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Editorial Reviews
From Publishers Weekly
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.
Copyright 1989 Reed Business Information, Inc.
From Library Journal
The fourth title in this series, following last year's widely popular Italy the Beautiful Cookbook (Knapp, 1988), is quite similar to Robert Freson's The Taste of France (Stewart, Tabori & Chang, 1983). Both explore the various regions of the country, both are lavishly illustrated with full-page color photographs, and both provide recipes for traditional specialties from the areas they depict. The authors are well-known French food writers, but it is the photographs that stand out. A lovely book for those who can afford it.
Copyright 1989 Reed Business Information, Inc.
See all Editorial Reviews
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.
Copyright 1989 Reed Business Information, Inc.
From Library Journal
The fourth title in this series, following last year's widely popular Italy the Beautiful Cookbook (Knapp, 1988), is quite similar to Robert Freson's The Taste of France (Stewart, Tabori & Chang, 1983). Both explore the various regions of the country, both are lavishly illustrated with full-page color photographs, and both provide recipes for traditional specialties from the areas they depict. The authors are well-known French food writers, but it is the photographs that stand out. A lovely book for those who can afford it.
Copyright 1989 Reed Business Information, Inc.
See all Editorial Reviews
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