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The food of France

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The Food of France - Root, Waverley
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A celebration of French cuisine and culture, from a culinary adventurer who made his mark decades before Anthony Bourdain arrived on the scene. Traveling through the provinces, cities, and remote country towns that make up France, Waverley Root discovers not only the Calvados and Camembert cheese of Normandy, the haute cuisine of Paris, and the hearty bouillabaisse of Marseilles, but also the local histories, customs, and geographies that shape the French national character. Here are the origins of the Plantagenet ...

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The Food of France 1992, Vintage, New York, NY

ISBN-13: 9780679738978

Trade paperback

Food of France 1958, Alfred A. Knopf

ISBN-13: 9780394401324

Hardcover