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The Food and Wine of France

The Food and Wine of France
Eating and Drinking from Champagne to Provence

by Edward Behr

  • Publisher : Penguin
  • Release : 2016-06-14
  • Pages : 320
  • ISBN : 0399564020
  • Language : En, Es, Fr & De
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One of Christopher Kimball’s Six Favorite Books About Food A beautiful and deeply researched investigation into French cuisine, from the founding editor of The Art of Eating and author of 50 Foods. In THE FOOD AND WINE OF FRANCE, the influential food writer Edward Behr investigates French cuisine and what it means, in encounters from Champagne to Provence. He tells the stories of French artisans and chefs who continue to work at the highest level. Many people in and out of France have noted for a long time the slow retreat of French cuisine, concerned that it is losing its important place in the country's culture and in the world culture of food. And yet, as Behr writes, good French food remains very, very delicious. No cuisine is better. The sensuousness is overt. French cooking is generous, both obvious and subtle, simple and complex, rustic and utterly refined. A lot of recent inventive food by comparison is wildly abstract and austere. In the tradition of great food writers, Edward Behr seeks out the best of French food and wine. He shows not only that it is as relevant as ever, but he also challenges us to see that it might become the world's next cutting edge cuisine. France remains the greatest country for bread, cheese, and wine, and its culinary techniques are the foundation of the training of nearly every serious Western cook and some beyond. Behr talks with chefs and goes to see top artisanal producers in order to understand what "the best" means for them, the nature of traditional methods, how to enjoy the foods, and what the optimal pairings are. As he searches for the very best in French food and wine, he introduces a host of important, memorable people. THE FOOD AND WINE OF FRANCE is a remarkable journey of discovery. It is also an investigation into why classical French food is so extraordinarily delicious--and why it will endure.

The French Menu Cookbook

The French Menu Cookbook
The Food and Wine of France--Season by Delicious Season--in Beautifully Composed Menus for American Dining and Entertaining by an American Living in Paris...

by Richard Olney

  • Publisher : Ten Speed Press
  • Release : 2011-03-29
  • Pages : 464
  • ISBN : 160774015X
  • Language : En, Es, Fr & De
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As those who knew him will attest, Francophile and food writer Richard Olney was one of a kind-a writerly cook who had a tremendous influence on American cooking via his well-worn cottage on a hillside in Provence. Born in the Midwest in 1927 and drawn to France at the tender age of twenty-four, Olney was unapologetically attracted to the style, flavors, and tastes of French cooking when most Americans were smitten by the wonders of the new prepared foods in their markets. With unrelenting passion and precision, Olney studied and explored the cuisine, carefully documenting all he had learned for future generations of chefs, cooks, and food lovers. His first of several landmark works, THE FRENCH MENU COOKBOOK, was well ahead of its time with its authentic French recipes and then-unheard-of seasonal approach to cooking. Little did we know then that THE FRENCH MENU COOKBOOK would provide inspiration for Alice Waters and her compatriots as they built the groundwork for a culinary revolution in America. Brimming with the honest and enlightening explanations of how the French really cook and the 150-plus authentic recipes, this book is a masterful resource that is a must for every serious cook.

Food and Wine Pairing

Food and Wine Pairing
A Sensory Experience

by Robert J. Harrington

  • Publisher : John Wiley & Sons
  • Release : 2007-03-05
  • Pages : 322
  • ISBN : 0471794074
  • Language : En, Es, Fr & De
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"Demystifying the terminology and methodology of matching wine to food, Food and Wine Pairing: A Sensory Experience presents a practical, user-friendly approach grounded in understanding the direct relationships and reactions between food and wine components, flavors, and textures. This approach uses sensory analysis to help the practitioner identify key elements that affect pairings, rather than simply following the usual laundry list of wine-to-food matches. The text takes a culinary perspective first, making it a unique resource for culinary students and professionals."--Publisher's website.

A Wine Lover's Tour de France

A Wine Lover's Tour de France

by Barry Johns

  • Publisher : eBookIt.com
  • Release : 2014-04-10
  • Pages : 68
  • ISBN : 1456621831
  • Language : En, Es, Fr & De
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The story tells of a lone traveller, Bede Jamieson, who makes a long cycle journey of 2,500 kilometres in the spring of 1989, through the main winegrowing regions of France—involving sightseeing, vineyard and winery visits, and other interesting encounters along the way. Bede, a lawyer on sabbatical from his busy commercial law practice, makes his journey in search of adventure and new challenges. He is keen to test himself in a country he perceives to be both romantic and culturally significant. He is an experienced road cyclist and a lover of fine wine.

