The Food and Wine of France

The Food and Wine of France
Author: Edward Behr
Pages: 320
ISBN: 9780399564024
Available:
Release: 2016-06-14
Editor: Penguin
Language: un

Explanation of the Book:

One of Christopher Kimball’s Six Favorite Books About Food 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.

The French Menu Cookbook

The French Menu Cookbook
Author: Richard Olney
Pages: 447
ISBN: 9781607740025
Available:
Release: 2011
Editor: Random House Digital, Inc.
Language: un

Explanation of the Book:

Presents a collection of seasonal recipes along with planned menus and wine pairings for a variety of French dishes.

The French Menu Cookbook

The French Menu Cookbook
Author: Richard Olney
Pages: 464
ISBN: 0007511450
Available:
Release: 2013
Editor: HarperCollins Publishers
Language: un

Explanation of the Book:

Originally published in 1970 by Simon and Schuster.

Au Revoir to All That

Au Revoir to All That
Author: Michael Steinberger
Pages: 256
ISBN: 1608191419
Available:
Release: 2011-01-15
Editor: Bloomsbury Publishing USA
Language: en

Explanation of the Book:

France is in a rut, and so is French cuisine. Twenty-five years ago it was hard to have a bad meal in France; now, in some cities and towns, it is a challenge to find a good one. For the first time in the annals of modern cuisine, the most influential chefs and the most talked-about restaurants in the world are not French. Within France, large segments of the wine industry are in crisis, cherished artisanal cheeses are threatened with extinction, and bistros and brasseries are disappearing at an alarming rate. But business is brisk at some establishments: Astonishingly, France has become the second most-profitable market in the world for McDonald's. In an enviable trip through the traditional pleasures of France, Steinberger talks to top chefs-Ducasse, Gagnaire, Bocuse-winemakers, farmers, bakers, and other artisans. He visits the Elysée Palace, interviews the head of McDonald's Europe, marches down a Paris boulevard with Jose Bove, and breaks bread with the editorial director of the powerful and secretive Michelin Guide. He spends hours with some of France's brightest young chefs and winemakers, who are battling to reinvigorate the country's rich culinary heritage. Throughout, Steinberger remains an unabashed and steadfast Francophile, and his own sharp and funny reflections bring empathy to this striking portrait of a cuisine and a country in transition.

The French Menu Cookbook

The French Menu Cookbook
Author: Richard Olney
Pages: 294
ISBN: 0863181813
Available:
Release: 1985
Editor: Unknown
Language: en

Explanation of the Book:

Now in paperback, this landmark, debut cookbook from Richard Olney is brimming with over 150 authentic recipes that capture the flavors and spirit of the French countryside. Originally published in 1970, "The French Menu Cookbook" is one of the most important culinary works of the twentieth century. It has served as a foundational resource and beacon to cooks worldwide--including visionaries like Alice Waters--who redefined American cuisine. Well ahead of his time, Olney champions a seasonal approach to cooking and provides thoughtful, intriguing wine pairings. This revolutionary text offers masterfully arranged menus for every occasion, from casual dinners for two to decadent soirees. In paperback for the first time, this celebrated kitchen classic is a must-have for adventurous home cooks, chefs, gourmets, and Francophiles alike.

The Food of France

The Food of France
Author: Sarah Woodward,Richard Jung
Pages: 208
ISBN: 1904920438
Available:
Release: 2006
Editor: Kyle Cathie Limited
Language: en

Explanation of the Book:

Culls 175 authentic recipes from fourteen regions of France, tracing the influences that have shaped home-cooked favorites, in a volume based on the author's travels that is complemented by lavish food photography and atmospheric paintings.

The Food of France

The Food of France
Author: Waverley Root
Pages: 450
ISBN: 9780679738978
Available:
Release: 1992
Editor: Vintage
Language: en

Explanation of the Book:

The foods of each region of France are discussed in relation to local customs and traditional ways of life

French Wine

French Wine
Author: Rod Phillips
Pages: 319
ISBN: 9780520355439
Available:
Release: 2020-04-07
Editor: Unknown
Language: en

Explanation of the Book:

"A survey of the long-term history of wine in France, this is a readable and relatively compact history of the 2,500 years that separate the present from the time that Etruscans, Greeks, and Romans first brought to ancient France and planted the first vineyards there. The book traces this long history at a number of levels: the expansion and contraction of regional and national vineyard areas; long- and short-term changes in the volumes of wine produced; the effects of long- and short-term climate shifts on viticulture and wine production; the emergence of recognizable wine regions and designated appellations; changing methods of viticulture and winemaking; the marketing of wine locally and regionally within France and internationally; the reception of wine on domestic and foreign markets; the diverging levels of quality and the emergence of prestigious wine regions and estates; the evolving definition of terroir; the regulation of wine production and sales and the prevention of fraud; patterns of wine consumption in France; and the relationship of wine to gender, class, health, religion, and identity in France."--Provided by publisher.

