Culinaria France

'Culinary frontiers are seldom rigid. Geographical, climatic and historical circumstances, however, create affinities. On the basis of these similarities we have been able to divide France into twelve provinces as regards the pleasure of food and drink. Each reflects its own individual character in exquisite specialities, some of which may well come as a surprise......It would have been impossible to include all the specialities of France in this Culinaria volume. But experts from the 'metiers de bouche' together with first-class chefsFrom every corner of the land, have helped us to sketch out a new and up-to-date portrait of this gourmet nation which will be richly rewarding to everyone, whether they prefer to enjoy their favourite dishes on the spot in France or cook them in their own kitchen.Or perhaps they will simply be enchanted in a completely new way by the enormous variety of magnificent and tempting recipes, together with the knowledgeable text describing France's cuisine and what lies behind it.'Large tome of 468 pages, split over chapters:(1) Paris - Ile de France(2) Champagne - Lorraine - Alsace(3) Nord - Pas de Calais - Picardy - Normandy - Britanny(4) The Loire Valley - Central France(5) Burgundy - Franche-Comté(6) Lyon - Rhone-Alpes(7) Poitou- Charentes - Limousin(8) Bordeaux - Perigord - Gascony - Pays Basque(9) Toulousain - Quercy - Averyon - Auvergne(10) Roussillon - Languedoc - Les Cévennes(11) Provence - Côte d'Azur(12) Corsicawith a foreword, a glossary and a full index.Packed full of information, including maps and step-by-step methods of preparation, this is a very useful reference to have on your kitchen bookshelf.It contains all sorts of facts, from those one might not be so aware of, e.g.:'Touron'This rich candy has Oriental origins and was brought to Spain by the Moors, whose doctors prescribed it to build up a patient's strength - its main ingredients, almonds, hazelnuts and honey were abundant in the area around Alicante and Xixona........Various types are now produced in Roussillon.......'Laguiole' - the knife .....If you live in France, the chances are you will own a pocket knife from Laguiole (pronounced 'Layole'), or you may have traded in an old knife for one from this small town in the north of the Ayeron.Although there are now designer creations....this famous knife came from humble beginnings.........''Vins Doux Naturels' - the sweet legacy of the Knights Templar....The birth of the vin doux naturel came in 1285, when the Knight Templar, doctor of medicine and scholar Arnaldos of Villanova, later to become rector of the university of Montpelier, succeeded in distilling alcohol form wine according to an Arab recipe...........''Marché au Gras - Plump geese and ducks and their stuffed livers were, until a few years ago, a purely seasonal business. ...............'to those that are more familiar, e.g.:'The Green Lentils of Puy' - 'Poor man's caviar' was the name given to Puy lentils, emphasizing their combination of excellent flavour and reasonable price... And rightly so, because no other dried vegetable can match them.........''Mineral Water' - No other drink can lay claim to such enormous rates of growth as mineral water. And this has been the case for 50 years. But over the last two decades, in particular, consumption has quite simply rocketed........'Spectacular photography throughout includes simple bottles of mineral water and 'Growing Tobacco' to :- 'Sea Fish', 'Artistry with Purée Sauces', 'Liqueurs','France's Best Sheep' and 'French Cuts of Beef'.A tiny taste of the recipes contained within:Charlotte aux PommesMousse au ChocolatPotage ParisienEntrecôte VilletteRagout de Poissons á la BiérePaupiettes de BæufPoule au PotCassouletSoufflé au CantalClafoutisMoules MarinièresRouilleCrème CatalaneTatin d'Aubergines aux PommesBouillabaisseTapenadeAioliRatatouilleBagna CaudaDaube de Boeuf à la ProvençaleSalade de PoulpeAgneau de LaitTomates ConfitsFiadonenot forgetting, my favourite - 'Tarte Tatin'.Each chapter has a quick-view list of contents, followed by text about the particular region. Pictured recipes are indicated in the recipe instructions, i.e. no illustration/illustration and where it is, if applicable.Each recipe is well laid out with the French title and an English translation, along with the number of servings, the list of ingredients and method.'France's longest river is still the stuff of dreams. Even today the far-famed castles along its banks have lost hardly any of their charm...........The heartland of the Loire Valley, containing the provinces of Anjou and Touraine, is known as the garden of France. This is where the cherries grow for the incomparable `Guignolet' - a robust liqueur, and the Belle Angevine pears which are so popular when cooked in red wine as a dessert - to say nothing of strawberries, melons and other kinds of high-quality fruit.There is no lack of vegetables here either.......'

How to tell your mouvant (front bottom round) from your rond de gite (bottom round) and so much more.

Fabulous book - great to pick up and read. Not a recipe or cook book. Great for a gift if you know someone who is French or has a home in France.

Delighted with this book. Great condition. Good price.

nice book

This is a great book with lovely pictures and great recipes. Very informative providing a wealth of French regional facts.

This is the archetypical coffee table book. Heavy, glossy, beautifully illustrated and full of information about and pictures of food from and in France. If you love France and french food you will love this book. In spite of the title you do not need to be a gourmet, just a lover of the good things the table has to offer. Very good value.

More than a coffee table book. I bought it for my sister for Christmas, and once opened, I had to buy my own copy! Beautiful photos and maps, with easy to read, detailed information on food and wine in the different regions of France.