The Food and Wine of France Book
Stars 4
From 2 Global Ratings

The Food and Wine of France

  • Author : Edward Behr
  • Publisher : Penguin
  • Date : 2016-06-14
  • Category : Biography & Autobiography
  • Pages : 320
  • ISBN : 9780399564024

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One of Christopher Kimball’s Six Favorite Books About Food A beautiful and deeply researched investigation into French cuisine, from the founding editor of The Art of Eating and author of 50 Foods. In THE FOOD AND WINE OF FRANCE, the influential food writer Edward Behr investigates French cuisine and what it means, in encounters from Champagne to Provence. He tells the stories of French artisans and chefs who continue to work at the highest level. Many people in and out of France have noted for a long time the slow retreat of French cuisine, concerned that it is losing its important place in the country's culture and in the world culture of food. And yet, as Behr writes, good French food remains very, very delicious. No cuisine is better. The sensuousness is overt. French cooking is generous, both obvious and subtle, simple and complex, rustic and utterly refined. A lot of recent inventive food by comparison is wildly abstract and austere. In the tradition of great food writers, Edward Behr seeks out the best of French food and wine. He shows not only that it is as relevant as ever, but he also challenges us to see that it might become the world's next cutting edge cuisine. France remains the greatest country for bread, cheese, and wine, and its culinary techniques are the foundation of the training of nearly every serious Western cook and some beyond. Behr talks with chefs and goes to see top artisanal producers in order to understand what "the best" means for them, the nature of traditional methods, how to enjoy the foods, and what the optimal pairings are. As he searches for the very best in French food and wine, he introduces a host of important, memorable people. THE FOOD AND WINE OF FRANCE is a remarkable journey of discovery. It is also an investigation into why classical French food is so extraordinarily delicious--and why it will endure.

The Bordeaux Kitchen Book

The Bordeaux Kitchen

  • Author : Tania Teschke
  • Publisher : Primal Nutrition
  • Date : 2018
  • Category : Cooking, French
  • Pages : 656
  • ISBN : 1939563399

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More than a cookbook, The Bordeaux Kitchen merges of French cuisine, wine, and culture with the primal/paleo/ancestral eating style. Enjoy an assortment of delicious recipes with wine pairing guidance, as well as a comprehensive education on how ancestral eating can improve your health and enjoyment of life. The beautiful illustrations and rich descriptive text will make you an expert in French wine and cuisine in no time--and keep you aligned with the primal/paleo/ancestral health principles that have exploded in popularity across the globe in recent years. Every home cook who loves food and sharing it with family and friends will be inspired by The Bordeaux Kitchen.

A Bite Sized History of France Book
Stars 4.5
From 3 Global Ratings

A Bite Sized History of France

  • Author : Stéphane Henaut
  • Publisher : The New Press
  • Date : 2018-07-10
  • Category : History
  • Pages :
  • ISBN : 9781620972526

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One of Smithsonian magazine’s “Ten Best Books About Travel of 2018” One of AFAR magazine’s “8 New Books You Need to Read Before Flying to France” A “delicious” (Dorie Greenspan), “genial” (Kirkus Reviews), “very cool book about the intersections of food and history” (Michael Pollan)—as featured in the New York Times Acclaimed upon its hardcover publication as a “culinary treat for Francophiles” (Publishers Weekly), A Bite-Sized History of France is a thoroughly original book that explores the facts and legends of the most popular French foods and wines. Traversing the cuisines of France’s most famous cities as well as its underexplored regions, the book is enriched by the “authors’ friendly accessibility that makes these stories so memorable” (The New York Times Book Review). This innovative social history also explores the impact of war and imperialism, the age-old tension between tradition and innovation, and the enduring use of food to prop up social and political identities. The origins of the most legendary French foods and wines—from Roquefort and cognac to croissants and Calvados, from absinthe and oysters to Camembert and champagne—also reveal the social and political trends that propelled France’s rise upon the world stage. As told by a Franco-American couple (Stéphane is a cheesemonger, Jeni is an academic) this is an “impressive book that intertwines stories of gastronomy, culture, war, and revolution. . . . It’s a roller coaster ride, and when you’re done you’ll wish you could come back for more” (The Christian Science Monitor).

The French Menu Cookbook Book

The French Menu Cookbook

  • Author : Richard Olney
  • Publisher : Random House Digital, Inc.
  • Date : 2011
  • Category : Cooking
  • Pages : 447
  • ISBN : 9781607740025

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Presents a collection of seasonal recipes along with planned menus and wine pairings for a variety of French dishes.

