Readers explore the dishes and culinary regions of France with authentic recipes, fascinating historical notes and lavish food.Readers explore the dishes and culinary regions of France with authentic recipes, fascinating historical notes and lavish food.Read Less
Publishers Weekly, 1989-09-22 Though at first glance too luscious for the pots, pans and grease stains of the kitchen, this opulently illustrated oversize volume--travel book as much as recipe collection--can function there admirably, seducing the hungry and the restless. The latest in the publisher's series of regional cookbooks (others on Italy, China and Asia have preceded it), it will keep readers turning pages even if they never pick up a saucepan. Chapters alternate between discussing the different regions of France and offering a good selection of traditional recipes. French-born authors and cooks Marianne Comolli, Elisabeth Scotto and Michele Carles reflect on the history and geography of France with appetizers from Provence, entrees from Lyonnais and desserts from Anjou. This is hearty, not haute , cuisine: well-organized recipes are scaled for the average cook, who won't have to go in search of rare ingredients or spend hours chopping and mincing. Les soeurs Scotto make use of blenders and food processors when needed. (Oct.)
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