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Author:

Behr, Edward, 1951- author.

Title:

The food & wine of France : eating and drinking from Champagne to Provence / Edward Behr.

Publisher:

Penguin Press,

Copyright Date:

2016

Description:

301 pages ; 25 cm

Subject:

Cooking, French.
Wine and wine making--France.
France--Description and travel.

Notes:

Includes index.

Contents:

283. What Is French Food? Banyuls-sur-Mer, Roussillon France, Nantes, Brittany, and 6th Arrondissement, Paris, Ile de 5 -- 2 Struggle and Triumph of Haute Cuisine 7th and 15th Arrondissements, Paris, Ile de France 17 -- 3 Vegetables of the King / Versailles, Ile de France France, Versailles, Ile de 35 -- 4 Croissant: Tender Richness and Crunch 14th Arrondissement, Paris, Ile de France 43 -- 5 New-Old Sense of Champagne / Épernay, Avize, Champagne Champagne, Avize, 51 -- 6 High-Scented Sausage / Troyes, Champagne Champagne, Troyes, 65 -- 7 Sense of Welcome and Wistub Brenner / Colmar, Alsace Alsace, Colmar, 73 -- 8 Odor Is Part of the Reward / Lapoutroie, Alsace Alsace, Lapoutroie, 79 -- 9 Kugelhopf of Christine Ferber / Niedermorschwihr, Alsace Alsace, Niedermorschwihr, 87 -- 10 Comté: High Pastures, Joint Efforts, and a Big Mountain Cheese / Labergement-Sainte-Marie, Le Fort Saint-Antoine Saint-Antoine, Le Fort, Franche-Comté 97 -- 11 Vin Jaune: The Virtue of Rancidity / Château-Chalon, Franche-Comté 111 -- 12 Vinegar in Barrels / Orléans, Orléanais Orléanais, Orléans, 127 -- 13 "The Bread Was Better, It's True" Tours, Touraine 133 -- 14 Point of Reference for Pure Cabernet Franc / Chacé, Anjou Anjou, Chacé, 141 -- 15 Slope at the World Center of Sauvignon Wine / Chavignol, Berry Berry, Chavignol, 147 -- 16 Parsleyed Ham / Dijon, Burgundy Burgundy, Dijon, 155 -- 17 Spice Cake Lost in Time / Dijon, Burgundy Burgundy, Dijon, 161 -- 18 Goal of a Gulpable Wine / Villié-Morgon, Beaujolais Beaujolais, Villié-Morgon, 167 -- 19 Lyon and a Cook I Never Met / Lyon, Lyonnais Lyonnais, Lyon, 183 -- 20 Sea Salt / Ars-en-Ré, Aunis Aunis, Ars-en-Ré, 193 -- 21 Snails / Champagnolles, Saintonge Saintonge, Champagnolles, 198 -- 22 Blackened Cheesecake / Saint-Estèphe, Angoumois, La Mothe-Saint-Héray, Poitou Poitou, La Mothe-Saint-Héray, 203 -- 23 If You Aren't Worried, Then Maybe the Cheeses Could Be Better / Roquefort-sur-Soulzon, Rouergue Rouergue, Roquefort-sur-Soulzon, 209 -- 24 Guy Gedda and Real Provencal Cooking / Bormes-les-Mimosas, Provence Provence, Bormes-les-Mimosas, 221 -- 25 Ruins / Les Baux, Provence Provence, Les Baux, 229 -- 26 Wrapped and Aged in Leaves and Completely Different from All Other Cheeses / Valensole, Provence Provence, Valensole, 233 -- 27 Richard Olney, an Uncompromising French Cook / Solliès-Toucas, Provence Provence, Solliès-Toucas, 243 -- 28 Sauce from a Mortar / Avignon, Provence Provence, Avignon, 251 -- 29 Slippery White Cheese and a Surprise / Aries, Vauvert, Provence Provence, Vauvert, 253 -- 30 Importance of Goose Fat / Samatan, Gimont, Saint-Martin-Gimois, Gascony Gascony, Saint-Martin-Gimois, 259 -- 31 Last Wine in France: Strong, Dark, and Sweet / Banyuls-sur-Mer, Roussillon Roussillon, Banyuls-sur-Mer, 271 -- 32 What Is French Food? 283.

Summary:

Investigates French cuisine and why it remains so influential and discusses with the top French artisans and chefs how to enjoy French foods.

ISBN:

1594204527
9781594204524

LCCN:

bl2016024274

Locations:

BAPH771 -- Des Moines Public Library (Des Moines)

S1PD771 -- Johnston Public Library (Johnston)

TGPD826 -- LeClaire Community Library (Le Claire)

GEPG771 -- West Des Moines Public Library (West Des Moines)