Culinaria France FROM THE PUBLISHER
Undoubtedly, France remains the stronghold of gastronomy. No other country in the world can boast such an immense wealth of specialties. No other country has anything remotely comparable its network of sophisticated restaurants, where thousands of chefs cherish the tradition of great cooking and show remarkable creativity in continually trying to create new delights. No other country produces so many different excellent wines. Experts from the "métiers de bouche" together with first-class chefs have helped to sketch out a new and up-to-date portrait of this gourmet nation which will be richly rewarding to everyone, whether they prefer to enjoy their favorite dishes on the spot in France or cook them in their own kitchen. Or perhaps they will simply be enchanted in a completely new way by the enormous variety of magnificent photographs and tempting recipes, together with the knowledgeable text describing Frances' cuisine and what lies behind it.
FROM THE CRITICS
Publishers Weekly
A superbly photographed compendium, this newest in the Culinaria series explores the pleasures of the French table. Having consulted with a myriad of food and drink experts--alongside top chefs, gardeners, farmers, cheese makers and vintners--editor Domin and photographer Beer capture the essence of regional culinary traditions. Organized into 12 gastronomic provinces, the book features foods, condiments, confections, wines, spirits and liqueurs indigenous to each region. Lavishly illustrated historical sketches and sidebars expound upon French staples--baguettes (Paris), oysters (Poitou, Charentes, Limousin) and champagne (Champagne, Lorraine, Alsace)--as well as such coveted delicacies as andouillettes (chitterling pork sausage). Discussions on livestock breeding, hunting, fishing, butchery and vineyards illustrate how each region best capitalizes on its natural resources. Readers also learn about lesser known regional specialties, including Orl ans vinegar from the Loire Valley, premium Echir butter from the Poitou and Charentes region and C vennes honey made from chestnut blossoms. Incorporating local and seasonal ingredients, the recipes highlight such regional cookery as Coq Au Vin de Bourgogne, Macaronis et Truffles d'Ici (chicken cooked in Burgundy wine with macaroni and local truffles) and Bas Rond de Lapin la Gaillarde (braised rabbit, Brive-style). Tapping into a splendidly varied gastronomic landscape, this cookbook is an erudite reference that goes beyond coffee-table prettiness. (July) Copyright 1999 Cahners Business Information.
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