Richard Olney s French Wine and Food

Richard Olney s French Wine and Food
Author: Richard Olney
Pages: 128
ISBN: 1566562260
Available:
Release: 1998
Editor: Interlink Publishing Group Incorporated
Language: un

Explanation of the Book:

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.

The Bordeaux Kitchen

The Bordeaux Kitchen
Author: Tania Teschke
Pages: 656
ISBN: 1939563399
Available:
Release: 2018
Editor: Primal Nutrition
Language: en

Explanation of the Book:

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.

A Bite Sized History of France

A Bite Sized History of France
Author: Stéphane Henaut,Jeni Mitchell
Pages: 329
ISBN: 9781620972526
Available:
Release: 2018-07-10
Editor: The New Press
Language: en

Explanation of the Book:

One of Smithsonian magazine’s “Ten Best Books About Travel of 2018” One of AFAR magazine’s “8 New Books You Need to Read Before Flying to France” A “delicious” (Dorie Greenspan), “genial” (Kirkus Reviews), “very cool book about the intersections of food and history” (Michael Pollan)—as featured in the New York Times Acclaimed upon its hardcover publication as a “culinary treat for Francophiles” (Publishers Weekly), A Bite-Sized History of France is a thoroughly original book that explores the facts and legends of the most popular French foods and wines. Traversing the cuisines of France’s most famous cities as well as its underexplored regions, the book is enriched by the “authors’ friendly accessibility that makes these stories so memorable” (The New York Times Book Review). This innovative social history also explores the impact of war and imperialism, the age-old tension between tradition and innovation, and the enduring use of food to prop up social and political identities. The origins of the most legendary French foods and wines—from Roquefort and cognac to croissants and Calvados, from absinthe and oysters to Camembert and champagne—also reveal the social and political trends that propelled France’s rise upon the world stage. As told by a Franco-American couple (Stéphane is a cheesemonger, Jeni is an academic) this is an “impressive book that intertwines stories of gastronomy, culture, war, and revolution. . . . It’s a roller coaster ride, and when you’re done you’ll wish you could come back for more” (The Christian Science Monitor).

French Wines

French Wines
Author: Robert Joseph
Pages: 240
ISBN: 0789446251
Available:
Release: 1999
Editor: Dk Pub
Language: en

Explanation of the Book:

Provides a comprehensive guide to the wines of France, describes the wine-growing regions, and recommends classic dishes to match the wines

The Art of Eating

The Art of Eating
Author: M. F. K. Fisher,Joan Reardon
Pages: 784
ISBN: 9780764542619
Available:
Release: 2004-03-05
Editor: Houghton Mifflin Harcourt
Language: en

Explanation of the Book:

A commemorative keepsake edition of the food writing classic is a compilation of many of the author's best writings and features an introductory tribute by Fisher's leading biographer and quotes from some of today's top culinary names. Original.

Wine and War

Wine and War
Author: Donald Kladstrup,Petie Kladstrup
Pages: 304
ISBN: 9780767913256
Available:
Release: 2002-06-18
Editor: Crown
Language: en

Explanation of the Book:

The remarkable untold story of France’s courageous, clever vinters who protected and rescued the country’s most treasured commodity from German plunder during World War II. "To be a Frenchman means to fight for your country and its wine." –Claude Terrail, owner, Restaurant La Tour d’Argent In 1940, France fell to the Nazis and almost immediately the German army began a campaign of pillaging one of the assets the French hold most dear: their wine. Like others in the French Resistance, winemakers mobilized to oppose their occupiers, but the tale of their extraordinary efforts has remained largely unknown–until now. This is the thrilling and harrowing story of the French wine producers who undertook ingenious, daring measures to save their cherished crops and bottles as the Germans closed in on them. Wine and War illuminates a compelling, little-known chapter of history, and stands as a tribute to extraordinary individuals who waged a battle that, in a very real way, saved the spirit of France.

