad and deep range of approaches to eating. Paris emphasizes refined, sophisticated dining. Alsace's hearty flavors, heavy meats, and rich foods contrast with piquant Provencal cooking, where garlic, rosemary, and olive oil predominate. Normandy's cheeses, shellfish, and cream distinguish it from the peppers and river trout used in Basque country. Nevertheless, certain unifying principles unite the French approach to food. Devotion to wine appears everywhere, local wines having their own distinctive character and as much appreciated in their native provinces as the finest bottlings of Bordeaux and Burgundy. The French also demand multicourse meals, preferring multiple flavors to sheer quantities of food, and they rarely dine without a cheese course. Woodward captures these essential characteristics of regional French cuisine. Although recipes have been corrected for American measures, some call for such ingredients as "Charolais beef," a mystery to most American cooks. Mark Knoblauch
Copyright © American Library Association. All rights reserved

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