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The food of France
Auteur
Éditeur Vintage Books [diffusion/distribution]
Année copyright 1992
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Auteur
Titre
The food of France
Éditeur
Description
1 vol. (XV-450-XXVII pages) : illustrations, cartes ; 21 cm
Notes
Index
Collaborateurs
Sujets
Classification Dewey
641/.0944
Résumé
La 4e de couv. indique : "A celebration of French cuisine and culture [...]. Traveling through the provinces, cities, and remote country town, Waverley Root discovers not only the Calvados and Camembert cheese of Normandy, the haute cuisine of Paris, and the hearty bouillabaisse of Marseilles, but also the local histories, customs, and geographies that shape the French national character. Here are the origins of the Plantagenet kings and Rabelais’s favorite truffle-flavored sausages, and the tale of how the kitchens of Versailles cooked for one thousand aristocrats and four thousand servants in a single day. Here, too, are notes on the proper time of year to harvest snails; the Moorish influences on the confections of the Pyrenees, where the plumpest geese are raised; and the age of the oldest olive tree in Provence. In short, here is France for the chef, the traveler, and the connoisseur of fine prose."
ISBN
0-679-73897-5
978-0-679-73897-8
Origine de la notice
Abes (SUDOC)
 

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