Download or read book Vive la France A culinary journey through French cuisine written by Leachim Sachet and published by tredition. This book was released on 2024-01-31 with total page 108 pages. Available in PDF, EPUB and Kindle. Book excerpt: Immerse yourself in the exquisite world of French cuisine with our enchanting cookbook » Vive la France - A culinary journey through French cuisine «. Discover the secrets of haute cuisine, traditional recipes and tantalizing flavors that make French gastronomy so unique. From hearty "Bouillabaisses" to delicate "Crème Brûlées" – our recipes will take you on a culinary journey through all regions of France. Let yourself be enchanted by the elegance of French cuisine and discover the perfect harmony of tastes, textures and presentation. Immerse yourself in the world of baguettes, cheese platters and fine wines and discover how you can bring the spirit of French cuisine into your own kitchen. "Vive la France - A gourmet journey through French cuisine" is not just a cookbook, but a window into French culture and way of life. Pamper your palate with unforgettable dishes and be inspired by the refinements of French cuisine. Bon appétit!
Download or read book Accounting for Taste written by Priscilla Parkhurst Ferguson and published by University of Chicago Press. This book was released on 2006-08-01 with total page 273 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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)
Download or read book The Food of France written by Maria Villegas and published by Allen & Unwin. This book was released on 2005 with total page 304 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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)
Download or read book French Dishes for American Tables written by active 1886-1899 Pierre Caron and published by Good Press. This book was released on 2019-12-05 with total page 111 pages. Available in PDF, EPUB and Kindle. Book excerpt: This cookbook offers a wide variety of classic French recipes that have been adapted for American palates. But it's not just the recipes that make this book special. The author takes the time to explain key cooking terms and techniques, ensuring that even novice cooks can master French cuisine. With 'French Dishes for American Tables,' you'll be whipping up coq au vin, bouillabaisse, and tarte tatin in no time.
Download or read book France written by Murdoch Books and published by . This book was released on 1992 with total page 272 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book The Food of France written by Waverley Root and published by Vintage. This book was released on 1992-06-02 with total page 498 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Download or read book French Country Cooking written by Mimi Thorisson and published by Clarkson Potter. This book was released on 2016-10-25 with total page 336 pages. Available in PDF, EPUB and Kindle. Book excerpt: A captivating journey through off-the-beaten-path French wine country with 100 simple yet exquisite recipes, 150 sumptuous photographs, and stories inspired by life in a small village. “Francophiles, this book is pure Gallic food porn.” —The Wall Street Journal Readers everywhere fell in love with Mimi Thorisson, her family, and their band of smooth fox terriers through her blog, Manger, and debut cookbook, A Kitchen in France. In French Country Cooking, the family moves to an abandoned old château in Médoc. While shopping for local ingredients, cooking, and renovating the house, Mimi meets the farmers and artisans who populate the village and learns about the former owner of the house, an accomplished local cook. Here are recipes inspired by this eccentric cast of characters, including White Asparagus Soufflé, Wine Harvest Pot au Feu, Endives with Ham, and Salted Butter Chocolate Cake. Featuring evocative photographs taken by Mimi’s husband, Oddur Thorisson, and illustrated endpapers, this cookbook is a charming jaunt to an untouched corner of France that has thus far eluded the spotlight.
