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The Food of France

The Food of France

by Waverly Root

  • FOOD
  • 1992
  • PAPER
  • 450 PAGES

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.  (FRN17, $18.00)


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