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by Sarah Woodward
Download Food of France: A Regional Celebration fb2
Regional & International
  • Author:
    Sarah Woodward
  • ISBN:
    1904920438
  • ISBN13:
    978-1904920434
  • Genre:
  • Publisher:
    Kyle Books (September 26, 2006)
  • Pages:
    224 pages
  • Subcategory:
    Regional & International
  • Language:
  • FB2 format
    1127 kb
  • ePUB format
    1859 kb
  • DJVU format
    1577 kb
  • Rating:
    4.9
  • Votes:
    414
  • Formats:
    mbr rtf docx lit


Goodreads helps you keep track of books you want to read. Start by marking Food of France: A Regional Celebration as Want to Read: Want to Read savin. ant to Read.

French food is celebrated as one of the greatest cuisines in the world  . Goodreads helps you keep track of books you want to read. Although she was born British, Sarah Woodward by instinct and desire must be at least half French

French food is celebrated as one of the greatest cuisines in the world. Although she was born British, Sarah Woodward by instinct and desire must be at least half French. An accomplished French chef and living in France for much of the time, she travelled over the whole contry, visiting each of the major regions and carefully selecting samples of their particular style of French food. She has distilled this down to some 175 recipies that cover the whole country

Books by Sarah Woodward. Food of France: A Regional Celebration.

com's Sarah Woodward Page and shop for all Sarah Woodward books. Check out pictures, bibliography, and biography of Sarah Woodward. Books by Sarah Woodward.

A Regional Celebration. Published November 25, 2006 by Kyle Books. Internet Archive Wishlist.

Sarah Woodward (born 3 April 1963) is a British actress. She won the Olivier Award for best performance in a supporting role in 1998 for her role in Tom & Clem by Stephen Churchett. directed by Richard Wilson, and was nominated for a Tony Award. directed by Richard Wilson, and was nominated for a Tony Award in 2000 for her role in the Donmar Warehouse production of Tom Stoppard's The Real Thing. opposite Jennifer Ehle and Stephen Dillane, directed by David Levaux

The Food Of France: A Regional Celebration - ISBNdb (books and publications). Julie Cara Hoffenberg and Sarah Woodward, authors of The Healing Patch Cookbook, bring you an in-depth conversation about wealth Your Questions Answered By Julie: rawhealingpatch.

The Food Of France: A Regional Celebration - ISBNdb (books and publications). author: Sarah Woodward. Response To Raw Vs. Cooked Debate- Part 2 Of 7- Episode 117. Duration

To help us are two books published this month: British Regional Food by Mark Hix (Quadrille, £25) and The Food of France, a Regional Celebration by Sarah Woodward (Kyle Cathie, £25).

To help us are two books published this month: British Regional Food by Mark Hix (Quadrille, £25) and The Food of France, a Regional Celebration by Sarah Woodward (Kyle Cathie, £25). As chef director of the Caprice and the Ivy, regularly voted two of the best restaurants in the country, Hix can be relied upon to know more than most about classic British food. Perhaps that explains why, in the great tradition of British schoolchildren, he has cheated. Well, perhaps cheated is too strong a word, but he stretched the brief

French food is celebrated as one of the greatest cuisines in the world. The Food of France takes you on an exciting culinary journey, taking you through the regions and the classic dishes that are associated with them. And this is much more than a recipe book-with introductions and insights on subjects as varied as oyster farming, the Alsace choucroute festival and Parisian waiters-this is an invaluable guide to the wonders of French food.

REGIONAL food has not done well in France's march toward modern uniformity . For many a contemporary Frenchman, cassoulet or choucroute is something that comes from a can, not grandmother's wood-burning stove. The book divides France into 12 broad geographical regions, treating each as an entity, with introduction, history, regional recipes, nostalgic color photos and informative items on everything from horsemeat to truffles. Sections on cheese are exceptionally thorough. It is a book that people will want to carry with them as they tour France as well as keep on the bedside stack.

French food is celebrated as one of the greatest cuisines in the world. The Food of France takes you on an exciting culinary journey, taking you through the regions and the classic dishes that are associated with them. And this is much more than a recipe book-with introductions and insights on subjects as varied as oyster farming, the Alsace choucroute festival and Parisian waiters-this is an invaluable guide to the wonders of French food.

Qumenalu
Good book
Unh
Although she was born British, Sarah Woodward by instinct and desire must be at least half French. An accomplished French chef and living in France for much of the time, she travelled over the whole contry, visiting each of the major regions and carefully selecting samples of their particular style of French food.

She has distilled this down to some 175 recipies that cover the whole country. And surprisingly, whether by intent or possibly luch, I do not find these recipies scattered with all kinds of unobtainable spices and ingredients. To be sure, a few, but only a few. Some like creme fraiche can't be purchased locally, but it is not difficult to make.

In addition to the regions of France, the end of the book also has a section on French cooking as practiced in the Caribbean.
Kieel
Do you like your chicken dry? Do you really, really like shallots? (A lot of them?) Do you like to dirty dishes for no apparent reason? Then this book is for you! From undercooked artichoke hearts to unconverted grams of butter, The Food of France has it all.

A sane recipe for coq au vin from Marmiton would have you simmer for 40 minutes after browning the chicken. Thanks to Sarah Woodward, we now know the French are doing it all wrong. "Bring to a slow simmer, cover and transfer to the oven. After the chicken has cooked for 1 hour, add the browned shallots and stir well. Return to the oven for a further 20 minutes, then add the cooked mushrooms, again, stirring well. Cook in the oven for another 20 minutes." That's 1 hour, 40 minutes. You want that nice paper towel texture? You gotta put in the time.

The pistou soup was the only saving grace. The proportion of ingredients was within reason and the cooking time was hard even for Woodward to screw up. (That's probably because the directions for the vermicelli were on the package).

If you want French food, don't go to England. All you'll get are some pretty pictures.
Gir
Picked up this book looking to add to my collection and I was pleasantly surprised. Lots of regional history and history of the dishes in this book, as well as a nice selection ranging from all regions of France (and the Caribbean) in a multitude of dishes.

Made some of the dishes in this book and they turned out excellent and made quite an impression on my guests!

My one complaint is that a some of the ingredients are not what you would find in your average grocery store (i.e. Wild Boar, endive, some cheeses, etc). However, she does list alternate ingredients in some cases and to be fair I would feel cheated since I did ask for as close to authenticity as I could get. But, I put the comment out there for those who made not be as driven as other to make trips to specialty shops for some of the recipes.