The Food of France
$39.08
- Paperback
496 pages
- Release Date
2 June 1992
Summary
A celebration of French cuisine and culture, from a culinary adventurer who made his mark decades before Anthony Bourdain arrived on the scene.
Traveling through the provinces, cities, and remote country towns that make up France, 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.
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Book Details
| ISBN-13: | 9780679738978 |
|---|---|
| ISBN-10: | 0679738975 |
| Author: | Waverley Root |
| Publisher: | Random House USA Inc |
| Imprint: | Vintage Books |
| Format: | Paperback |
| Number of Pages: | 496 |
| Release Date: | 2 June 1992 |
| Weight: | 403g |
| Dimensions: | 202mm x 134mm x 28mm |
| Series: | Vintage |
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What They're Saying
Critics Review
“The most lucid and definitive book ever written in English on a cuisine that has flourished for centuries.” —Craig Claiborne, The New York Times
“This taste saga merits huzzahs… . I hail Mr. Root’s research… . History, architecture, scenery, traditions furnish his place settings [and] color his commentary from Cro-Magnon cave living to haute cuisine.” —The New York Times
About The Author
Waverley Root
Waverley Root was a foreign correspondent in Europe for nearly fifty years, representing the Chicago Tribune, The Washington Post, Time, and other outlets. He also contributed regularly to The New York Times Magazine, International Herald Tribune, and Gourmet. Among his books are The Food of Italy, The Food of France, Contemporary French Cooking, The Best of Italian Cooking, and Eating in America. Considered one of the major writers on cuisine of his time, Root passed away in 1982.
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