Au Revoir to All That Book
Stars 3.5
From 15 Global Ratings

Au Revoir to All That

  • Author : Michael Steinberger
  • Publisher : Bloomsbury Publishing USA
  • Date : 2011-01-15
  • Category : Cooking
  • Pages : 256
  • ISBN : 1608191419

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France is in a rut, and so is French cuisine. Twenty-five years ago it was hard to have a bad meal in France; now, in some cities and towns, it is a challenge to find a good one. For the first time in the annals of modern cuisine, the most influential chefs and the most talked-about restaurants in the world are not French. Within France, large segments of the wine industry are in crisis, cherished artisanal cheeses are threatened with extinction, and bistros and brasseries are disappearing at an alarming rate. But business is brisk at some establishments: Astonishingly, France has become the second most-profitable market in the world for McDonald's. In an enviable trip through the traditional pleasures of France, Steinberger talks to top chefs-Ducasse, Gagnaire, Bocuse-winemakers, farmers, bakers, and other artisans. He visits the Elysée Palace, interviews the head of McDonald's Europe, marches down a Paris boulevard with Jose Bove, and breaks bread with the editorial director of the powerful and secretive Michelin Guide. He spends hours with some of France's brightest young chefs and winemakers, who are battling to reinvigorate the country's rich culinary heritage. Throughout, Steinberger remains an unabashed and steadfast Francophile, and his own sharp and funny reflections bring empathy to this striking portrait of a cuisine and a country in transition.

Wine and War Book
Stars 4
From 14 Global Ratings

Wine and War

  • Author : Donald Kladstrup
  • Publisher : Crown
  • Date : 2002-06-18
  • Category : History
  • Pages : 304
  • ISBN : 9780767913256

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The remarkable untold story of France’s courageous, clever vinters who protected and rescued the country’s most treasured commodity from German plunder during World War II. "To be a Frenchman means to fight for your country and its wine." –Claude Terrail, owner, Restaurant La Tour d’Argent In 1940, France fell to the Nazis and almost immediately the German army began a campaign of pillaging one of the assets the French hold most dear: their wine. Like others in the French Resistance, winemakers mobilized to oppose their occupiers, but the tale of their extraordinary efforts has remained largely unknown–until now. This is the thrilling and harrowing story of the French wine producers who undertook ingenious, daring measures to save their cherished crops and bottles as the Germans closed in on them. Wine and War illuminates a compelling, little-known chapter of history, and stands as a tribute to extraordinary individuals who waged a battle that, in a very real way, saved the spirit of France.

The Taste of Place Book

The Taste of Place

  • Author : Amy B. Trubek
  • Publisher : Univ of California Press
  • Date : 2008-05-05
  • Category : Cooking
  • Pages : 296
  • ISBN : 9780520252813

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While much has been written about the concept of terroir as it relates to wine, this book expands the concept into cuisine and culture more broadly. Bringing together stories of people farming, cooking and eating, the author focuses on a series of examples ranging from shagbark hicory nuts in Wisconsin to wines from northern California

French Wines Book

French Wines

  • Author : Robert Joseph
  • Publisher : Dk Pub
  • Date : 1999
  • Category : Cooking
  • Pages : 240
  • ISBN : 0789446251

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Provides a comprehensive guide to the wines of France, describes the wine-growing regions, and recommends classic dishes to match the wines

Adventures on the Wine Route Book

Adventures on the Wine Route

  • Author : Kermit Lynch
  • Publisher : Farrar, Straus and Giroux
  • Date : 2013-11-12
  • Category : Cooking
  • Pages : 288
  • ISBN : 9780374710477

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When Adventures on the Wine Route was first published, Victor Hazan said, "In Kermit Lynch's small, true, delightful book there is more understanding about what wine really is than in everything else I have read." A quarter century later, this remarkable journey of wine, travel, and taste remains an essential volume for wine lovers. In 2007, Eric Asimov, in The New York Times, called it "one of the finest American books on wine," and in 2012, The Wall Street Journal pro-claimed that it "may be the best book on the wine business." In celebration of its twenty-fifth anniversary, Adventures on the Wine Route has been thoroughly redesigned and updated with an epilogue and a list of the great wine connoisseur's twenty-five most memorable bottles. In this singular tour along the French wine route, Lynch ventures forth to find the very essence of the wine world. In doing so, he never shies away from the attitudes, opinions, and beliefs that have made him one of our most respected and outspoken authorities on wine. Yet his guiding philosophy is exquisitely simple. As he writes in the introduction, "Wine is, above all, about pleasure. Those who make it ponderous make it dull . . . If you keep an open mind and take each wine on its own terms, there is a world of magic to discover." Adventures on the Wine Route is the ultimate quest for this magic via France's most distinguished vineyards and wine cellars. Lynch draws vivid portraits of vintners—from inebriated négociants to a man who oversees a vineyard that has been in his family for five hundred years—and memorably evokes the countryside at every turn. "The French," Lynch writes, "with their aristocratic heritage, their experience and tradition, approach wine from another point of view . . . and one cannot appreciate French wine with any depth of understanding without knowing how the French themselves look at their wines, by going to the source, descending into their cold, humid cellars, tasting with them, and listenin

