Let's Eat France!: 1,250 Specialty Foods, 375 Iconic Recipes, 350 Topics, 260 Personalities, Plus Hundreds of Maps, Charts, Tricks, Tips by François-Régis Gaudry

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Notes about this book

  • Astrid5555 on October 28, 2019

    Madeleines p.104: These are the best and easiest madeleines I have ever made. The recipe says they are perfection - and they are! You can make the dough ahead and keep it in the fridge for 2-3 hours. When you need dessert just pull it out of the fridge, bake them for 12 minutes and you have happy guests raving about their warm, fresh madeleines. Highly recommended!

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Reviews about this book

  • David Lebovitz by David Lebovitz

    Of all the books I own on French cuisine, Let’s Eat France is one of my favorites. [...] You don’t often come across books on French foods that are this much fun.

    Full review
  • ISBN 10 1579658768
  • ISBN 13 9781579658762
  • Published Oct 16 2018
  • Format Hardcover
  • Page Count 432
  • Language English
  • Countries United States
  • Publisher Artisan

Publishers Text

There’s never been a book about food like Let’s Eat France! A book that feels literally larger than life, it is a feast for food lovers and Francophiles, combining the completist virtues of an encyclopedia and the obsessive visual pleasures of infographics with an enthusiast’s unbridled joy.

Here are classic recipes, including how to make a pot-au-feu, eight essential composed salads, pâté en croûte, blanquette de veau, choucroute, and the best ratatouille. Profiles of French food icons like Colette and Curnonsky, Brillat-Savarin and Bocuse, the Troigros dynasty and Victor Hugo. A region-by-region index of each area’s famed cheeses, charcuterie, and recipes. Poster-size guides to the breads of France, the wines of France, the oysters of France—even the frites of France. You’ll meet endive, the belle of the north; discover the croissant timeline; understand the art of tartare; find a chart of wine bottle sizes, from the tiny split to the Nebuchadnezzar (the equivalent of 20 standard bottles); and follow the family tree of French sauces.

Adding to the overall delight of the book is the random arrangement of its content (a tutorial on mayonnaise is next to a list of places where Balzac ate), making each page a found treasure. It’s a book you’ll open anywhere—and never want to close.

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