Download or read book Culinaria France written by André Dominé and published by H F Ullmann. This book was released on 2010 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Completely revised and with a modern layout, this classic among the national cookery books once again invites the reader to a culinary journey through this paradise for gourmets. Take a look at Paris' top gastronomy, learn about the origins of rural cuisine, breathe the air of Provence, and peak into the nets of France's fishermen on the northern coasts. Lavishly illustrated with wonderful photographs, this new edition provides a completely up-to-date portrait of the richness of French specialties and whets the appetite for culinary pleasures a la Francaise. Günter Beer has travelled many countries as a photographer. Since his work on the Culinaria book European Specialties, he has very successfully devoted himself to food photography. AUTHORS: Andre Domine, despite his French-sounding name a true son of Hamburg, has been enjoying life in a winegrowing village in the South of France since 1981. For this revised edition, he has once again delved deep into French cuisine and collected all the new facts worth knowing. Gunter Beer discovered his passion for food photography while working on the Culinaria book European Specialties. It is no wonder that he is especially enthusiastic about Spanish cuisine and culture--for years, he has lived, worked, and enjoyed the pleasures of eating and drinking in Barcelona. SELLING POINTS: * Completely revised and updated edition * New, modern layout * The diversity of Spanish cuisine with all its fascinating facets * Entertaining and informative texts, augmented by selected excurses * Authentic and inspiring recipes * Comprehensive background knowledge about products, brands, producers, and production * Beautiful photographs of dishes, products, the country, and its people * Glossary * Index 1500 illustrations
Download or read book The Perfect Meal written by John Baxter and published by Harper Collins. This book was released on 2013-02-26 with total page 251 pages. Available in PDF, EPUB and Kindle. Book excerpt: John Baxter's The Perfect Meal is part grand tour of France, part history of French cuisine, taking readers on a journey to discover and savor some of the world's great cultural achievements before they disappear completely. Some of the most revered and complex elements of French cuisine are in danger of disappearing as old ways of agriculture, butchering, and cooking fade and are forgotten. In this charming culinary travel memoir, John Baxter follows up his bestselling The Most Beautiful Walk in the World by taking his readers on the hunt for some of the most delicious and bizarre endangered foods of France. The Perfect Meal: In Search of the Lost Tastes of France is the perfect read for foodies and Francophiles, cooks and gastronomists, and fans of food culture.
Download or read book Flavors of France A Culinary Expedition Through French Cuisine written by Sara Tabandeh and published by Sara Tabandeh . This book was released on with total page 90 pages. Available in PDF, EPUB and Kindle. Book excerpt: Welcome to " Flavors of France: A Culinary Expedition Through French Cuisine," a delightful exploration of the rich and diverse culinary heritage of France. In this book, we invite you to embark on a captivating voyage through the iconic dishes, regional diversity, emphasis on fresh ingredients, classic techniques, and mouthwatering bread and pastries that have made French cuisine renowned worldwide.
Download or read book Making Modern Meals written by Amy B. Trubek and published by Univ of California Press. This book was released on 2017-10-24 with total page 318 pages. Available in PDF, EPUB and Kindle. Book excerpt: Home cooking is crucial to our lives but it is not necessary to our survival. Over the past century, it has become an everyday choice even though it is no longer an everyday chore. By looking closely at the stories and practices of American home cooks—witnessing them in the kitchen and at the table—Amy B. Trubek reveals our episodic but also engaged relationship to making meals. Making Modern Meals explores the state of American cooking across all its varied practices, whether cooking is considered a chore, a craft, or a creative process. Trubek challenges current assumptions about who cooks, who doesn’t cook, and what this means for culture, cuisine, and health. Contending that cooking has changed in the past century, she locates, identifies, and discusses the myriad ways Americans cook in the modern age. In doing so, she argues that changes in making our meals—from shopping to cooking to dining—have created new cooks, new cooking categories, and new culinary challenges.
Download or read book Mastering the Art of French Eating written by Ann Mah and published by Penguin. This book was released on 2014-10-28 with total page 289 pages. Available in PDF, EPUB and Kindle. Book excerpt: The memoir of a young diplomat’s wife who must reinvent her dream of living in Paris—one dish at a time When journalist Ann Mah’s diplomat husband is given a three-year assignment in Paris, Ann is overjoyed. A lifelong foodie and Francophile, she immediately begins plotting gastronomic adventures à deux. Then her husband is called away to Iraq on a year-long post—alone. Suddenly, Ann’s vision of a romantic sojourn in the City of Light is turned upside down. So, not unlike another diplomatic wife, Julia Child, Ann must find a life for herself in a new city. Journeying through Paris and the surrounding regions of France, Ann combats her loneliness by seeking out the perfect pain au chocolat and learning the way the andouillette sausage is really made. She explores the history and taste of everything from boeuf Bourguignon to soupe au pistou to the crispiest of buckwheat crepes. And somewhere between Paris and the south of France, she uncovers a few of life’s truths. Like Sarah Turnbull’s Almost French and Julie Powell’s New York Times bestseller Julie and Julia, Mastering the Art of French Eating is interwoven with the lively characters Ann meets and the traditional recipes she samples. Both funny and intelligent, this is a story about love—of food, family, and France.
