A Region by Region Case for French Cooking

Food writer Edward Behr travels from Champagne to Provence in this book, making the case that classical French cooking remains as vital and rewarding as ever.

Chapter by chapter he looks at specific regions, producers and products, bread, cheese, wine, foie gras and more, drawing on interviews with the farmers, chefs and artisans who keep traditional methods alive.

Part travel narrative and part food history, it suits readers with a serious interest in French gastronomy and where it is heading.

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