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 The Food of France Waverly Root FOOD • 1992 • PAPER • 450 PAGES  E-mail this page  Printer-friendly version
A classic and aromatic survey of French food, beautifully written. First published in 1958 and revised in the mid-1970's, this book covers the important regions of French cuisine by dividing them into domains of Butter (northern France), Fat (Alsace), and Oil (the south). A great read for anyone interested in the foundation of French cuisine.
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