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The Food of France
by Waverly Root
- FOOD
- 1992
- PAPER
- 450 PAGES
E-MAIL
PRINTER FRIENDLY VERSION
An evocative and beautifully written survey of French food. First published in 1958 and revised in the mid-1970s, the 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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