France

France
A Food and Wine Guide

by Pamela Joan Vandyke Price

  • Publisher : Unknown Publisher
  • Release : 1966
  • Pages : 328
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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Pairing Food and Wine For Dummies

Pairing Food and Wine For Dummies
A Book

by John Szabo

  • Publisher : John Wiley & Sons
  • Release : 2013
  • Pages : 408
  • ISBN : 1118399579
  • Language : En, Es, Fr & De
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Offers tips for creating perfect wine and food pairings, addressing the science behind pairings, how wine reacts with different foods, selecting wine for special occasions, and how the size of a glass affects a wine's taste.

The Food & Wine Pairing Guide

The Food & Wine Pairing Guide
A Book

by Katinka van Niekerk

  • Publisher : Penguin Random House South Africa
  • Release : 2012-01-27
  • Pages : 300
  • ISBN : 1431701963
  • Language : En, Es, Fr & De
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Finding the perfect wine to complement a carefully prepared dish is often a hit and miss affair, but this handy guide aims to change that. Written in an accessible manner, it seeks to convey the basic principles that underpin a good wine and food match and to enable the reader to make an appropriate choice. The bulk of the book consists of an easy-to-use directory of dishes, from soups and salads, through main courses to cheese and dessert. Each dish is briefly explained and matched with a wine recommendation, based on the ingredients and cooking methods used. The introduction covers topics such as how to pair food and wine, likeness and contrast, the relevance of sauces, and cooking with wine. Wine styles and grape varieties are given in-depth coverage so that the reader can understand the essential characters that make particular wines good matches for specific foods. Established ‘rules’, such as ‘red wine with red meat’ and ‘white wine with fish’ are examined and the authors provide sound reasons for retaining, or rejecting, them. Packed with practical, useful information, The Food and Wine Pairing Guide is set to become an indispensible reference for anyone who takes an interest in what they eat and drink.

Richard Olney's French Wine and Food

Richard Olney's French Wine and Food
A Wine Lover's Cookbook

by Richard Olney

  • Publisher : Interlink Publishing Group Incorporated
  • Release : 1998
  • Pages : 128
  • ISBN : 9781566562263
  • Language : En, Es, Fr & De
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One of America's foremost chefs takes readers on a tour of the wine regions of France, presenting menus that reflect the traditional cuisine of the area, complemented by his selection of local wines. "This is one of the most evocative collections of menus I have ever encountered. And no one else writes so eloquently about wine". -- Paula Wolfert. Color photos.

Historical Dictionary of France

Historical Dictionary of France
A Book

by Gino Raymond

  • Publisher : Scarecrow Press
  • Release : 2008-10-23
  • Pages : 528
  • ISBN : 9780810862562
  • Language : En, Es, Fr & De
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From the construction of Notre Dame and the Eiffel Tower to the Fall of the Bastille and the Declaration of the Rights of Man and the Citizen to NapolZon Bonaparte's defeat at Waterloo to Albert Camus' L'Etranger and the existentialism of Jean-Paul Sartre, France has been a part of some of the greatest and most memorable events in human history. Author Gino Raymond relates the history of these events in the second edition of the Historical Dictionary of France. Through a chronology, an introductory essay, a bibliography, and hundreds of cross-referenced dictionary entries on kings, politicians, authors, architects, composers, artists, and philosophers, a thorough history of France is presented.

The French Menu Cookbook: The Food and Wine of France - Season by Delicious Season

The French Menu Cookbook: The Food and Wine of France - Season by Delicious Season
A Book

by Richard Olney

  • Publisher : HarperCollins UK
  • Release : 2010-10-28
  • Pages : 456
  • ISBN : 0007423055
  • Language : En, Es, Fr & De
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Voted 'The Best Cookbook Ever' by The Observer Food Monthly, Richard Olney's The French Menu Cookbook is a beautifully written celebration of French food and wine. Filled with inspirational seasonal menus, over 150 authentic recipes and evocative writing, this celebrated book conjures up the scents and scenes of Provence.

Simplifying Food and Wine Pairings

Simplifying Food and Wine Pairings
A Book

by Tim Leiwig

  • Publisher : Author House
  • Release : 2014-09-17
  • Pages : 86
  • ISBN : 1496936981
  • Language : En, Es, Fr & De
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Have you ever gone to a restaurant a nd felt intimidated a bout which wine to order with your meal? Have you hosted a social gathering a t your home, where wine was to be served, a nd had no ideas for your event? Have you had to host a business/client dinner a t a restaurant a nd you were responsible for ordering wines? If so, you will find comfort in this easy to read book. It will provide a nswers to these questions a s well a s provide numerous food a nd wine pairing tips. This book will take the intimidation factor a way a nd provide you with knowledge of food a nd wine pairings in a fun yet helpful way.