Sopexa Food and Wine from France Rapport de Stage

Sopexa  Food and Wine from France  Rapport de Stage
Author: Sandrine Prenot
Pages: 126
ISBN: OCLC:493600778
Available:
Release: 1992
Editor: Unknown
Language: un

Explanation of the Book:

The Art of Eating Cookbook

The Art of Eating Cookbook
Author: Edward Behr
Pages: 296
ISBN: 9780520949706
Available:
Release: 2011-10-11
Editor: Univ of California Press
Language: en

Explanation of the Book:

From his first newsletter, issued in 1986, through today’s beautiful full-color magazine, Edward Behr has offered companionship and creativity to avid culinary enthusiasts, including some of America’s most famous chefs. This book collects the best recipes of the magazine’s past twenty-five years—from classic appetizer and vegetable side dishes to meat entrees and desserts. Each section or recipe is introduced with a note on its relevant cultural history or the particular technique it uses, revealing how competing French and Italian cultural influences have shaped contemporary American cuisine.

Dinner in French

Dinner in French
Author: Melissa Clark
Pages: 336
ISBN: 9780553448252
Available:
Release: 2020
Editor: Clarkson Potter
Language: en

Explanation of the Book:

"The new French classics in 150 recipes that reflect a modern yet distinctly French recipe canon, from New York Times star food writer Melissa Clark. Just as Dorie Greenspan brought Julia Child's recipes into the late 20th century, so Melissa Clark brings French cooking into the 21st century. Now, as one of the nation's favorite cookbook authors and food writers, Melissa updates classic French techniques and dishes to reflect how we cook, shop, and eat today"--

Vie de France

Vie de France
Author: James Haller
Pages: 270
ISBN: 0425184722
Available:
Release: 2002
Editor: Berkley Publishing Group
Language: en

Explanation of the Book:

An award-winning chef describes his month-long sojourn in the Loire Valley of France with a group of his oldest and closest friends as he explores the culinary treats of the region and presents more than seventy-five delicious recipes.

Adventures on the Wine Route

Adventures on the Wine Route
Author: Kermit Lynch
Pages: 288
ISBN: 9780374710477
Available:
Release: 2013-11-12
Editor: Farrar, Straus and Giroux
Language: en

Explanation of the Book:

When Adventures on the Wine Route was first published, Victor Hazan said, "In Kermit Lynch's small, true, delightful book there is more understanding about what wine really is than in everything else I have read." A quarter century later, this remarkable journey of wine, travel, and taste remains an essential volume for wine lovers. In 2007, Eric Asimov, in The New York Times, called it "one of the finest American books on wine," and in 2012, The Wall Street Journal pro-claimed that it "may be the best book on the wine business." In celebration of its twenty-fifth anniversary, Adventures on the Wine Route has been thoroughly redesigned and updated with an epilogue and a list of the great wine connoisseur's twenty-five most memorable bottles. In this singular tour along the French wine route, Lynch ventures forth to find the very essence of the wine world. In doing so, he never shies away from the attitudes, opinions, and beliefs that have made him one of our most respected and outspoken authorities on wine. Yet his guiding philosophy is exquisitely simple. As he writes in the introduction, "Wine is, above all, about pleasure. Those who make it ponderous make it dull . . . If you keep an open mind and take each wine on its own terms, there is a world of magic to discover." Adventures on the Wine Route is the ultimate quest for this magic via France's most distinguished vineyards and wine cellars. Lynch draws vivid portraits of vintners—from inebriated négociants to a man who oversees a vineyard that has been in his family for five hundred years—and memorably evokes the countryside at every turn. "The French," Lynch writes, "with their aristocratic heritage, their experience and tradition, approach wine from another point of view . . . and one cannot appreciate French wine with any depth of understanding without knowing how the French themselves look at their wines, by going to the source, descending into their cold, humid cellars, tasting with them, and listening to the language they employ to describe their wines." Here, Kermit Lynch assures a whole new generation of readers—as well as his loyal fans—that discussions about wine need not focus so stringently on "the pH, the oak, the body, the finish," but rather on the "gaiety" of the way "the tart fruit perfume[s] the palate and the brain."

The French Menu Cookbook

The French Menu Cookbook
Author: Richard Olney
Pages: 446
ISBN: 0671203657
Available:
Release: 1970
Editor: Simon & Schuster
Language: un

Explanation of the Book: