A Taste of France: Regional French Cuisine

Overview

Take a gastronomic tour of France and its delicious regional specialties. Join Gabriel Gaté as he tours beautiful France, uncovering classic dishes from each region along the way. Showcased alongside Gaté’s recipes are those from local French pastry chefs and food artisans. Most of the dishes are easy to prepare, though some are designed to challenge, and each recipe describes the region from which it came and includes suggestions for how best to serve the dish. There are chapters on soups and entrées, fish and ...
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Overview

Take a gastronomic tour of France and its delicious regional specialties. Join Gabriel Gaté as he tours beautiful France, uncovering classic dishes from each region along the way. Showcased alongside Gaté’s recipes are those from local French pastry chefs and food artisans. Most of the dishes are easy to prepare, though some are designed to challenge, and each recipe describes the region from which it came and includes suggestions for how best to serve the dish. There are chapters on soups and entrées, fish and seafood, poultry and rabbit, beef, lamb and pork, and cakes and desserts. Enjoy the traditional Quiche Lorraine or the oh-so-French Potato Galettes with a Walnut and Roquefort Cheese Salad. Feast on Roast Snapper with Montpellier Butter or the classic Chicken Burgundy. Try the delicious Duck Casserole in Red Wine, Rabbit with Dijon Mustard, or Eye Fillet Steak with Béarnaise Sauce. Devour the delicious Peach Melba, Chocolate Concorde Cake, Raspberry Ice Cream Cake with Meringue, or Cherry Clafoutis. A beautiful package with a gorgeous pink-and-white theme throughout and charming illustrations by Francophile Antonia Pesanti, A Taste of France is both a wonderful keepsake and a practical book to cook from.
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Product Details

  • ISBN-13: 9781742704906
  • Publisher: Rizzoli
  • Publication date: 4/23/2013
  • Pages: 192
  • Sales rank: 1,361,728
  • Product dimensions: 6.70 (w) x 8.40 (h) x 1.00 (d)

Meet the Author

Gabriel Gaté was born in France and trained as a chef there before moving to Australia. He is also a television presenter and cookery teacher, and has authored more than twenty cookbooks.
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