Download or read book French Gastronomy written by Jean-Robert Pitte and published by Columbia University Press. This book was released on 2002-03-27 with total page 329 pages. Available in PDF, EPUB and Kindle. Book excerpt: This we can be sure of: when a restaurant in the western world is famous for its cooking, it is the tricolor flag that hangs above the stove, opined one French magazine, and this is by no means an isolated example of such crowing. Indeed, both linguistically and conceptually, the restaurant itself is a French creation. Why are the French recognized by themselves and others the world over as the most enlightened of eaters, as the great gourmets? Why did the passion for food—gastronomy—originate in France? In French Gastronomy, geographer and food lover Jean-Robert Pitte uncovers a novel answer. The key, it turns out, is France herself. In her climate, diversity of soils, abundant resources, and varied topography lie the roots of France's food fame. Pitte masterfully reveals the ways in which cultural phenomena surrounding food and eating in France relate to space and place. He points out that France has some six hundred regions, or microclimates, that allow different agricultures, to flourish, and fully navigable river systems leading from peripheral farmlands directly to markets in the great gastronomic centers of Paris and Lyon. With an eye to this landscape, Pitte wonders: Would the great French burgundies enjoy such prestige if the coast they came from were not situated close to the ancient capital for the dukes and a major travel route for medieval Europe? Yet for all the shaping influence of earth and climate, Pitte demonstrates that haute cuisine, like so much that is great about France, can be traced back to the court of Louis XIV. It was the Sun King's regal gourmandise—he enacted a nightly theater of eating, dining alone but in full view of the court—that made food and fine dining a central affair of state. The Catholic Church figures prominently as well: gluttony was regarded as a "benign sin" in France, and eating well was associated with praising God, fraternal conviviality, and a respect for the body. These cultural ingredients, in combination with the bounties of the land, contributed to the full flowering of French foodways. This is a time of paradox for French gourmandism. Never has there been so much literature published on the subject of culinary creativity, never has there been so much talk about good food, and never has so little cooking been done at home. Each day new fast-food places open. Will French cuisine lose its charm and its soul? Will discourse become a substitute for reality? French Gastronomy is a delightful celebration of what makes France unique, and a call to everyone who loves French food to rediscover its full flavor.
Download or read book France written by Alexandra Michell and published by Collins Pub San Francisco. This book was released on 1992 with total page 272 pages. Available in PDF, EPUB and Kindle. Book excerpt: A portrait of France's regional cuisine includes over two hundred recipes emphasizing local produce and traditional cooking methods, plus wine lists, maps of wine producing regions, and more
Download or read book The Country Cooking of France written by Anne Willan and published by Chronicle Books. This book was released on 2007-09-06 with total page 394 pages. Available in PDF, EPUB and Kindle. Book excerpt: “This beautiful book is proof that there is always something more to learn about the cuisine of France, even for a French-trained professional chef.” —JacquesPépin, chef, James Beard Foundation Award–winning cookbook author, and Emmy Award–winning public television cooking series host Renowned for her cooking school in France and her many best-selling cookbooks, Anne Willan combines years of hands-on experience with extensive research to create a brand new classic. More than 250 recipes range from the time-honored La Truffade, with its crispy potatoes and melted cheese, to the Languedoc specialty Cassoulet de Toulouse, a bean casserole of duck confit, sausage, and lamb. And the desserts! Crêpes au Caramel et Beurre Sal (crêpes with a luscious caramel filling) and Galette Landaise (a rustic apple tart) are magnifique. Sprinkled with intriguing historical tidbits and filled with more than 270 enchanting photos of food markets, villages, harbors, fields, and country kitchens, this cookbook is an irresistible celebration of French culinary culture.
Download or read book Paul Bocuse s Regional French Cooking written by Paul Bocuse and published by Flammarion-Pere Castor. This book was released on 1997 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: An enchanting culinary journey through the distinctive provinces of France by world renowned chef Paul Bocuse.
Download or read book Let s Eat France written by François-Régis Gaudry and published by Artisan Books. This book was released on 2018-10-16 with total page 433 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
