French Colonial Cookery: A Cooks Tour of the French Speaking World

Burton, David

ISBN 10: 0571190243 / ISBN 13: 9780571190249

Published by Faber & Faber, ., 2000

About this Item

With unclipped dust jacket. Light shelf wear to top front edge and small (0.5cm) tear to top rear edge. Birthday dedication to ffep otherwise clean. Slight fade to page edges. A fascinating exploration of the culinary interchange between French Colonies the world over. Mixing recipes and chronicle, it interweaves descriptions of indigenous dishes with a social history of their transformation by French Colonists and explores the enduring French legacy in contemporary cooking. Seller Inventory # 002278

Bibliographic Details

Title: French Colonial Cookery: A Cooks Tour of the...

Publisher: Faber & Faber, .

Publication Date: 2000

Binding: Hardcover

Condition: Very Good

Dust Jacket Condition: Very Good

Edition: 1st Edition

About this title

Synopsis:

Ratatouille Creole, Habitant pea soup, Mauritian bredes au bouillon . . . the distinctive flavour of French cookery lingers in the nation's ex-colonies across the globe. French Colonial Cookery is a fascinating exploration of the culinary interchange between French colonies the world over. As French settlers began to put down roots abroad, they adapted their favourite regional dishes to accommodate exotic local ingredients and a new tradition of cross-cultural cuisine was born. Prizewinning cookery writer David Burton, author of the acclaimed The Raj at Table and Savouring the East, interweaves descriptions of indigenous dishes with a social history of their transformation by French colonists. Mixing recipes and chronicle, this is a mouthwatering exploration of the enduring French legacy in contemporary cooking.

About the Author:

David Burton is a professional cookery writer and journalist living in New Zealand. He is the author of The Raj at Table and Savouring the East, which was shortlisted in the food category for the 1997 Andre Simon Memorial Awards. His seven New Zealand Food Writers Awards include an unbroken hold over the Food Feature Writer of the Year category since 1995. His first book, 200 Years of New Zealand Food and Cookery, won the A. W. Reed Memorial Book Award in 1981 and was shortlisted for the New Zealand Book Award in 1982.