The Food Of France
DOWNLOAD eBooks
Download The Food Of France PDF/ePub or read online books in Mobi eBooks. Click Download or Read Online button to get The Food Of France book now. This website allows unlimited access to, at the time of writing, more than 1.5 million titles, including hundreds of thousands of titles in various foreign languages. If the content not found or just blank you must refresh this page
The Food Of France
DOWNLOAD eBooks
Author : Waverley Root
language : en
Publisher: Vintage
Release Date : 1992-06-02
The Food Of France written by Waverley Root and has been published by Vintage this book supported file pdf, txt, epub, kindle and other format this book has been release on 1992-06-02 with Cooking categories.
A celebration of French cuisine and culture, from a culinary adventurer who made his mark decades before Anthony Bourdain arrived on the scene. Traveling through the provinces, cities, and remote country towns that make up France, Waverley Root discovers not only the Calvados and Camembert cheese of Normandy, the haute cuisine of Paris, and the hearty bouillabaisse of Marseilles, but also the local histories, customs, and geographies that shape the French national character. Here are the origins of the Plantagenet kings and Rabelais’s favorite truffle-flavored sausages, and the tale of how the kitchens of Versailles cooked for one thousand aristocrats and four thousand servants in a single day. Here, too, are notes on the proper time of year to harvest snails; the Moorish influences on the confections of the Pyrenees, where the plumpest geese are raised; and the age of the oldest olive tree in Provence. In short, here is France for the chef, the traveler, and the connoisseur of fine prose, with maps and line drawings throughout.
The Food Of France
DOWNLOAD eBooks
Author : Maria Villegas
language : en
Publisher: Allen & Unwin
Release Date : 2005
The Food Of France written by Maria Villegas and has been published by Allen & Unwin this book supported file pdf, txt, epub, kindle and other format this book has been release on 2005 with Cooking categories.
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)
Let S Eat France
DOWNLOAD eBooks
Author : François-Régis Gaudry
language : en
Publisher: Artisan Books
Release Date : 2018-10-16
Let S Eat France written by François-Régis Gaudry and has been published by Artisan Books this book supported file pdf, txt, epub, kindle and other format this book has been release on 2018-10-16 with Cooking categories.
There’s never been a book about food like Let’s Eat France! A book that feels literally larger than life, it is a feast for food lovers and Francophiles, combining the completist virtues of an encyclopedia and the obsessive visual pleasures of infographics with an enthusiast’s unbridled joy. Here are classic recipes, including how to make a pot-au-feu, eight essential composed salads, pâté en croûte, blanquette de veau, choucroute, and the best ratatouille. Profiles of French food icons like Colette and Curnonsky, Brillat-Savarin and Bocuse, the Troigros dynasty and Victor Hugo. A region-by-region index of each area’s famed cheeses, charcuterie, and recipes. Poster-size guides to the breads of France, the wines of France, the oysters of France—even the frites of France. You’ll meet endive, the belle of the north; discover the croissant timeline; understand the art of tartare; find a chart of wine bottle sizes, from the tiny split to the Nebuchadnezzar (the equivalent of 20 standard bottles); and follow the family tree of French sauces. Adding to the overall delight of the book is the random arrangement of its content (a tutorial on mayonnaise is next to a list of places where Balzac ate), making each page a found treasure. It’s a book you’ll open anywhere—and never want to close.
The Food Of France
DOWNLOAD eBooks
Author : Waverley Lewis Root
language : en
Publisher:
Release Date : 1973
The Food Of France written by Waverley Lewis Root and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1973 with categories.
The Food Of France
DOWNLOAD eBooks
Author : Maria Villegas
language : en
Publisher:
Release Date : 2000
The Food Of France written by Maria Villegas and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2000 with Cooking, French categories.
Savoir Faire
DOWNLOAD eBooks
Author : Maryann Tebben
language : en
Publisher: Reaktion Books
Release Date : 2020-09-06
Savoir Faire written by Maryann Tebben and has been published by Reaktion Books this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020-09-06 with Cooking categories.
Savoir-Faire is a comprehensive account of France’s rich culinary history, which is not only full of tales of haute cuisine, but seasoned with myths and stories from a wide variety of times and places—from snail hunting in Burgundy to female chefs in Lyon, and from cheese appreciation in Roman Gaul to bread debates from the Middle Ages to the present. It examines the use of less familiar ingredients such as chestnuts, couscous, and oysters; explores French food in literature and film; reveals the influence of France’s overseas territories on the shape of French cuisine today; and includes historical recipes for readers to try at home.
The Food Of France
DOWNLOAD eBooks
Author :
language : en
Publisher:
Release Date : 2008
The Food Of France written by and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2008 with Cooking, French categories.
The Food Of France
DOWNLOAD eBooks
Author : Sarah Woodward
language : en
Publisher:
Release Date : 2006
The Food Of France written by Sarah Woodward and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2006 with Cooking, French categories.
In 175 recipes from 14 regions, an exploration of the dishes themselves and the influences that formed them.
Food Cultures Of France
DOWNLOAD eBooks
Author : Maryann Tebben
language : en
Publisher: Bloomsbury Publishing USA
Release Date : 2021-03-29
Food Cultures Of France written by Maryann Tebben and has been published by Bloomsbury Publishing USA this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-03-29 with Cooking categories.
As a comprehensive overview of French food from fine dining to street food and from Roman Gaul to current trends, this book offers anyone with an interest in French cuisine a readable guide to the country and its customs. In France, food is integral to the culture. From the Revolutionary cry for good bread at a fair price to the current embrace of American bagels and "French tacos," this book tells the full story of French food. Food Cultures of France: Recipes, Customs, and Issues explores the highs and lows of French cuisine, with examples taken from every historical era and all corners of France. Readers can discover crêpes from Brittany; fish dumplings from Lyon; the gastronomic heights of Parisian restaurant cuisine; glimpses of the cuisines of France's overseas territories in Africa and the Caribbean; and the impact of immigrant communities on the future of French food. Learn how the geography of France shaped the diet of its people and which dishes have withstood the test of time. Whether the reader knows all about French cuisine or has never tasted a croissant, this book will offer new insights and delicious details about French food in all its forms.
Accounting For Taste
DOWNLOAD eBooks
Author : Priscilla Parkhurst Ferguson
language : en
Publisher: University of Chicago Press
Release Date : 2006-08-01
Accounting For Taste written by Priscilla Parkhurst Ferguson and has been published by University of Chicago Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2006-08-01 with History categories.
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)