Savoring France

by Brennan, Georgeanne; Williams, Chuck; Williams, Chuck

• ISBN13: 9780737020199
• ISBN10: 0737020199
• Format: Hardcover
• Copyright: 1999-10-01
• Publisher: Grand Central Pub

Summary

A meal in France. Few people can resist the invitation. It might be dinner in a Macon bistro, with the local Pouilly-Fuisse freely poured, or a lunchtime salade nicoise at a rural auberge in Provence, a midnight steak-frites in a Paris brasserie or a sack of picnic provisions bought at a marketplace in Bayonne. Savoring France invites readers on an unhurried culinary tour in search of the true French table, an intriguing tapestry of local specialties and national dishes. The journey is recorded in compelling text and 140 recipes, including Sauteed Foie Gras with Grapes from Bordeaux, Duck with Lavender Honey from Provence, Whole Stuffed Cabbage from Alsace, and Cherry Custard Cake from Limousin. Together the recipes, each one stunningly photographed, deliver a fully drawn portrait of French cooking that reveals a respect for the rustic and the refined, the traditional and the innovative. Book jacket.

Table of Contents

L'Introduction: the French table	p. 14
Les Entrees: starters, soups, and salads	p. 22
Les Plats fish and shellfish, poultry, and meats	p. 82
Les Legumes: seasonal vegetables	p. 146
Les Desserts: pastries, cakes, custards, and fruit desserts	p. 196
Le Glossaire: basic recipes and ingredient glossary	p. 246
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