Although the land area of France approximates the state of Texas, its diverse regions offer a broad and deep range of approaches to eating. Paris emphasizes refined, sophisticated dining. Alsace's hearty flavors, heavy meats, and rich foods contrast with piquant Provencal cooking, where garlic, rosemary, and olive oil predominate. Normandy's cheeses, shellfish, and cream distinguish it from the peppers and river trout used in Basque country. Nevertheless, certain unifying principles unite the French approach to food. Devotion to wine appears everywhere, local wines having their own distinctive character and as much appreciated in their native provinces as the finest bottlings of Bordeaux and Burgundy. The French also demand multicourse meals, preferring multiple flavors to sheer quantities of food, and they rarely dine without a cheese course. Woodward captures these essential characteristics of regional French cuisine. Although recipes have been corrected for American measures, some call for such ingredients as "Charolais beef," a mystery to most American cooks. Mark KnoblauchCopyright © American Library Association. All rights reserved
About the Author
Sarah Woodward was brought up in Belgium and spent her early twenties in Paris working at Les Caves de la Madeleine, one of the most highly regarded wine shops in the city. She now spends half her time at her home in a remote village in the Pyrenees. She contributes regularly to the Financial Times, Condé Nast Traveller and Wine magazine. She is author of six books, including Tastes of North Africa.