The Food of France: A Journey for Food Lovers by Maria Villegas and Sarah Randell

  • French onion soup

    from The Food of France The Food of France by Maria Villegas and Sarah Randell

    • Categories: Soups; French
    • Ingredients: onions; beef stock; white wine; bay leaves; thyme; baguette bread; Gruyère cheese
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Notes about this book

  • veragusta on May 07, 2016

    cassoulet page 194

Notes about Recipes in this book

  • Baked trout with fennel and capers

    • michellerenee_g3cigk on May 03, 2026

      This is the most amazing recipe that I make for my husband and when we have guests. Everyone raves about it, and I always end up sharing the recipe. I have2 special clay fish shaped dishes with lids that I cook this in. It makes the fish so delicate and moist.

  • Chicken chasseur

    • jay.moe on February 08, 2022

      Chicken Chasseur is a family favorite. The chicken is moist and tender from braising and there's plenty of sauce to soak up with a piece of crusty French Bread. This recipe is easy to make and there's plenty of time to clean up while the chicken braises so there's not much cleanup after dinner.

  • Caramel ice cream

    • stef on March 07, 2018

      This is one of my favourite ice cream recipes. Tastes like creme brulee.

  • Crêpes

    • s.shadan on August 30, 2021

      Very easy to make and turns out perfect. Delicious with nutella and bananas

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  • ISBN 10 155285681X
  • ISBN 13 9781552856819
  • Published Feb 04 2006
  • Format Paperback
  • Language English
  • Countries United States
  • Publisher Whitecap Books
  • Imprint Whitecap Books

Publishers Text

The Food of France gives you a real taste of a country that has made food one of the great joys of everyday life. It creates a culinary journey from the restaurants of Lyon to the kitchens of Provence, through the vineyards of Bordeaux to the bakers of Paris, to discover the food that defines today's French cooking: the freshest seafood with herb aioli, winter salt pork with lentils and slow-cooking cassoulet, warm brioche and petits pots de crème.

Beautiful photographs shot in France show how to choose the best produce -- from market fresh vegetables to seafood, regional cheeses, and charcuterie. To partner the recipes, special sections explore the essence of French food and drink. Varieties of cheeses, charcuterie, seafood, patisserie, and breads have been photographed to make identification easy.

Included are sections on such special topics as:

  • Properly ripening a Camembert
  • The baguette
  • French chocolate
  • Enjoying the best of France's wines and champagnes.

Each book in The Food of... series is a comprehensive introduction to the world's great cuisine. These books feature more than 100 delicious recipes that highlight each country's culinary treasures. With instructive color photographs throughout, each recipe helps readers choose and identify produce, from vegetables and flavorings to street snacks, sweets, and colorful and exotic fruits. Feature sections explore the essence of each culture's food and cooking techniques.

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