Normandy Gastronomiqueby Jane Sigal
Jane Sigal includes special features on the making of a farmhouse cheese, the pressing of cider, even on the world-famous
In this book, the culinary traditions of Normandy's five regions are unraveled. The emphasis is on what exists there today: Whether an old tradition revived or an import given a Norman twist, each has relevance for the food-minded traveler.
Jane Sigal includes special features on the making of a farmhouse cheese, the pressing of cider, even on the world-famous copper cooking pots that originate from Manche. Over half the book is taken up with recipes from each of the regions, including legendary dishes such as Poulet Vallee d'Auge, with its extravagant blending of chicken, cream, Calvados, and apples and Teurgoule, the famous Norman rice Pudding.
For the traveler, the carefully focused Visitor's Guide directs the tourist to a wealth of restaurants, markets, museums, and other places with a food interest.
With outstanding recipes, lively text, and 200 richly evocative photographs of the region, Normandy Gastronomique is the essential traveling companion, a celebration of the unique invention of the moment and the classic repertoire that together make up Norman cuisine.
- Abbeville Publishing Group
- Publication date:
- Product dimensions:
- 9.65(w) x 8.94(h) x 0.90(d)
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