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Bibframe Work

Title
The food & wine of France
Type
Text
Language
English
Geographic Coverage
France
Classification
LCC: TX637 .B46 2016 (Source: dlc)
DDC: 641.5944 full
Identified By
Lccn: 2016449180
Supplementary Content
Index present
Content
text (Source: rdacontent)
Summary
In THE FOOD AND WINE OF FRANCE, the influential food writer Edward Behr investigates French cuisine and what it means, in encounters from Champagne to Provence. He tells the stories of French artisans and chefs who continue to work at the highest level. Many people in and out of France have noted for a long time the slow retreat of French cuisine, concerned that it is losing its important place in the country's culture and in the world culture of food. And yet, as Behr writes, good French food remains very, very delicious. No cuisine is better. The sensuousness is overt. French cooking is generous, both obvious and subtle, simple and complex, rustic and utterly refined. A lot of recent inventive food by comparison is wildly abstract and austere. In the tradition of great food writers, Edward Behr seeks out the best of French food and wine. He shows not only that it is as relevant as ever, but he also challenges us to see that it might become the world's next cutting edge cuisine.
Table Of Contents
There's no French food without French bread: Nantes, Brittany, and 6th Arondissement, Paris, Île de France
The struggle and triumph of haute cuisine: 7th and 15th Arondissements, Paris, Île de France
The vegetables of the king: Versailles, Île de France
The croissant: tender richness and crunch: 14th Arondissement, Paris, Île de France
The new-old sense of champagne: Épernay and Avize, Champagne
High-scented sausage: Troyes, Champagne
A sense of welcome and Wistub Brenner: Colmar, Alsace
The odor is part of the reward: Lapoutroie, Alsace
The kugelhopf of Christine Ferber: Niedermorschwihr, Alsace
Comté: high pastures, joint efforts, and a big mountain cheese: Labergement-Sainte-Marie and Le Fort Saint-Antoine, Franch-Comté
Vin jaune: the virtue of rancidity: Château-Chalon, Franch-Comté
Vinegar in barrels: Orléans, Orléanais
"The bread was better, it's true": Tours, Touraine
A point of reference for pure Cabernet Franc: Chacé, Anjou
The slope at the world center of sauvignon wine: Chavignol, Berry
Parsleyed ham: Dijon, Burgundy
A spice cake lost in time: Dijon, Burgundy
The goal of a gulpable wine: Villié-Morgon, Beaujolais
Lyon and a cook I never met: Lyon, Lyonnais
Sea salt: Ars-en Ré, Aunis
Snails: Champagnolles, Saintonge
Blackened cheesecake: Saint-Estèphe, Angoumois, and L:a Mothe-Saint-Héray, Poitou
If you aren't worried, then maybe the cheeses could be better: Roquefort-sur-Soulzon, Rouergue
Guy Gedda and real Provençal cooking: Bormes-les-Mimosas, Provence
Ruins: Les Baux, Provence
Wrapped and aged in leaves and completely different from all other cheeses: Valensole, Provence
Richard Olney, an uncompromising French cook: Solliès-Toucas, Provence
A sauce from a mortar: Avignon, Provence
A slippery white cheese and a surprise: Arles and Vauvert, Provence
The importance of goose fat: Samatan, Gimont, and Saint-Martin-Gimois, Gascony
The last wine in France: strong, dark, and sweet: Banyuls-sur-Mer, Roussillon
What is French food?
Authorized Access Point
Behr, Edward, 1951- food & wine of France