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The Food of France

FRN17
Waverly Root
Vintage Books
1992
450
0679738975
PAPER
Food
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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.

ISBN: 9780679738978
$18.00
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