πŸ“’ Author : Edward Behr
πŸ“’ Publisher : Penguin
πŸ“’ Release Date : 2016-06-14
πŸ“’ Pages : 320
πŸ“’ ISBN : 9780399564024
πŸ“’ Available Language : English, Spanish, And French
πŸ“’ Category : Biography & Autobiography

SYNOPSIS : 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.


πŸ“’ Author : Richard Olney
πŸ“’ Publisher : HarperCollins UK
πŸ“’ Release Date : 2010-10-28
πŸ“’ Pages : 456
πŸ“’ ISBN : 9780007423057
πŸ“’ Available Language : English, Spanish, And French
πŸ“’ Category : Cooking

SYNOPSIS : Voted 'The Best Cookbook Ever' by The Observer Food Monthly, Richard Olney's The French Menu Cookbook is a beautifully written celebration of French food and wine. Filled with inspirational seasonal menus, over 150 authentic recipes and evocative writing, this celebrated book conjures up the scents and scenes of Provence.


πŸ“’ Author : Richard Olney
πŸ“’ Publisher : Ten Speed Press
πŸ“’ Release Date : 2011-03-29
πŸ“’ Pages : 456
πŸ“’ ISBN : 9781607740155
πŸ“’ Available Language : English, Spanish, And French
πŸ“’ Category : Cooking

SYNOPSIS : As those who knew him will attest, Francophile and food writer Richard Olney was one of a kind-a writerly cook who had a tremendous influence on American cooking via his well-worn cottage on a hillside in Provence. Born in the Midwest in 1927 and drawn to France at the tender age of twenty-four, Olney was unapologetically attracted to the style, flavors, and tastes of French cooking when most Americans were smitten by the wonders of the new prepared foods in their markets. With unrelenting passion and precision, Olney studied and explored the cuisine, carefully documenting all he had learned for future generations of chefs, cooks, and food lovers. His first of several landmark works, THE FRENCH MENU COOKBOOK, was well ahead of its time with its authentic French recipes and then-unheard-of seasonal approach to cooking. Little did we know then that THE FRENCH MENU COOKBOOK would provide inspiration for Alice Waters and her compatriots as they built the groundwork for a culinary revolution in America. Brimming with the honest and enlightening explanations of how the French really cook and the 150-plus authentic recipes, this book is a masterful resource that is a must for every serious cook. From the Hardcover edition.


πŸ“’ Author : Roger Voss
πŸ“’ Publisher : Antique Collectors Club Limited
πŸ“’ Release Date : 1993
πŸ“’ Pages : 160
πŸ“’ ISBN : 1857326865
πŸ“’ Available Language : English, Spanish, And French
πŸ“’ Category : Cooking

SYNOPSIS :


πŸ“’ Author : FranΓ§ois Millo
πŸ“’ Publisher : Agate Publishing
πŸ“’ Release Date : 2014-02-17
πŸ“’ Pages : 160
πŸ“’ ISBN : 9781572847354
πŸ“’ Available Language : English, Spanish, And French
πŸ“’ Category : Cooking

