The Taste of France by Robert Freson and Adrian Bailey and Jacqueline Saulnier
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Fish stew (Cotriade)
from The Taste of France The Taste of France by Robert Freson and Adrian Bailey and Jacqueline Saulnier
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Gâteau Paris-Brest
from The Taste of France The Taste of France by Robert Freson and Adrian Bailey and Jacqueline Saulnier
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Notes about this book
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- ISBN 10 1584790601
- ISBN 13 9781584790600
- Linked ISBNs
- 9781556703690 Paperback (United States) 6/23/1994
- 9781851523764 Hardcover (United Kingdom) 11/1/1993
- 9780941434362 Hardcover (United States) 3/16/1989
- 9780906671825 Hardcover (United Kingdom) 10/27/1983
- Published May 18 2001
- Format Hardcover
- Page Count 288
- Language English
- Edition 25th Anniversary edition
- Countries United States
- Publisher Stewart, Tabori & Chang Inc
- Imprint Stewart, Tabori & Chang Inc
Publishers Text
First published by Stewart, Tabori & Chang 25 years ago, this classic tour of France and French regional cooking was hailed as "the season's most spectacular book about food and drink" and has gone on to sell more than 100,000 copies. With 375 full-color photographs, 100 recipes, and a narrative description of the culinary customs of the 14 great food regions, The Taste of France conveys a sense of the color, flavor, variety, and imagination of a meal in France. From Brittany to Lyons, Provence to Normandy, the book celebrates regional cuisine as well as the beauty and traditions of the farms, markets, and tables of France.
Leading European food writers, including Anne Willan, Richard Olney, Arabella Boxer, and Caroline Conran, contributed to a text that serves as a gastronomic guide to the French provinces. Each section of the book includes regional recipes, researched and adapted by Jacqueline Saulnier, a noted French cookbook author, enabling food lovers to appreciate the distinctive culinary sensibility of each area.
With a map of the culinary regions, a text rich with anecdote and atmospheric detail, and gorgeous photography, The Taste of France is a tribute to the legendary pleasures of French cooking.
Other cookbooks by this author
- The Blessings of Bread
- The Book of Ingredients
- The Book of Ingredients
- The Cooking of the British Isles (Foods of the World)
- The Cooking of the British Isles (Foods of the World)
- The Cooking of the British Isles (Foods of the World)
- Cook's Ingredients
- Cook's Ingredients
- The Fruits of the Earth
- The Fruits of the Earth: Vegetable & Fruit Recipes
- Le Gout de La France
- Le Gout de La France
- Mrs. Bridges' Upstairs Downstairs Cookery Book
- Mrs. Bridges' Upstairs Downstairs Cookery Book
- Pocket Encyclopaedia of Cook's Ingredients
- Recipes: The Cooking Of The British Isles: Foods of the World Series
- El Sabor de Francia
- Savouring Italy: A Celebration of the Food, Landscape and People of Italy
- Savouring Italy
- Savouring Italy: A Celebration of the Food, Landscape and People of Italy
- The Taste of France
- The Taste of France
- The Taste of France
- The Taste of France