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Author
Series
Pub. Date
2004
Language
English
Formats
Description
#1 NATIONAL BESTSELLER • The book that launched a French Revolution about how to approach healthy living: the ultimate non-diet book—now with more recipes.
“The perfect book.... A blueprint for building a healthy attitude toward food and exercise"—San Francisco Chronicle
French women don’t get fat, even though they enjoy bread and pastry, wine, and regular three-course meals. Unlocking
Author
Publisher
Penguin Press
Pub. Date
2016.
Physical Desc
301 pages ; 25 cm
Language
English
Description
In THE FOOD AND WINE OF FRANCE, the influential food writer Edward Behr investigates French cuisine and what it means, in encounters from Champagne to Provence. He tells the stories of French artisans and chefs who continue to work at the highest level. Many people in and out of France have noted for a long time the slow retreat of French cuisine, concerned that it is losing its important place in the country's culture and in the world culture of...
Author
Publisher
Knopf
Pub. Date
2011
Physical Desc
p. cm.
Language
English
Description
"From the author of Paris to the Moon--one man's quest for the meaning of food in a time obsessed with what to eat. Never before have we cared so much about food. It preoccupies our popular culture, our fantasies, even our moralizing--"You still eat meat?" How could the land of Chef Boyardee have come so far overnight? And where can we possibly go from here? Locating our table ancestry in France, Adam Gopnik traces our rapid evolution from commendable...
Author
Publisher
Clarkson Potter
Pub. Date
c2011
Physical Desc
280 p. ; 22 cm.
Language
English
Description
Amy Finley explains her decision to leave her growing Food Network television career in order to move to France with her family and work out the problems in her marriage that began when she won a contest that put her on the path to becominga celebrity chef.
Author
Publisher
Alfred A. Knopf
Pub. Date
2020.
Physical Desc
pages cm
Language
English
Description
"Bill Buford turns his inimitable attention from Italian cuisine to the food of France. Baffled by the language, but convinced that he can master the art of French cooking - or at least get to the bottom of why it is so revered - he begins what becomes a five-year odyssey by shadowing the esteemed French chef, Michel Richard, in Washington, D.C. But when Buford (quickly) realizes that a stage in France is necessary, he goes--this time with his wife...
Author
Publisher
William Morrow
Pub. Date
2012
Physical Desc
p. cm.
Language
English
Description
Combining personal anecdotes with practical tips and recipes, the author shares her observations on how the French foster healthy eating habits and good manners in babies and children, and tests ten French Good Rules for a family food revolution.