The Food of France by Waverley Root
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.
Here are the origins of the Plantagenet kings and Rabelais's favorite truffle-flavored sausages, and the tale of how the kitchens of Versailles cooked for one thousand aristocrats and four thousand servants in a single day. Here, too, are notes on the proper time of year to harvest snails; the Moorish influences on the confections of the Pyrenees, where the plumpest geese are raised; and the age of the oldest olive tree in Provence. In short, here is France for the chef, the traveler, and the connoisseur of fine prose, with maps and line drawings throughout.
For nearly fifty years, Waverley Root worked as a foreign correspondent in Europe, representing the Chicago Tribune, The Washington Post, Time, and other publications. He also wrote for The New York Times Magazine, the International Herald Tribune, and Gourmet on a regular basis. The Food of Italy, The Food of France, Modern French Cuisine, The Best of Italian Cooking, and Dining in America are only a few of his books. Root, who was regarded as one of the most influential food writers of his day, died in 1982.
| SKU | Unavailable |
| ISBN 13 | 9780679738978 |
| ISBN 10 | 0679738975 |
| Title | The Food of France |
| Author | Waverley Root |
| Condition | Unavailable |
| Binding Type | Paperback |
| Publisher | Random House USA Inc |
| Year published | 1992-06-02 |
| Number of pages | 496 |
| Cover note | Book picture is for illustrative purposes only, actual binding, cover or edition may vary. |
| Note | Unavailable |