REGIONAL FRENCH CBOOK 4 BURGUNDY - Hardcover

Hardcover

ISBN 10: 0600567346 ISBN 13: 9780600567349

Publisher: Hamlyn, 1990

Synopsis

FROM DUST JACKET: What could be more evocative of France than the sight, smell and taste of its food, and food is certainly one of the chief glories of this beautiful and varied country. French Regional Cookery takes the cooking of several different regions as its subject and is the perfect introduction to the great traditions of the French table. This book deals with the central province of Burgundy, lying in the very heart of France. The Burgundians have a tradition of good living that goes back centuries - not surprising when you consider the region's gastronomic advantages. Not only does it produce some of the finest wines in the world, but it also enjoys an abundance of wonderful natural produce, which includes some of the best beef and poultry to be found anywhere. The introduction to the book describes some of Burgundy's characteristics and history, and this is followed by eight separate chapters on Soups, Hors-d'Oeuvre, Eggs and Cheese Dishes, Fish and Shellfish, Meat and Poultry, Vegetables and, finally, Desserts and Baking. Each chapter is lavishly illustrated with full-colour photographs. Wine naturally features very strongly in Burgundy's cuisine, and is used to impart richness and flavour to many a dish. Notable examples, from the poultry and meat chapters, are Coq au Vin and Boeuf Bourguignon, two of Burgundy's - and France's - most celebrated dishes. The Burgundians even combine wine with eggs as in, for example, Oeufs Poches a la Bourguignonne and, of course, have devised several cheese dishes to accompany their favourite drink, such as the classic Gougere, a cheese choux ring. Pike, trout, eel and freshwater crayfish from the region's rivers form the basis of the recipes in the fish and shellfish chapter, while the vegetable dishes, in true country fashion, reflect the seasons - Asperges de Bretigny in the summer, Gratin de Courge in the autumn, and Potee de Lentilles in the winter. Burgundy's orchards provide the basis for many desserts.

Edition details

• Publisher: Hamlyn
• Publication date: 1990
• Language: English
• ISBN 10: 0600567346
• ISBN 13: 9780600567349
• Binding: Hardcover
• Number of pages: 80