Food and Wine Pairing Book

Food and Wine Pairing

  • Author : Robert J. Harrington
  • Publisher : John Wiley & Sons
  • Date : 2007-03-05
  • Category : Cooking
  • Pages : 322
  • ISBN : 9780471794073

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"Demystifying the terminology and methodology of matching wine to food, Food and Wine Pairing: A Sensory Experience presents a practical, user-friendly approach grounded in understanding the direct relationships and reactions between food and wine components, flavors, and textures. This approach uses sensory analysis to help the practitioner identify key elements that affect pairings, rather than simply following the usual laundry list of wine-to-food matches. The text takes a culinary perspective first, making it a unique resource for culinary students and professionals."--Publisher's website.

Cheese  Wine  and Bread Book

Cheese Wine and Bread

  • Author : Katie Quinn
  • Publisher : HarperCollins
  • Date : 2021-04-27
  • Category : Cooking
  • Pages : 384
  • ISBN : 9780062984548

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“Open-hearted and buoyant, the book weaves together her hands-on experiences in Europe and introduces us to a rich cast of people who make, sell and care about these traditions.” —Jenny Linford, author of The Missing Ingredient In this delightful, full-color tour of France, England, and Italy, YouTube star Katie Quinn shares the stories and science behind everyone's fermented favorites—cheese, wine, and bread—along with classic recipes. Delicious staples of a great meal, bread, cheese, and wine develop their complex flavors through a process known as fermentation. Katie Quinn spent months as an apprentice with some of Europe’s most acclaimed experts to study the art and science of fermentation. Visiting grain fields, vineyards, and dairies, Katie brings the stories and science of these foods to the table, explains the process of each craft, and introduces the people behind them. What will keep readers glued to the book like a suspense novel is Katie's personal journey as an expat discovering herself abroad; Katie's vulnerability will turn readers into fans, and they'll finish the book feeling like they're her best friends, trusted with her innermost revelations. In England, Katie becomes a cheesemonger at Neal's Yard Dairy, London’s preeminent cheese shop—the beginning of a journey that takes her from a goat farm in rural Somerset to a nationwide search for innovating dairy gurus. In Italy, Katie offers an inside look at Italian winemaking with the Comellis at their family-owned vineyard in Northeast Italy and witnesses the diversity of vintners as she makes her way around Italy. In France, Katie meets the reigning queen of bread, Apollonia Poilâne of Paris' famed Poilâne Bakery, apprentices at boulangeries in Paris learning the ins and outs of sourdough, and travels the country to uncover the present and future of French bread. Part artisanal survey, part travelogue, and part cookbook, featuring watercolor illustrations and gorgeous photographs, C

Richard Olney s French Wine and Food Book

Richard Olney s French Wine and Food

  • Author : Richard Olney
  • Publisher : Interlink Publishing Group Incorporated
  • Date : 1998
  • Category : Cooking
  • Pages : 128
  • ISBN : 1566562260

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One of America's foremost chefs takes readers on a tour of the wine regions of France, presenting menus that reflect the traditional cuisine of the area, complemented by his selection of local wines. "This is one of the most evocative collections of menus I have ever encountered. And no one else writes so eloquently about wine". -- Paula Wolfert. Color photos.

France Book


  • Author : Pamela Vandyke Price
  • Publisher :
  • Date : 1966
  • Category : France
  • Pages : 328
  • ISBN : STANFORD:36105035274369

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One Hundred and One Beautiful Towns in France Book

One Hundred and One Beautiful Towns in France

  • Author : Yvon Busson
  • Publisher : Rizzoli International Publications
  • Date : 2010-09-01
  • Category : Travel
  • Pages : 280
  • ISBN : 0789322056

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A regionally organized and lavishly photographed tour of some of France's most noted culinary regions celebrates their classic dishes and drinks, from Normandy and its apple brandy, to Brittany and its savory galettes, to Alsace and its cheese tarts. 25,000 first printing.

The Taste of France Book

The Taste of France

  • Author : Fay Sharman
  • Publisher : Houghton Mifflin Harcourt (HMH)
  • Date : 1982-01-01
  • Category : Cooking
  • Pages : 320
  • ISBN : 0395325617

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Defines the basic terms of French cooking and explains the various words and phrases that appear in French recipes, wine labels, and restaurant menus