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Culinaria France
 
 
Author
Andre Domine, ed. Gunter Beer, photos.
Publisher h.f.ullmann  
Format flexi-binding
Product Dimensions 10.15 x 8.9 x 1.25 inches
ISBN 9783833148873
Pages/Publication Date 488/2007
Daedalus Item Code 34443
List Price: $24.99
Sale Price: $9.98
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Having consulted with top chefs, gardeners, farmers, cheese makers, and vintners, André Dominé captures the essences of various culinary traditions in France, from such staples as baguettes (Paris and everywhere), oysters (Poitou, Charentes, Limousin), and champagne (Champagne, Lorraine, Alsace) to delicacies like andouillettes (chitterling sausage) that vary from region to region. Among the recipes are Coq Au Vin de Bourgogne, Macaronis et Truffles d'Ici (chicken cooked in Burgundy wine with macaroni and local truffles), and Bas Rond de Lapin la Gaillarde (braised rabbit, Brive-style). Much more than a cookbook, this volume from the Culinaria series is a detailed reference work for the whole of French cuisine, delving into its history, traditions, and the nature of the land itself—a region-by-region tour describing local produce, ingredients, and cooking techniques, as well as wines, cheeses, and other specialties, pictured in more than a thousand color photographs and drawings.
 
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