Culinaria France by André Dominé

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    • Categories: Appetizers / starters; French
    • Ingredients: oysters; shallots; crème fraîche; white pepper; curry powder; brandy
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    • Categories: Main course; French
    • Ingredients: whiting; parsley; shallots; mushrooms; bay leaves; dry white wine
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    • Categories: Soups; French
    • Ingredients: split peas; bacon; bouquet garni; croutons; veal stock
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    • Categories: Main course; French
    • Ingredients: shallots; crème fraîche; raw foie gras; bacon; vegetables of your choice; beef stock; dry white wine; tomatoes; bouquet garni; spinach; dried morel mushrooms; veal; Béchamel sauce
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    • Categories: Main course; French
    • Ingredients: truffles; Champagne wine; chicken breasts; chicken or veal quenelles; veal sweetbreads; mushrooms; zucchini; carrots; river crab tails; chicken filets mignons
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    • Categories: Main course; French
    • Ingredients: macaroni pasta; Parmesan cheese; crème fraîche; raw foie gras; truffles; stuffing of your choice; veal gravy; pullet
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    • Categories: Soups; French
    • Ingredients: onions; beef stock; baguette bread; Gruyère cheese
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    • Categories: Soups; French
    • Ingredients: potatoes; watercress; crème fraîche
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    • Categories: Main course; French
    • Ingredients: ham; grated cheese; bread
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    • Categories: Soups; French
    • Ingredients: leeks; potatoes
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    • Categories: Main course; French
    • Ingredients: ham; carrots; onions; whole cloves; thyme; bay leaves; basil; ground cinnamon; nutmeg; parsley; lettuce; scallions; peas; green beans; dry white wine; beef tea
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    • Categories: Main course; French
    • Ingredients: beef entrecote steaks; shallots; parsley
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    • Categories: Main course; French
    • Ingredients: onions; shallots; carrots; bouquet garni; white wine; whole cloves; breadcrumbs; pig trotters
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    • Categories: Main course; French
    • Ingredients: onions; wild boar; crème fraîche; venison loin; breadcrumbs; egg yolks
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    • Categories: Main course; French
    • Ingredients: venison loin; mushrooms; shallots; Champagne wine; game stock; whipping cream; filo pastry; chervil
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    • Categories: Main course; French
    • Ingredients: venison legs; thyme; bay leaves; juniper berries; game stock; whipping cream; shallots; Champagne vinegar
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    • Categories: Main course; French
    • Ingredients: onions; bouquet garni; juniper berries; wild boar; carrots; Pinot noir wine; pears
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    • Categories: Main course; French
    • Ingredients: carrots; onions; bouquet garni; juniper berries; Pinot noir wine; pears; wild boar cheeks
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    • Categories: Pies, tarts & pastries; Main course; French
    • Ingredients: whole wheat flour; smoked bacon; grated cheese; crème fraîche; nutmeg
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    • Categories: Pies, tarts & pastries; Main course; French
    • Ingredients: pork shoulder; white wine; bay leaves; parsley; black peppercorns; puff pastry; shallots; egg yolks
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    • Categories: Stews & one-pot meals; Main course; French
    • Ingredients: ham bones; smoked bacon; pork shoulder; smoked sausages; potatoes; Savoy cabbage; carrots; turnips; onions; dried navy beans
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    • Categories: Pies, tarts & pastries; Main course; French
    • Ingredients: veal shoulder; pork neck; thyme; bay leaves; herbs of your choice; puff pastry; crème fraîche; white wine
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    • Categories: Cakes, large; Dessert; French
    • Ingredients: currants; rum; whole wheat flour; compressed yeast; vanilla beans; lemons; oranges; sugar
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    • Categories: Cakes, small; Afternoon tea; French
    • Ingredients: eggs; lemons; vanilla beans; instant yeast
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    • Categories: Cakes, large; Dessert; European
    • Ingredients: kirsch; all-purpose flour; compressed yeast; milk; eggs; flaked almonds; sultanas
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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 0841603626
  • ISBN 13 9780841603622
  • Published Oct 15 2008
  • Format Paperback
  • Language English
  • Countries United States
  • Publisher H.F. Ullmann

Publishers Text

This wonderful book presents the food and wine of France, with a refreshing insight into the past and present of its people, land, drinks, and cuisines. France remains the stronghold of gastronomy. Culinaria France divides the country into its twelve gastronomic regions, which will allow the reader a color illustrated travel of France.

The book features foods, condiments, confections, wines, spirits and liqueurs indigenous to each region. Lavishly illustrated historical sketches and sidebars expound upon French staples--baguettes (Paris), oysters (Poitou, Charentes, Limousin) and champagne (Champagne, Lorraine, Alsace)--as well as such coveted delicacies as andouillettes (chitterling pork sausage), and more!

Far more than a cookbook, each volume of the Culinaria series is a lavishly detailed and illustrated reference work for an entire cuisine, written by those who know it best. Delving into the history, tradition, and the nature of the land, as well as ingredients, tips, and cooking techniques, the book takes a region-by-region tour overflowing with information and pictured in more than 1000 color photographs, maps, and drawings. Hundreds of evocative and mouth-watering recipes are presented, along with the local produce, wines, cheeses, and other specialties that complete the experience of dining in the region.



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