THE FOOD OF FRANCE by Waverley Root


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A gastronomical tour of France, includes, along with the specialities of each region, a good deal of other incidental intelligence which ranges over the country covered, its history and landscape and architecture and customs. Always relating the cuisine to the land which evolved it -- the soil, the climate, and the particular resources of the country, this proceeds from the domain of butter- the Touraine, the areas bordering on the Seine the flatlands, Normandy, Brittany, the Bordeaux country and Burgundy, on to Alsace-Lorraine, the Limousin, Languedoc Provence, down to the Riviera- and finally to Corsica-- and along of course along with the characteristic dishes, the special wines and cheeses are indicated. The appendix lists not only the restaurants in Paris where these foods can be enjoyed- but also the best restaurants in the regions toured... Obviously a book for the more cultivated gourmet- and at the price something of a luxury.

Pub Date: April 21st, 1958
Publisher: Knopf