Food of Franceby Kay Halsey
The Food of France gives you a real taste of a country that has made food one of the great joys of everyday life. Join our culinary journey from the restaurants of Lyon to the kitchens of Provence, through the vineyards of Bordeaux to the bakers of Paris, and discover the food that defines today's French cooking: the freshest seafood with herb aioli, winter salt pork with lentils and a slow-cooking cassoulet, warm brioche and petits pots de cr�me.
Each recipe is photographed as it is made, and is accompanied by useful hints on methods and ingredients. Beautiful photographs shot in France show how to choose the best produce: from market-fresh vegetables to seafood, regional cheeses and charcuterie.
Special sections explore the essence of French food and drink. Variety of cheeses, charcuterie, seafood, p�tisserie and breads have been photographed to make identification easy; there are sections on ripening a Camembert, the baguette and French chocolate; as well as a guide to enjoying the best of France's wines and champagnes.
The purpose behind The Food of France was to create the definitive guide to real French food. To find out the secrets of France�s kitchens, we brought together an expert team to travel through the country. Editor Kay Halsey, food editor Lulu Grimes, art director Marylouise Brammer and photographer Chris Jones travelled to myriad towns and cities, photographing food, talking to chefs, meeting food artisans, researching and writing about a land synonymous with great food.
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