Food and Wine

Food and Wine
The Secrets of Successful Pairing

by Harry Haff

  • Publisher : McFarland
  • Release : 2017-02-27
  • Pages : 220
  • ISBN : 1476666075
  • Language : En, Es, Fr & De
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We all taste--but what are we tasting? Knowing the factors involved in how we taste can help us develop our individual palette. Unlike the numerous critical reviews of food and wine pairings, this book presents a systematic approach based on personal tastes. Covering the most common international and regional wines, the author explains how they relate to the foods we eat. "Homework" assignments matching specific wines with recipes and variations help readers learn how they taste as individuals.

Food and Wine Events in Europe

Food and Wine Events in Europe
A Stakeholder Approach

by Alessio Cavicchi,Cristina Santini

  • Publisher : Routledge
  • Release : 2014-03-26
  • Pages : 236
  • ISBN : 1317751949
  • Language : En, Es, Fr & De
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Food and wine events have gained popularity internationally. Their importance in local economic development has grown, especially in Europe, as they are seen as a source of income for local economic systems, a way for creating new job positions and effective tools for promoting and increasing typical product awareness and demand. This book for the first time illustrates the positive and negative impacts of food and wine events from a stakeholder perspective by highlighting several critical aspects such as: (1) advantages and disadvantages of food and wine events; (2) best practice adoption for maximising benefits flowing from event creation; (3) community involvement and knowledge diffusion; (4) effectiveness in promoting local products and creating consumer awareness about products; (5) factors that promote or inhibit the success or achievements of wine and food events. Although the volume primarily focuses on events in Europe, comparisons are made to other regions in the world. Case studies are integrated throughout to illustrate the system of economic and social impacts linked to food and wine events, as well as best practices to achieve effective event management and maximize expected results. Written by leading academics, this timely and important volume will be valuable reading for all students, researchers and academics interested in Events, Tourism, Hospitality, Gastronomy and Development Studies.

Let's Eat France!

Let's Eat France!
1,250 specialty foods, 375 iconic recipes, 350 topics, 260 personalities, plus hundreds of maps, charts, tricks, tips, and anecdotes and everything else you want to know about the food of France

by François-Régis Gaudry

  • Publisher : Artisan Books
  • Release : 2018-10-16
  • Pages : 432
  • ISBN : 1579658768
  • Language : En, Es, Fr & De
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There’s never been a book about food like Let’s Eat France! A book that feels literally larger than life, it is a feast for food lovers and Francophiles, combining the completist virtues of an encyclopedia and the obsessive visual pleasures of infographics with an enthusiast’s unbridled joy. Here are classic recipes, including how to make a pot-au-feu, eight essential composed salads, pâté en croûte, blanquette de veau, choucroute, and the best ratatouille. Profiles of French food icons like Colette and Curnonsky, Brillat-Savarin and Bocuse, the Troigros dynasty and Victor Hugo. A region-by-region index of each area’s famed cheeses, charcuterie, and recipes. Poster-size guides to the breads of France, the wines of France, the oysters of France—even the frites of France. You’ll meet endive, the belle of the north; discover the croissant timeline; understand the art of tartare; find a chart of wine bottle sizes, from the tiny split to the Nebuchadnezzar (the equivalent of 20 standard bottles); and follow the family tree of French sauces. Adding to the overall delight of the book is the random arrangement of its content (a tutorial on mayonnaise is next to a list of places where Balzac ate), making each page a found treasure. It’s a book you’ll open anywhere—and never want to close.

French Wine

French Wine
Grapes, Regions, Tasting, Best Buys, Vintages

by Robert Joseph

  • Publisher : Dorling Kindersley Ltd
  • Release : 2006-11-01
  • Pages : 288
  • ISBN : 1405325127
  • Language : En, Es, Fr & De
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Showing you what others only tell you. Perfect for any wine-lover, this is the definitive visual guide to enjoying and appreciating French wine. Features fully revised and updated information on over 200 appellations and best vintages. From regional information and driving tours to recommended food pairings and details on how different wines are made, discover everything you need to know about the wines of France.

