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SAVORING FRANCE : Recipes and Reflections on French Cooking

Georgeanne Brennan, Chuck Williams (editor)

21 ratings by Goodreads
ISBN 10: 0737020199 / ISBN 13: 9780737020199
Published by Time-Life Books, 1999
From Rare Book Cellar (Pomona, NY, U.S.A.)

AbeBooks Seller Since November 24, 2001 Seller Rating 5-star rating

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About this Item

Near Fine in a Near Fine dust jacket. Clean, bright pages. ; The Savoring Series; 12.90 X 8.90 X 1.20 inches; 256 pages; Original unclipped dust jacket protected by archival Brodart cover. All domestic orders shipped protected in a Box. Bookseller Inventory # 90851

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Bibliographic Details

Title: SAVORING FRANCE : Recipes and Reflections on...

Publisher: Time-Life Books

Publication Date: 1999

Binding: Hardcover

Edition: First Edition; First Printing.

About this title


"Savoring France takes readers on an unforgettable journey to the cities and hamlets, mountains and seacoasts of a country celebrated for its good food."

From Publishers Weekly:

The latest entry in this Williams-Sonoma series provides a wide-ranging, if unsurprising, look at Gallic cuisine. Brennan (The Food and Flavors of Haute Provence) divides the recipes into appetizers, entr es, vegetables and desserts, and each dish is derived from a specific region: Pissaladi re from Provence, Gratin ed Mussels on the Half Shell from Languedoc and Fondue from Franche-Comt and the Alps. Meat entr es tend to be grilled (Grilled Lamb chops with Fresh Thyme, Grilled Eel) or roasted (Duck with Lavender Honey, Roasted Veal with Whole Garlic). Some of the most appealing fare can be found in the chapter on vegetable dishes, many of which, such as Saut ed Asparagus and Artichokes with Black Olives and Parmesan and Stuffed Turnips filled with sausage, hazelnuts and currants, could be served as main courses. Desserts, such as Cherry Custard Cake, are generally fruit-based. The glossary is admirably thorough, the photography is lovely throughout and Brennan's sidebars (on topics such as foraging for mushrooms) are certainly competent, but the large format and full-color presentation may make this a cookbook destined for the coffee table rather than the kitchen counter. (Jan.)

Copyright 1999 Cahners Business Information, Inc.

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