Description
Temporarily out of stock
Title: Savoir-Faire: A history of food in France
Author: TEBBEN MARYANN
Illustrator: 100 ILLUSTRATIONS, 80 IN COLOUR
Format: HARDCOVER
Publication date: 01/10/2020
Imprint: REAKTION
Price: $59.99
Publishing status: NOT YET PUBLISHED
A comprehensive account of France’s rich culinary history Savoir-Faire: A History of Food in France is a comprehensive account of France’s rich culinary history. Not just the story of haute cuisine, the book is seasoned with myths and stories from a wide variety of times and places; from snail hunting in Burgundy to beermakers in Paris, who gave us leavened bread, and from cheese appreciation in Roman Gaul to bread debates in the Middle Ages. French cuisine has always featured bread, wine and cheese, but Savoir-Faire shows that it also includes chestnuts, couscous and oysters. The book examines French food in literature and film, the influence of France’s overseas territories on the shape of French cuisine today, and includes historical recipes that the reader can make at home. ‘Savoir-Faire is a superbly researched and extremely comprehensive history of the complex food of France. Maryann Tebben’s exhaustive documentation takes us from the salted pork of the Gauls to the bread of the middle ages, the 19th century opulence of Carème’s buffet to the cuisine bourgeoise and les méres de Lyon. An all-encompassing work for anyone interested in the importance of cuisine in French culture.’ — Chef Jacques Pépin
Series: Foods and Nations
ISBN: 9781789143324
Dimension: 234mm X 156mm