Frankrijk Koken en Reizen by Gilles Pudlowski

  • Anchovy spread (Anchoïade)

    from France: The Beautiful Cookbook: Authentic Recipes from the Regions of France France by Elisabeth Scotto and Michèle Carles and Marianne Comolli and Gilles Pudlowski

    • Categories: Dips, spreads & salsas; Appetizers / starters; French
    • Ingredients: salted anchovies; garlic; shallots; parsley; baguette bread; celery; cauliflower; radishes; fennel; artichokes; peppers
    show

  • Show all Recipes...

Notes about this book

This book does not currently have any notes.

Notes about Recipes in this book

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

This book does not currently have any reviews.

  • ISBN 10 9054269715
  • ISBN 13 9789054269717
  • Published Jan 01 1990
  • Format Hardcover
  • Page Count 256
  • Language English
  • Countries United States
  • Publisher Time Life Books

Publishers Text

A unique collection of over 240 recipes from the various regions of France testifies to the delicious and varied products that underlie the reputation this country enjoys as one of the most renowned centres of gastronomy in the world. France - a culinary journey offers the reader a familiar picture of a style of cooking that is wrongly neglected in many publications: a style that has been passed down orally in families for centuries. The results of this excellent cooking style, so rich in tradition, are still simmering and bubbling on stoves in farmhouses and cosy, rural inns in all regions of this beautiful country. France - a culinary journey takes the reader from the landscape to the table. It discusses the close interrelationship of the history and geographical and culinary characteristics of the various regions, and the people who make eating there such a unique experience. Without the abundance of oysters, without cassoulet, without hochepot, without bourride, and without the accompanying wines and beers, France simply would not be France. The photographs specially commissioned for this book are a tribute to the diversity and beauty of the French landscape: the rocky hills of the south, the picturesque fishing villages along the west coast, the pastures along the Loire, the colourful Mediterranean coast, the proud Alps and the volcanic plateaus of the Massif Central. The recipes in this book were collected by the Scotto sisters - the food writers Marianne Comolli, Elisabeth Scotto and Michele Carles - who grew up in Paris and spent every summer in the countryside during their youth. Each recipe has been written, tested and photographed with the greatest care for this book. France - A Culinary Journey is the story of the ancient treasure of regional geastronomy, a story compellingly told by the writer Gilles Pudlowski and superbly illustrated in the colour photographs of Pierre Hussenot and Leo Meier.

Other cookbooks by this author