296 pages, 11.58 × 9.14 × 1.06 in
February 27, 2011
The following ISBNs are associated with this title:
ISBN - 10: 155285681X
ISBN - 13: 9781552856819
About the Book
An introduction to one of the world's great cuisines that looks both at the country and its traditions as well as the recipes, from well-known to exotic regional specialties. Color photographs throughout
Read from the Book
The Food of France
The French preside over one of the world's great culinary heritages, from ripe camembert to warm croissants, exquisite pâtisserie and vintage champagne, and nowhere is it better, or enjoyed more, than in France itself.
France's reputation for wonderful food and cooking is often thought of as being based on technical skills and extravagant, expensive ingredients -- on sauces that need to be reduced, and foie gras, truffles and other delicacies. This is haute cuisine, 'classic cooking', which was developed by the chefs of the French aristocracy and reached its heyday n the nineteenth century under legendary French chefs like Auguste Escoffier. Haute cuisine is a time-consuming artform that adheres to strict rules, and this elegant term of cooking requires an understanding of its special methods and techniques, skills honed by long apprenticeships in the kitchens of great restaurants, particularly in creating the subtle sauces that are its foundation. Nowadays this style of cooking is found mostly in expensive restaurants, but it can represent the highest art of cooking, one celebrated in stars by the famous Michelin guide.
Nouvelle cuisine, 'new cooking', was a reaction to the dominance of haute cuisine in the 1960s, when chefs, including Paul Bocuse and the Troisgros brothers, banded together to create lighter dishes, with less reliance on heavy sauces and a willingness to experiment with untraditional ingredients and cooking styles. Nouvelle cuis
Table of Contents
The Food of France
Eggs and cheese
Pâtés and terrines
Poultry, Meat and Game
Desserts and Baking
Glossary of French Food and Cooking
FOOD JOURNEYS IN FRANCE
The baguette -- from the village depôt to the Paris boulangerie
How to ripen a Normandy Camembert
Marseilles -- turning the Mediterranean into bouillabaisse
Farmhouse foie gras and the skills of the rural charcutier
The elegant arts of candying fruit and mixing chocolate
The world's finest wines? The vineyards of Bordeaux and Champagne
From the Publisher
The Food of France gives you a real taste of a country that has made food one of the great joys of everyday life. It creates a culinary journey from the restaurants of Lyon to the kitchens of Provence, through the vineyards of Bordeaux to the bakers of Paris, to discover the food that defines today`s French cooking: the freshest seafood with herb aioli, winter salt pork with lentils and slow-cooking cassoulet, warm brioche and petits pots de crème. Beautiful photographs shot in France show how to choose the best produce -- from market fresh vegetables to seafood, regional cheeses, and charcuterie. To partner the recipes, special sections explore the essence of French food and drink. Varieties of cheeses, charcuterie, seafood, patisserie, and breads have been photographed to make identification easy. Included are sections on such special topics as: - Properly ripening a Camembert - The baguette - French chocolate - Enjoying the best of France`s wines and champagnes.
About the Author
Kay Halsey and Lulu Grimes are award-winning food editors and authors whose other titles include The Food of China and The Food of China.