Culinaria France: A Literary, Culinary, and Photographic Journey for Gourmets

  • Seared oysters (Huîtres chaudes)

    from Culinaria France Culinaria France by André Dominé

    • Categories: Appetizers / starters; French
    • Ingredients: oysters; shallots; crème fraîche; white pepper; curry powder; brandy
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Notes about this book

  • RobertaMuir on August 06, 2011

    Also 'The Food of France' ISBN 9783833160721 published by 7Hill (Tandem Verlag GmbH) - needs to be linked

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  • ISBN 10 3833111291
  • ISBN 13 9783833111297
  • Published Apr 05 2005
  • Format Paperback
  • Page Count 468
  • Language English
  • Countries United Kingdom
  • Publisher Konemann UK Ltd

Publishers Text

France has long been and remains the stronghold of culinary culture. No other country in the world can boast such an immense richness of specialties or comes even close to offering such an extraordinary wealth of noble restaurants, in which thousands of chefs nurture the tradition of grand cuisine and with notable creativity continue to produce new culinary delights. This gastronomic tour demonstrates how landscape, climate, and culture impact France cuisine. Master chefs from all corners of the country have contributed to a new, up-to-date portrait of this nation of gourmands, which includes something for everyone, whether you prefer to enjoy the tastes of France in person or in your own kitchen, or let yourself be enchanted in an entirely new way by the selection of fabulous photographs, enticing recipes, and knowledgeable texts about French cuisine.