Search Results for "food-of-france"

The Food of France

The Food of France

A Journey for Food Lovers

  • Author: Maria Villegas
  • Publisher: Allen & Unwin
  • ISBN: 9781740454711
  • Category: Cookery, French
  • Page: 296
  • View: 3216
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The Food of France gives you a real taste of a country that has one of the world's great cuisines. This book takes you on a culinary journey, from the restaurants of Lyon to the kitchens of Provence, with accompanying location photography. Each recipe is accompanied by useful hints on methods and ingredients. To partner the recipes, special sections explore the essence of French food, including cheeses, charcuterie and bread. OTHER TITLES IN SERIES *The Food of India, *The Food of Italy, *The Food of China (June 2005), *The Food of Thailand (June 2005)

The Food of France

The Food of France

  • Author: Waverley Root
  • Publisher: Vintage
  • ISBN: 0679738975
  • Category: Cooking
  • Page: 450
  • View: 1181
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The foods of each region of France are discussed in relation to local customs and traditional ways of life

The Elusive Truffle: Travels In Search Of The Legendary Food Of France

The Elusive Truffle: Travels In Search Of The Legendary Food Of France

  • Author: Mirabel Osler
  • Publisher: Random House
  • ISBN: 1446436810
  • Category: Travel
  • Page: 272
  • View: 9263
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In years gone by, the traveller in France could rely on coming across a restaurant where the tables were ready-laid with heavy cotton napkins, a carafe of wine and a basket of freshly baked bread, and where the ensuing meal would encompass recipes of remarkable local dishes handed down from generation to generation. But no longer. In an inspiring quest for this rapidly disappearing traditional cuisine and culture, Mirabel Osler travels the length and breadth of France, focusing on individual chefs and restaurants, exploring producers and suppliers such the travelling butchers and bakers, and the local markets where much of the produce is bought. It is an enticing and evocative picture of a way of life which is fast being eroded by the modern world, but also an affirmation that, for some, the old traditions will always survive.

The Food of France

The Food of France

A Regional Celebration

  • Author: Sarah Woodward,Richard Jung
  • Publisher: N.A
  • ISBN: 9781856266505
  • Category: Cooking, French
  • Page: 208
  • View: 4331
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In 175 recipes from 14 regions, an exploration of the dishes themselves and the influences that formed them.

The Festive Food of France

The Festive Food of France

  • Author: Marie-Pierre Moine
  • Publisher: N.A
  • ISBN: 9781856266314
  • Category: Cooking, French
  • Page: 92
  • View: 577
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The Festive Food of France collects together a host of tempting recipes from the celebratory calendars of the regions of France into a cookbook d'occasion bursting with local colour and sprinkled with evocative illustrations.

The Cooking of France

The Cooking of France

  • Author: Matthew Locricchio
  • Publisher: Marshall Cavendish
  • ISBN: 9780761412168
  • Category: Juvenile Nonfiction
  • Page: 79
  • View: 4480
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Introduces the different culinary regions of France through recipes adapted for young chefs and discusses the basics of food handling and kitchen safety.

