1992, ISBN: 0679738975

[EAN: 9780679738978], Neubuch, [PU: Vintage, New York], Paperback. A celebration of French cuisine and culture, from a culinary adventurer who made his mark decades before Anthony Bourdai… Mehr…

[EAN: 9780679738978], Neubuch, [PU: Vintage, New York], Paperback. 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 kings and Rabelais's favorite truffle-flavored sausages, and the tale of how the kitchens of Versailles cooked for one thousand aristocrats and four thousand servants in a single day. Here, too, are notes on the proper time of year to harvest snails; the Moorish influences on the confections of the Pyrenees, where the plumpest geese are raised; and the age of the oldest olive tree in Provence. In short, here is France for the chef, the traveler, and the connoisseur of fine prose, with maps and line drawings throughout. Embraces not only the marvels of French cooking but French history, language, landscape, and customs as well. Here is France for the traveler, the chef, and the connoisseur of fine prose. Maps and b & w line drawings throughout. Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability., Books<

1992, ISBN: 0679738975

[EAN: 9780679738978], Neubuch, [PU: Vintage, New York], Paperback. A celebration of French cuisine and culture, from a culinary adventurer who made his mark decades before Anthony Bourdai… Mehr…

[EAN: 9780679738978], Neubuch, [PU: Vintage, New York], Paperback. 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 kings and Rabelais's favorite truffle-flavored sausages, and the tale of how the kitchens of Versailles cooked for one thousand aristocrats and four thousand servants in a single day. Here, too, are notes on the proper time of year to harvest snails; the Moorish influences on the confections of the Pyrenees, where the plumpest geese are raised; and the age of the oldest olive tree in Provence. In short, here is France for the chef, the traveler, and the connoisseur of fine prose, with maps and line drawings throughout. Embraces not only the marvels of French cooking but French history, language, landscape, and customs as well. Here is France for the traveler, the chef, and the connoisseur of fine prose. Maps and b & w line drawings throughout. Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability., Books<

1992, ISBN: 0679738975

[EAN: 9780679738978], Neubuch, [PU: Vintage, New York], Paperback. A celebration of French cuisine and culture, from a culinary adventurer who made his mark decades before Anthony Bourdai… Mehr…

[EAN: 9780679738978], Neubuch, [PU: Vintage, New York], Paperback. 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 kings and Rabelais's favorite truffle-flavored sausages, and the tale of how the kitchens of Versailles cooked for one thousand aristocrats and four thousand servants in a single day. Here, too, are notes on the proper time of year to harvest snails; the Moorish influences on the confections of the Pyrenees, where the plumpest geese are raised; and the age of the oldest olive tree in Provence. In short, here is France for the chef, the traveler, and the connoisseur of fine prose, with maps and line drawings throughout. Embraces not only the marvels of French cooking but French history, language, landscape, and customs as well. Here is France for the traveler, the chef, and the connoisseur of fine prose. Maps and b & w line drawings throughout. Shipping may be from multiple locations in the US or from the UK, depending on stock availability., Books<

1992, ISBN: 0679738975

[EAN: 9780679738978], Neubuch, [PU: VINTAGE Jun 1992], COOKING / WINE; REGIONAL & ETHNIC FRENCH, Besorgungstitel Neuware - Rare Book Procurement - A celebration of French cuisine and cult… Mehr…

[EAN: 9780679738978], Neubuch, [PU: VINTAGE Jun 1992], COOKING / WINE; REGIONAL & ETHNIC FRENCH, Besorgungstitel Neuware - Rare Book Procurement - 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 kings and Rabelais's favorite truffle-flavored sausages, and the tale of how the kitchens of Versailles cooked for one thousand aristocrats and four thousand servants in a single day. Here, too, are notes on the proper time of year to harvest snails; the Moorish influences on the confections of the Pyrenees, where the plumpest geese are raised; and the age of the oldest olive tree in Provence. In short, here is France for the chef, the traveler, and the connoisseur of fine prose, with maps and line drawings throughout. 496 pp. Englisch, Books<