The Food and Wine of France Book
Score: 4
From 2 Ratings

The Food and Wine of France


  • Author : Edward Behr
  • Publisher : Penguin
  • Release Date : 2016-06-14
  • Genre: Biography & Autobiography
  • Pages : 320
  • ISBN 10 : 9780399564024

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The Food and Wine of France Excerpt :

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 Bordeaux Kitchen Book

The Bordeaux Kitchen


  • Author : Tania Teschke
  • Publisher : Primal Nutrition
  • Release Date : 2018
  • Genre: Cooking, French
  • Pages : 656
  • ISBN 10 : 1939563399

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The Bordeaux Kitchen Excerpt :

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.

Simple French Food Book
Score: 5
From 2 Ratings

Simple French Food


  • Author : Richard Olney
  • Publisher : Houghton Mifflin Harcourt
  • Release Date : 2014
  • Genre: Cooking
  • Pages : 479
  • ISBN 10 : 9780544242203

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Simple French Food Excerpt :

Presents recipes for a wide variety of dishes, sauces, and desserts representing the full range of French regional cooking.

The French Menu Cookbook Book

The French Menu Cookbook


  • Author : Richard Olney
  • Publisher : Ten Speed Press
  • Release Date : 2011-03-15
  • Genre: Cooking
  • Pages : 458
  • ISBN 10 : 9781607740025

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The French Menu Cookbook Excerpt :

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.

Au Revoir to All That Book
Score: 3.5
From 15 Ratings

Au Revoir to All That


  • Author : Michael Steinberger
  • Publisher : Bloomsbury Publishing USA
  • Release Date : 2011-01-15
  • Genre: Cooking
  • Pages : 256
  • ISBN 10 : 1608191419

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Au Revoir to All That Excerpt :

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 Taste of Place Book

The Taste of Place


  • Author : Amy B. Trubek
  • Publisher : Univ of California Press
  • Release Date : 2008-05-05
  • Genre: Cooking
  • Pages : 316
  • ISBN 10 : 9780520252813

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The Taste of Place Excerpt :

While much has been written about the concept of terroir as it relates to wine, this book expands the concept into cuisine and culture more broadly. Bringing together stories of people farming, cooking and eating, the author focuses on a series of examples ranging from shagbark hicory nuts in Wisconsin to wines from northern California

French Wines Book

French Wines


  • Author : Robert Joseph
  • Publisher : Dk Pub
  • Release Date : 1999
  • Genre: Cooking
  • Pages : 240
  • ISBN 10 : 0789446251

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French Wines Excerpt :

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

A Bite Sized History of France Book
Score: 4.5
From 3 Ratings

A Bite Sized History of France


  • Author : Stéphane Henaut
  • Publisher : The New Press
  • Release Date : 2018-07-10
  • Genre: History
  • Pages : null
  • ISBN 10 : 9781620972526

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A Bite Sized History of France Excerpt :

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).

Adventures on the Wine Route Book

Adventures on the Wine Route


  • Author : Kermit Lynch
  • Publisher : Farrar, Straus and Giroux
  • Release Date : 2013-11-12
  • Genre: Cooking
  • Pages : 288
  • ISBN 10 : 9780374710477

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Adventures on the Wine Route Excerpt :

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 listenin

Food and Wine Pairing Book

Food and Wine Pairing


  • Author : Robert J. Harrington
  • Publisher : John Wiley & Sons
  • Release Date : 2007-03-05
  • Genre: Cooking
  • Pages : 336
  • ISBN 10 : 9780471794073

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Food and Wine Pairing Excerpt :

The only book that presents food and wine pairing from a culinary and sensory perspective. Demystifying the terminology and methodology of matching wine to food, Food and Wine Pairing: A Sensory Experience presents a practical, user-friendly approach grounded in understanding the direct relationships and reactions between food and wine components, flavors, and textures. This approach uses sensory analysis to help the practitioner identify key elements that affect pairings, rather than simply following the usual laundry list of wine-to-food matches. The text takes a culinary perspective first, making it a unique resource for culinary students and professionals. Food and Wing Pairing: Lays out the basics of wine evaluation and the hierarchy of taste concepts Establishes the foundation taste components of sweet, sour, slat, and bitter in food, and dry, acidity, and effervescence in wine, and looks at how these components relate to one another Discusses wine texture, and the results of their interactions with one another Examines the impact that spice, flavor type, flavor intensity, and flavor persistency have one the quality of wine and food matches Includes exercises to improve skills relating to taste identification and palate mapping Provides a systematic process for predicting successful matches using sequential and mixed tasting methods Gives guidance on pairing wine with foods such as cheese and various desserts, as well as service issues such as training and menu/wine list development Food and Wine Paring provides students and professionals with vivid and dynamic learning features to bring the matching process to life with detail and clarity. real-world examples include menus and tasting notes from renowned restaurants, as well as Aperitifs or vignettes portraying culinary notables—both individuals and organizations—which set their wine parings in a complete gastronomical, regional, and cultural context. Culinary students making their initial foray into unde

Provence Food and Wine Book

Provence Food and Wine


  • Author : François Millo
  • Publisher : Agate Publishing
  • Release Date : 2014-02-17
  • Genre: Cooking
  • Pages : 160
  • ISBN 10 : 9781572847354

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Provence Food and Wine Excerpt :

“Almost as much guide book as it is cookbook . . . the authors dive into the ingredients unique to Provencal cuisine and the history of the region.” —Kitchn 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. But above all else, it 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 and 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 and 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. Readers will be able to learn about pairing between wine and food, as Viktorija Todorovska and François 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. In Provence Food and Wine, Todorovska and Millo “bring the joie de vivre of this region right to your fingertips, capturing its allure with simplicity and heart” (One for the Table).

The Taste of France Book

The Taste of France


  • Author : Fay Sharman
  • Publisher : Houghton Mifflin Harcourt (HMH)
  • Release Date : 1982-01-01
  • Genre: Cooking
  • Pages : 320
  • ISBN 10 : 0395325617

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The Taste of France Excerpt :

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

One Hundred and One Beautiful Towns in France Book

One Hundred and One Beautiful Towns in France


  • Author : Yvon Busson
  • Publisher : Rizzoli International Publications
  • Release Date : 2010-09-01
  • Genre: Travel
  • Pages : 280
  • ISBN 10 : 0789322056

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One Hundred and One Beautiful Towns in France Excerpt :

A regionally organized and lavishly photographed tour of some of France's most noted culinary regions celebrates their classic dishes and drinks, from Normandy and its apple brandy, to Brittany and its savory galettes, to Alsace and its cheese tarts. 25,000 first printing.

Mastering the Art of French Eating Book
Score: 4.5
From 4 Ratings

Mastering the Art of French Eating


  • Author : Ann Mah
  • Publisher : Penguin
  • Release Date : 2013-09-26
  • Genre: Biography & Autobiography
  • Pages : 288
  • ISBN 10 : 9781101638156

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Mastering the Art of French Eating 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.

Wine and War Book
Score: 4
From 14 Ratings

Wine and War


  • Author : Donald Kladstrup
  • Publisher : Crown
  • Release Date : 2002-06-18
  • Genre: History
  • Pages : 304
  • ISBN 10 : 9780767913256

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Wine and War Excerpt :

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.