by Robert Freson

Taste of France is a celebration of regional cuisine—the beauty and traditions of the farms, markets, and tables of France. With 375 full-color photographs, 100 recipes, and a narrative description of the culinary customs of the fourteen great food regions, this guide conveys a sense of the color, flavor, variety, and imagination of a meal in France.

Each section of the book includes regional recipes enabling food lovers to appreciate the distinctive culinary sensibility of each area and to apply it to the actual perpetuation of this remarkable fare.

The beautiful array of dishes presented here offers the most delicious and sometimes the simplest foods prepared in the French tradition.

• From Brittany, Lusty Fish Stew, Cotriade
• From Lyons, Saucisson en Brioche
• From Burgundy, Escargot simmered in Chablis
• From Provence, Soupe au Pistou, redolent with garlic and fresh olive oil
• From Normandy, Classic Apple Tart, served with crème fraîche
• and more!

With a map of the culinary regions and a text rich with anecdote and atmospheric detail, Taste of France is a tribute to the legendary pleasures of French cooking.

Contents

1. Introduction
2. Normandy & Brittany
3. Anjou & Touraine
4. Ile de France
5. Sologne
6. Alsace
7. Burgundy
8. Lyonnais
9. Provence
10. Languedoc
11. Pays Basque
12. Bordelais
13. Périgord

Appendix
Index

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