SYNOPSIS : Provence, the beautiful region that sits at the scenic crossroads of southern France, the Italian Alps, and the Mediterranean, has long been an area of historical import and distinct culture. It was the first Roman colony beyond Italy and serves as a modern-day commercial hub and resort area. Above all else, Provence is known as a producer of some of the finest food and wine France has to offer, with a cuisine that emphasizes healthful ingredients such as olive oil, fresh vegetables, Mediterranean seafood, as well as dry, aromatic rosé. Provence Food & Wine is one of the only English-language books available on the cuisine, wine, and sights of this stunning Mediterranean enclave on the southern coast of France. Packed with 47 traditional Provencal recipes, all of which emphasize the incredibly popular and healthy Mediterranean diet, Provence Food & Wine also provides detailed information on regional wines, most notably rosé. This is the most famous wine of Provence and has made great strides in the US: sales of Provence rosé increased by 40% in 2012 with the trend continuing into 2013. Readers will be able to learn about pairing between wine and food, as Todorovska and Millo expertly explain what to look for and where to get these wines outside of Europe. Full-color photography shows off all of these dishes, as well as the dazzling sights of the region's lush interior, sparkling coastline, and breathtaking vistas. Beyond its use as a cookbook and wine-pairing guide, Provence Food & Wine will also be a resource for travelers on how to have the complete art de vivre experience. Provence Food & Wine is the third cookbook about the hidden gems of regional European cuisine by Viktorija Todorovska, who trained at the prestigious Florentine culinary academy Apicius and owns the food, wine, and travel company Oliva Cooking. Her books have been critically acclaimed for their simple recipes, straightforward advice, and unique yet accessible ingredients. François Millo is the author of several books on the foods and wines of Provence, including a book for the Brazilian market. He is also an acclaimed photographer, capturing the spirit of Provence, its landscapes, and its people. The blend of French, Italian, North African, and Mediterranean flavors brings readers on a tasting tour of this rich, historical land, and there is no better guide than the charming personalities of Viktorija Todorovska and François Millo.


πŸ“’ Author : Fay Sharman
πŸ“’ Publisher : Houghton Mifflin Harcourt (HMH)
πŸ“’ Release Date : 1982-01-01
πŸ“’ Pages : 320
πŸ“’ ISBN : 0395325617
πŸ“’ Available Language : English, Spanish, And French
πŸ“’ Category : Cooking

SYNOPSIS : Defines the basic terms of French cooking and explains the various words and phrases that appear in French recipes, wine labels, and restaurant menus


πŸ“’ Author : Richard Olney
πŸ“’ Publisher : Interlink Publishing Group Incorporated
πŸ“’ Release Date : 1998
πŸ“’ Pages : 128
πŸ“’ ISBN : 1566562260
πŸ“’ Available Language : English, Spanish, And French
πŸ“’ Category : Cooking

SYNOPSIS : One of America's foremost chefs takes readers on a tour of the wine regions of France, presenting menus that reflect the traditional cuisine of the area, complemented by his selection of local wines. "This is one of the most evocative collections of menus I have ever encountered. And no one else writes so eloquently about wine". -- Paula Wolfert. Color photos.


πŸ“’ Author : Pamela Joan Vandyke Price
πŸ“’ Publisher :
πŸ“’ Release Date : 1966
πŸ“’ Pages : 328
πŸ“’ ISBN : STANFORD:36105035274369
πŸ“’ Available Language : English, Spanish, And French
πŸ“’ Category : France

SYNOPSIS :


πŸ“’ Author : Tania Teschke
πŸ“’ Publisher : Primal Nutrition
πŸ“’ Release Date : 2018
πŸ“’ Pages : 656
πŸ“’ ISBN : 1939563399
πŸ“’ Available Language : English, Spanish, And French
πŸ“’ Category : Cooking, French

SYNOPSIS : More than a cookbook, The Bordeaux Kitchen merges of French cuisine, wine, and culture with the primal/paleo/ancestral eating style. Enjoy an assortment of delicious recipes with wine pairing guidance, as well as a comprehensive education on how ancestral eating can improve your health and enjoyment of life. The beautiful illustrations and rich descriptive text will make you an expert in French wine and cuisine in no time--and keep you aligned with the primal/paleo/ancestral health principles that have exploded in popularity across the globe in recent years. Every home cook who loves food and sharing it with family and friends will be inspired by The Bordeaux Kitchen.


πŸ“’ Author : Sandrine Prenot
πŸ“’ Publisher :
πŸ“’ Release Date : 1992
πŸ“’ Pages : 126
πŸ“’ ISBN : OCLC:493600778
πŸ“’ Available Language : English, Spanish, And French
πŸ“’ Category :

SYNOPSIS :