- Hardcover: 224 pages
- Publisher: Kyle Cathie (5 Oct 2006)
- Language English
- ISBN-10: 1856266508
- ISBN-13: 978-1856266505
- Product Dimensions: 25.6 x 23 x 2.4 cm
- Average Customer Review: 2.0 out of 5 stars See all reviews (2 customer reviews)
- Amazon Bestsellers Rank: 897,098 in Books (See Top 100 in Books)
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More About the Author
Product Description
Observer Food Monthly, Nov 2006
"a carefully researched collection of regional recipes that make you want
to jump straight on the ferry."
to jump straight on the ferry."
Extract from CAM (Cambs University Mag),December, 2006
...[a] richly illustrated book...[that] will delight anyone who
loves France and French cuisine.
loves France and French cuisine.
Inside This Book
(Learn More)
First Sentence
The supposed demise of French food has been much written about in recent years. Read the first page Browse Sample Pages
Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
The supposed demise of French food has been much written about in recent years. Read the first page Browse Sample Pages
Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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Most Helpful Customer Reviews
1 of 1 people found the following review helpful:
1.0 out of 5 stars
Annoying English Sloane writing about France,
By EV (London) - See all my reviews
This review is from: The Food of France: A Regional Celebration (Hardcover)
This would be an average French cookbook - worth 3-4 stars for the recipes. The book is marred by the sloaney author's negative Elizabeth David/Julia Child like comments in the introduction to each recipe. Not only does she demean everything English and culinary (like the way we cook our pheasants) but she lets us in on her oh-so-fantastic abilities as a food snob (like the fact she was a judge in a cookery contest or that she argues with Parisian waiters about how things are done).
Why do C-list cookery writers feel the need to do this? The writing comes across as dumb and objectionable and copying the above mentioned doyens of anglo-foreign cuisine. You would do better by buying a cook book by a real French author, or better still get Je sais cuisiner and evade the comments.
3.0 out of 5 stars
Warning: American units!,
By
This review is from: The Food of France: A Regional Celebration (Hardcover)
I haven't used any of the recipes yet so couldn't comment on them.
Just wanted to put in a warning that for some reason even though this is a French cook book and we are in the 21st century for some reason recipes have temperature in fahrenheit and volume in quarts, QUARTS!!!
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Most Helpful Customer Reviews on Amazon.com (beta) Amazon.com:
3.3 out of 5 stars (3 customer reviews) 1 of 2 people found the following review helpful:
1.0 out of 5 stars
Coq au Death Valley,
By A. Shaylor - Published on Amazon.com
This review is from: The Food of France: A Regional Celebration (Hardcover)
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. 1 of 2 people found the following review helpful:
4.0 out of 5 stars
A Great Book for Inspiration and Recipes,
By Skorz - Published on Amazon.com
This review is from: The Food of France: A Regional Celebration (Hardcover)
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. 4 of 7 people found the following review helpful:
5.0 out of 5 stars
Food from all over France and from the Caribbean,
By John Matlock "Gunny" - Published on Amazon.com
This review is from: The Food of France: A Regional Celebration (Hardcover)
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. |
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