Glorious French Food

Glorious French Food
A Fresh Approach to the Classics

by James Peterson

  • Publisher : Houghton Mifflin Harcourt
  • Release : 2012-02-29
  • Pages : 770
  • ISBN : 0544186559
  • Language : En, Es, Fr & De
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From the James Beard award--winning author of Sauces-a new classic on French cuisine for today's cook His award-winning books have won the praise of The New York Times and Gourmet magazine as well as such culinary luminaries as chefs Daniel Boulud, Jeremiah Tower, and Alice Waters. Now James Peterson brings his tremendous stores of culinary knowledge, energy, and imagination to this fresh and inspiring look at the classic dishes of French cuisine. With a refreshing, broadminded approach that embraces different French cooking styles-from fine dining to bistro-style cooking, from hearty regional fare to nouvelle cuisine-Peterson uses fifty "foundation" French dishes as the springboard to preparing a variety of related dishes. In his inventive hands, the classic Moules à la marinière inspires the delightful Miniature Servings of Mussels with Sea Urchin Sauce and Mussel Soup with Garlic Puree and Saffron, while the timeless Duck à l'orange gives rise to the subtle Salad of Sautéed or Grilled Duck Breasts and Sautéed Duck Breasts with Classic Orange Sauce. Through these recipes, Peterson reveals the underlying principles and connections in French cooking that liberate readers to devise and prepare new dishes on their own. With hundreds recipes and dazzling color photography throughout, Glorious French Food gives everyone who enjoys cooking access to essential French cooking traditions and techniques and helps them give free reign to the intuition and spontaneity that lie in the heart-and stomach-of every good cook. It will take its place on the shelf right next to Julia Child's Mastering the Art of French Cooking.

Passport's Food and Wine Guides

Passport's Food and Wine Guides
France

by Hazel Evans

  • Publisher : NTC/Contemporary Publishing Company
  • Release : 1992
  • Pages : 128
  • ISBN : 9780844292205
  • Language : En, Es, Fr & De
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Describes regional cuisines, identifies French foods and wines, offers French recipes, and includes tips on shopping and dining out

Wine Drinking Culture in France

Wine Drinking Culture in France
A National Myth or a Modern Passion?

by Marion Demossier

  • Publisher : University of Wales Press
  • Release : 2010-07-01
  • Pages : 129
  • ISBN : 1783161221
  • Language : En, Es, Fr & De
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Wine drinking culture in France has traditionally been a source of pride for the French and in an age of concerns about the dangers of ‘binge-drinking’, a major cause of jealousy for the British. Wine drinking and the culture associated with it are, for many, an essential part of what it means to be French, but they are also part of a national construction. Described by some as a national product, or as a ‘totem drink’, wine and its attendant cultures supposedly characterise Frenchness in much the same way as being born in France, fighting for liberty or speaking French. Yet this traditional picture is now being challenged by economic, social and political forces that have transformed consumption patterns and led to the fragmentation of wine drinking culture.

A Bite-Sized History of France

A Bite-Sized History of France
Gastronomic Tales of Revolution, War, and Enlightenment

by Stéphane Henaut,Jeni Mitchell

  • Publisher : The New Press
  • Release : 2018-07-10
  • Pages : 129
  • ISBN : 1620972522
  • Language : En, Es, Fr & De
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One of Smithsonian magazine’s “Ten Best Books About Travel of 2018” One of AFAR magazine’s “8 New Books You Need to Read Before Flying to France” A “delicious” (Dorie Greenspan), “genial” (Kirkus Reviews), “very cool book about the intersections of food and history” (Michael Pollan)—as featured in the New York Times Acclaimed upon its hardcover publication as a “culinary treat for Francophiles” (Publishers Weekly), A Bite-Sized History of France is a thoroughly original book that explores the facts and legends of the most popular French foods and wines. Traversing the cuisines of France’s most famous cities as well as its underexplored regions, the book is enriched by the “authors’ friendly accessibility that makes these stories so memorable” (The New York Times Book Review). This innovative social history also explores the impact of war and imperialism, the age-old tension between tradition and innovation, and the enduring use of food to prop up social and political identities. The origins of the most legendary French foods and wines—from Roquefort and cognac to croissants and Calvados, from absinthe and oysters to Camembert and champagne—also reveal the social and political trends that propelled France’s rise upon the world stage. As told by a Franco-American couple (Stéphane is a cheesemonger, Jeni is an academic) this is an “impressive book that intertwines stories of gastronomy, culture, war, and revolution. . . . It’s a roller coaster ride, and when you’re done you’ll wish you could come back for more” (The Christian Science Monitor).

How America Eats

How America Eats
A Social History of U.S. Food and Culture

by Jennifer Jensen Wallach

  • Publisher : Rowman & Littlefield
  • Release : 2013
  • Pages : 241
  • ISBN : 1442208740
  • Language : En, Es, Fr & De
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How America Eats: A Social History of U.S. Food and Culture tells the story of America by examining American eating habits, and illustrates the many ways in which competing cultures, conquests and cuisines have helped form America s identity, and have helped define what it means to be American."