The Food and Wine of France

The Food and Wine of France

Eating and Drinking from Champagne to Provence

  • Author: Edward Behr
  • Publisher: Penguin
  • ISBN: 0399564020
  • Category: Biography & Autobiography
  • Page: 320
  • View: 626
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A beautiful and deeply researched investigation into French cuisine, from the founding editor of The Art of Eating and author of 50 Foods. In THE FOOD AND WINE OF FRANCE, the influential food writer Edward Behr investigates French cuisine and what it means, in encounters from Champagne to Provence. He tells the stories of French artisans and chefs who continue to work at the highest level. Many people in and out of France have noted for a long time the slow retreat of French cuisine, concerned that it is losing its important place in the country's culture and in the world culture of food. And yet, as Behr writes, good French food remains very, very delicious. No cuisine is better. The sensuousness is overt. French cooking is generous, both obvious and subtle, simple and complex, rustic and utterly refined. A lot of recent inventive food by comparison is wildly abstract and austere. In the tradition of great food writers, Edward Behr seeks out the best of French food and wine. He shows not only that it is as relevant as ever, but he also challenges us to see that it might become the world's next cutting edge cuisine. France remains the greatest country for bread, cheese, and wine, and its culinary techniques are the foundation of the training of nearly every serious Western cook and some beyond. Behr talks with chefs and goes to see top artisanal producers in order to understand what "the best" means for them, the nature of traditional methods, how to enjoy the foods, and what the optimal pairings are. As he searches for the very best in French food and wine, he introduces a host of important, memorable people. THE FOOD AND WINE OF FRANCE is a remarkable journey of discovery. It is also an investigation into why classical French food is so extraordinarily delicious--and why it will endure.

Accounting for Taste

Accounting for Taste

The Triumph of French Cuisine

  • Author: Priscilla Parkhurst Ferguson
  • Publisher: University of Chicago Press
  • ISBN: 9780226243276
  • Category: History
  • Page: 262
  • View: 4706
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French cuisine is such a staple in our understanding of fine food that we forget the accidents of history that led to its creation. Accounting for Taste brings these "accidents" to the surface, illuminating the magic of French cuisine and the mystery behind its historical development. Priscilla Parkhurst Ferguson explains how the food of France became French cuisine. This momentous culinary journey begins with Ancien Régime cookbooks and ends with twenty-first-century cooking programs. It takes us from Carême, the "inventor" of modern French cuisine in the early nineteenth century, to top chefs today, such as Daniel Boulud and Jacques Pépin. Not a history of French cuisine, Accounting for Taste focuses on the people, places, and institutions that have made this cuisine what it is today: a privileged vehicle for national identity, a model of cultural ascendancy, and a pivotal site where practice and performance intersect. With sources as various as the novels of Balzac and Proust, interviews with contemporary chefs such as David Bouley and Charlie Trotter, and the film Babette's Feast, Ferguson maps the cultural field that structures culinary affairs in France and then exports its crucial ingredients. What's more, well beyond food, the intricate connections between cuisine and country, between local practice and national identity, illuminate the concept of culture itself. To Brillat-Savarin's famous dictum—"Animals fill themselves, people eat, intelligent people alone know how to eat"—Priscilla Ferguson adds, and Accounting for Taste shows, how the truly intelligent also know why they eat the way they do. “Parkhurst Ferguson has her nose in the right place, and an infectious lust for her subject that makes this trawl through the history and cultural significance of French food—from French Revolution to Babette’s Feast via Balzac’s suppers and Proust’s madeleines—a satisfying meal of varied courses.”—Ian Kelly, Times (UK)

Detour de France

Detour de France

An Englishman in Search of a Continental Education

  • Author: Michael Simkins
  • Publisher: Random House
  • ISBN: 1407027468
  • Category: Travel
  • Page: 320
  • View: 2959
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Though happy enough with his lot, Michael Simkins has never truly shaken the nagging doubt - helpfully upheld by his partner Julia - that he somehow lacks worldly sophistication. While she spent her teenage years as a nanny on a boat moored at Cannes, his utter lack of travel experience (Weymouth, Cleethorpes and a day trip to Dieppe) still has the power to shock people into leaving dinner parties early. So as he hits middle-age, Michael takes up the challenge of broadening his horizons. He decides to improve himself in the same way English gentlemen lacking refined edges have for centuries: by learning from our more cultured French neighbours. Michael, an English provincial ingénue, sets off to discover just what the Gallic nation can teach him and the rest of us Anglo-Saxons about living the good life. Armed only with 50 Useful Phrases in French, he waits to see if his odyssey from La Manche to the Riviera will finally turn him from the scotch-egg eating spawn of Anne Widdecombe and John McCririck into the champagne-sipping love child of Serge Gainsbourg and Catherine Deneuve. Julia is saying a prayer for him at Lourdes.