The great book of French gastronomy. Encyclopedia by region

The Gastronomic Meal of the French was classified as a UNESCO World Heritage Site in 2010. With it, hundreds of products and specialties from the regions of France were recognized and promoted. For the first time, an author has identified and described, in a single volume, all of the food production and specialties of France. In 1,500 entries, Frédéric Zégierman draws up a tasty review of French gastronomy through its most famous representatives (Cavaillon melon, Brittany cauliflower, Lyon sausage, Normandy camembert, etc.) and those less well-known (sac d'os, salted fat, galabart black pudding, sweet Bigouden bread, pôchouse, bréjaude, teurgoule, casse museau, gotchial, etc.). Each notice details the history of the product, or specialty, its terroir of origin, its gastronomic category, its visual description, its way of being raised, harvested, manufactured, cooked, seasoned, packaged, served and tasted. An essential book that will travel from the kitchen to the library and from the bedside table to the glove compartment.

CHRISTINE BONNETON Editions 2013

NEW BOOK