Publisher's Weekly Review
A superbly photographed compendium, this newest in the Culinaria series explores the pleasures of the French table. Having consulted with a myriad of food and drink expertsÄalongside top chefs, gardeners, farmers, cheese makers and vintnersÄeditor Domin and photographer Beer capture the essence of regional culinary traditions. Organized into 12 gastronomic provinces, the book features foods, condiments, confections, wines, spirits and liqueurs indigenous to each region. Lavishly illustrated historical sketches and sidebars expound upon French staplesÄbaguettes (Paris), oysters (Poitou, Charentes, Limousin) and champagne (Champagne, Lorraine, Alsace)Äas well as such coveted delicacies as andouillettes (chitterling pork sausage). Discussions on livestock breeding, hunting, fishing, butchery and vineyards illustrate how each region best capitalizes on its natural resources. Readers also learn about lesser known regional specialties, including Orlans vinegar from the Loire Valley, premium Echir butter from the Poitou and Charentes region and Cvennes honey made from chestnut blossoms. Incorporating local and seasonal ingredients, the recipes highlight such regional cookery as Coq Au Vin de Bourgogne, Macaronis et Truffles d'Ici (chicken cooked in Burgundy wine with macaroni and local truffles) and Bas Rond de Lapin
la Gaillarde (braised rabbit, Brive-style). Tapping into a splendidly varied gastronomic landscape, this cookbook is an erudite reference that goes beyond coffee-table prettiness. (July) (c) Copyright PWxyz, LLC. All rights reserved
Booklist Review
Genuine amateurs of French cuisine will find much to celebrate in this luxuriantly illustrated compendium. Painstakingly reproduced photographs show step-by-step how the renowned Echirebutter bursts from its teak churns. Other photos supplement detailed textual information on the variety of fruits grown around Lyons. The book's organization by region reinforces the essential link between the land and its produce. Wines and cheeses especially cleave to their native territory, and the text outlines the distinctions between these products from one province to another. Wine coverage culminates in a foldout Chateau Margaux. Special foods such as the famous Bresse chicken and the now ubiquitous Dijon mustard receive detailed treatment. Because the always frugal French let nothing edible go to waste, there is a double-page spread devoted to assorted organ meats. A worthwhile reference book for French cooking. --Mark Knoblauch
![Cover image for Culinaria France / [editor : Andre Domine]](/client/assets/5.1326/ctx//client/images/no_image.png "Cover image for Culinaria France / [editor : Andre Domine]")