The food & wine of France : eating and drinking from Champagne to Provence
(Book)
Author
Published
New York : Penguin Press, 2016.
Format
Book
Physical Desc
301 pages ; 25 cm
Status
Main Library - Adult
641.5944 Beh
1 available
641.5944 Beh
1 available
Description
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Copies
Location | Call Number | Status |
---|---|---|
Main Library - Adult | 641.5944 Beh | On Shelf |
More Details
Published
New York : Penguin Press, 2016.
Language
English
Notes
General Note
Includes index.
Description
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.
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