by
Bocuse, Paul, 1926-
Call Number
ARC MENU YELLOW 175
Publication Date
1990
Format:
Books
Relevance:
77630.8125
by
Time-Life Books.
Call Number
ARC 641.5944 REC
Publication Date
1970
Format:
Books
Relevance:
77630.7891
Call Number
ARC MENU GREEN 239
Publication Date
1972
Format:
Books
Relevance:
77568.9609
by
Wolfert, Paula
Call Number
641.59447 WOL
Publication Date
1999 1983
Format:
Books
Relevance:
71878.0078
by
Conil, Jean.
Call Number
ARC KLI 641.5944 CON
Publication Date
1999 1998 1997 1996 1995
Format:
Books
Relevance:
71877.9297
by
Bonvin, Claude
Call Number
FUL 663.200944 BON
Publication Date
1948
Format:
Books
Relevance:
71877.7578
by
Bryant, Jon, author.
Call Number
914.404 FRA
Publication Date
2023
Summary
Few countries capture the imagination quite like France. The world-famous cuisine is as rich and varied as the glorious landscapes, the wine as renowned and captivating as the art. From the alpine peaks to the Mediterranean beaches, each region has its own robust history and lively culture to inspire visitors. Our updated guide brings France to life, transporting you there like no other travel guide does with expert-led insights, trusted travel advice, detailed breakdowns of all the must-see sights, photographs on practically every page, and our hand-drawn illustrations which place you inside the country's iconic buildings and neighborhoods. We've also worked hard to make sure our information is as up-to-date as possible following the COVID-19 outbreak.
Format:
Books
Relevance:
71875.9219
by
Nguyen, Luke, author.
Call Number
641.5944 NGU
Publication Date
2015
Summary
Luke Nguyen's passion for food leads him out of Asia and into France. Luke starts his culinary journey in Paris, where he explores Parisians' passion for food, decadence and tradition. He then heads east to the imposing medieval architecture of Strasbourg before continuing on to the dewy mountains of the Franche-Comté. In Lyon, Luke cooks street-side alongside the country's top chefs and home-cooks, before travelling along France's southern coastline from Nice to Biarritz. The journey takes him through the iconic Loire Valley and later to Brittany where he enjoys French food heritage at its best. Local characters open their homes and share family recipes, fusing the taste of France with that of Spain, Africa and Vietnam.
Format:
Books
Relevance:
71874.5078
by
Evans, Martin, 1964-
Call Number
965.046 22
Publication Date
2012
Summary
Invaded in 1830, populated by one million settlers who co-existed uneasily with nine million Arabs and Berbers, Algeria was different from other French colonies because it was administered as an integral part of France, in theory no different from Normandy or Brittany. The depth and scale of the colonization process explains why the Algerian War of 1954 to 1962 was one of the longest and most violent of the decolonization struggles. An undeclared war in the sense that there was no formal beginning of hostilities, the war produced huge tensions that brought down four government.
Format:
Electronic Resources
Relevance:
71873.7266
by
Gaté, Gabriel, 1955-, author.
Call Number
641.5944 GAT
Publication Date
2016
Summary
Delicieux is an accompaniment to Gabriel's popular Taste Le Tour program on SBS, with more than 200 recipes representing the myriad regions of France. From the simplest tarts and gratins to fish stews and savoie sponge cakes, this book shows the diversity and originality of France's rich culinary heritage. This comprehensive view into regional cuisines, replete with recipes used over generations, will enchant the armchair traveller or inspire a visit to the many different regions of France. This is real food: delicious recipes that celebrate the beauty of cooking produce that is ripe and in season, and capturing the essence of life in France. While the appeal of this collection rests firmly on its recipes, the photographs of France transport the reader to an idyllic world where Gabriel Gate is the perfect host. Enjoy country-style pates and terrines; tians and gratins; crepes and mousses; Fish Stews from the Languedoc, Normandy and Provence; fricassees and casseroles like cassoulet, coq au vin and poule au pot; roasts and tournedos; and brioche, gateaux, souffles and tarts from every region of France. This cookbook brings to life the seasonal dishes that bring the warmth of rural and urban France into your home.
Format:
Books
Relevance:
71871.8516
by
France, Christine.
Call Number
641.6374 FRA
Publication Date
1998
Format:
Books
Relevance:
70886.4141
by
Lichine , Alexis
Call Number
641.220944 LIC
Publication Date
1982
Format:
Books
Relevance:
67237.8047
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