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Food of France: A Regional Celebration Hardcover – September 26, 2006

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Scook by Anne-Sophie Pic
Scook by Anne-Sophie Pic
Discover French cooking with easy to follow recipes and 40 step-by-step techniques for classic and homemade meals. Learn more | See all French cookbooks

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Product Details

  • Hardcover: 224 pages
  • Publisher: Kyle Books (September 26, 2006)
  • Language: English
  • ISBN-10: 1904920438
  • ISBN-13: 978-1904920434
  • Product Dimensions: 9.2 x 0.8 x 10.3 inches
  • Shipping Weight: 2.4 pounds
  • Average Customer Review: 3.3 out of 5 stars  See all reviews (3 customer reviews)
  • Amazon Best Sellers Rank: #1,623,451 in Books (See Top 100 in Books)

Editorial Reviews

From Booklist

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 Knoblauch
Copyright © 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.

Customer Reviews

3.3 out of 5 stars
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Most Helpful Customer Reviews

2 of 3 people found the following review helpful By Skorz on September 1, 2009
Format: Hardcover
Picked up this book looking to add to my collection and I was pleasantly surprised. Lots of regional history and history of the dishes in this book, as well as a nice selection ranging from all regions of France (and the Caribbean) in a multitude of dishes.

Made some of the dishes in this book and they turned out excellent and made quite an impression on my guests!

My one complaint is that a some of the ingredients are not what you would find in your average grocery store (i.e. Wild Boar, endive, some cheeses, etc). However, she does list alternate ingredients in some cases and to be fair I would feel cheated since I did ask for as close to authenticity as I could get. But, I put the comment out there for those who made not be as driven as other to make trips to specialty shops for some of the recipes.
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5 of 8 people found the following review helpful By John Matlock on April 7, 2007
Format: Hardcover
Although she was born British, Sarah Woodward by instinct and desire must be at least half French. An accomplished French chef and living in France for much of the time, she travelled over the whole contry, visiting each of the major regions and carefully selecting samples of their particular style of French food.

She has distilled this down to some 175 recipies that cover the whole country. And surprisingly, whether by intent or possibly luch, I do not find these recipies scattered with all kinds of unobtainable spices and ingredients. To be sure, a few, but only a few. Some like creme fraiche can't be purchased locally, but it is not difficult to make.

In addition to the regions of France, the end of the book also has a section on French cooking as practiced in the Caribbean.
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1 of 2 people found the following review helpful By A. Shaylor on February 4, 2010
Format: Hardcover
Do you like your chicken dry? Do you really, really like shallots? (A lot of them?) Do you like to dirty dishes for no apparent reason? Then this book is for you! From undercooked artichoke hearts to unconverted grams of butter, The Food of France has it all.

A sane recipe for coq au vin from Marmiton would have you simmer for 40 minutes after browning the chicken. Thanks to Sarah Woodward, we now know the French are doing it all wrong. "Bring to a slow simmer, cover and transfer to the oven. After the chicken has cooked for 1 hour, add the browned shallots and stir well. Return to the oven for a further 20 minutes, then add the cooked mushrooms, again, stirring well. Cook in the oven for another 20 minutes." That's 1 hour, 40 minutes. You want that nice paper towel texture? You gotta put in the time.

The pistou soup was the only saving grace. The proportion of ingredients was within reason and the cooking time was hard even for Woodward to screw up. (That's probably because the directions for the vermicelli were on the package).

If you want French food, don't go to England. All you'll get are some pretty pictures.
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