Item description for The Taste of France: 25th Anniversary Edition by Rob Freson & Robert Freson...
First published by Stewart, Tabori & Chang 25 years ago, this classic tour of France and French regional cooking was hailed as "the season's most spectacular book about food and drink" and has gone on to sell more than 100,000 copies. With 375 full-color photographs, 100 recipes, and a narrative description of the culinary customs of the 14 great food regions, The Taste of France conveys a sense of the color, flavor, variety, and imagination of a meal in France. From Brittany to Lyons, Provence to Normandy, the book celebrates regional cuisine as well as the beauty and traditions of the farms, markets, and tables of France.
Leading European food writers, including Anne Willan, Richard Olney, Arabella Boxer, and Caroline Conran, contributed to a text that serves as a gastronomic guide to the French provinces. Each section of the book includes regional recipes, researched and adapted by Jacqueline Saulnier, a noted French cookbook author, enabling food lovers to appreciate the distinctive culinary sensibility of each area.
With a map of the culinary regions, a text rich with anecdote and atmospheric detail, and gorgeous photography, The Taste of France is a tribute to the legendary pleasures of French cooking.
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Studio: Stewart, Tabori and Chang
Est. Packaging Dimensions: Length: 12.24" Width: 8.76" Height: 0.91" Weight: 3.58 lbs.
Release Date Nov 1, 2007
Publisher Stewart, Tabori and Chang
ISBN 1584790601 ISBN13 9781584790600
Reviews - What do customers think about The Taste of France: 25th Anniversary Edition?
Captures the Culinary Spirit of France Jul 22, 2008
Robert Freeman's stunning photographs are the meat & potatoes of this beautiful coffee-table book -- the descriptive writing and recipes from authorities like Richard Olney & Anne Willan put it right over the top. This book is a classic that truly captures the culinary spirit of France.
Excellent resource Jul 28, 2001
I have owned this book for years and love it. It is worn out and well read. I own a French Bistro in Arizona and am a 1990 graduate of The Culinary Institute of America. I turn to this book often for inspiration when writing my menus.