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.

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.

Tessa Kiros, renowned for her exquisite food and travel books, takes us on a fascinating journey across the globe to explore French culinary influences in far-flung destinations.

Discover France region-by-region, from Champagne in the north to the sun-blessed corner of Provence and the Côte d'Azur. Stand in awe of the châteaux of the Loire, lie on the beautiful beaches of Corsica, and climb to the top of the Eiffel Tower.

The perfect pesto. The best bouillabaisse. The purest paella.

Contrary to popular understanding, the Napoleonic Wars did not end in 1815 at Waterloo. The battle was only the beginning of a long and complex transition to peace. To end this first "total" war, the powers allied against Napoleon developed a new approach to peace-making: a military occupation designed not to conquer territory, but rather to guarantee that the defeated nation reconstruct itself and repay the damages it had caused. Our Friends the Enemies provides the first comprehensive history of the post-Napoleonic "occupation of guarantee." From 1815 to 1818, a multinational occupation force of 150,000 men was stationed in seven departments along the northeastern frontier, at the expense of the French government. Recounting the experience of both occupiers and occupied, the author shows that while the occupation inevitably involved some violence, it also promoted considerable exchange and reconciliation between the French and their former enemies. Although its significance has long been overlooked, the post-Napoleonic occupation of guarantee foreshadowed later efforts at postwar reconstruction, including the Allied occupations of Germany and Japan after World War II.--