The French country kitchen

  • Filename: the-french-country-kitchen.
  • ISBN: 0553076647
  • Release Date: 1992-04-01
  • Number of pages: 376
  • Author: James Villas
  • Publisher: Bantam Dell Pub Group

Brings the lusty cuisine of the French countryside to American tables with more than 175 recipes--from seafood stews to chocolate mousse--collected during the author's thirty years of extensive travels through France. 25,000 first printing.

The Cooking of France

  • Filename: the-cooking-of-france.
  • ISBN: 0761412166
  • Release Date: 2003
  • Number of pages: 79
  • Author: Matthew Locricchio
  • Publisher: Marshall Cavendish

Introduces the different culinary regions of France through recipes adapted for young chefs and discusses the basics of food handling and kitchen safety.

Food System Sustainability

  • Filename: food-system-sustainability.
  • ISBN: 9781107067967
  • Release Date: 2013-04-25
  • Number of pages:
  • Author: Catherine Esnouf
  • Publisher: Cambridge University Press

As western-style food systems extend further around the world, food sustainability is becoming an increasingly important issue. Such systems are not sustainable in terms of their consumption of resources, their impact on ecosystems or their effect on health and social inequality. From 2009 to 2011, the duALIne project, led by INRA and CIRAD, assembled a team of experts to investigate food systems downstream of the farm, from the farm gate, to consumption and the disposal of waste. Representing a diverse range of backgrounds spanning academia and the public and private sectors, the project aimed to review the international literature and identify major gaps in our knowledge. This book brings together its key conclusions and insights, presenting state-of-the-art research in food sustainability and identifying priority areas for further study. It will provide a valuable resource for researchers, decision-makers and stakeholders in the food industry.

A Taste of France

  • Filename: a-taste-of-france.
  • ISBN: 1742704905
  • Release Date: 2013
  • Number of pages: 150
  • Author: Gabriel Gate
  • Publisher: Strange Chemistry

A volume of regionally inspired recipes is presented as a gastronomic tour of France that pairs the author's recipes with those of local French pastry chefs and food artisans, from Quiche Lorraine and Chicken Burgundy to Rabbit with Dijon Mustard and Peach Melba.

Glorious French Food

  • Filename: glorious-french-food.
  • ISBN: 9780544186552
  • Release Date: 2012-02-29
  • Number of pages: 770
  • Author: James Peterson
  • Publisher: Houghton Mifflin Harcourt

From the James Beard award--winning author of Sauces-a new classic on French cuisine for today's cook His award-winning books have won the praise of The New York Times and Gourmet magazine as well as such culinary luminaries as chefs Daniel Boulud, Jeremiah Tower, and Alice Waters. Now James Peterson brings his tremendous stores of culinary knowledge, energy, and imagination to this fresh and inspiring look at the classic dishes of French cuisine. With a refreshing, broadminded approach that embraces different French cooking styles-from fine dining to bistro-style cooking, from hearty regional fare to nouvelle cuisine-Peterson uses fifty "foundation" French dishes as the springboard to preparing a variety of related dishes. In his inventive hands, the classic Moules à la marinière inspires the delightful Miniature Servings of Mussels with Sea Urchin Sauce and Mussel Soup with Garlic Puree and Saffron, while the timeless Duck à l'orange gives rise to the subtle Salad of Sautéed or Grilled Duck Breasts and Sautéed Duck Breasts with Classic Orange Sauce. Through these recipes, Peterson reveals the underlying principles and connections in French cooking that liberate readers to devise and prepare new dishes on their own. With hundreds recipes and dazzling color photography throughout, Glorious French Food gives everyone who enjoys cooking access to essential French cooking traditions and techniques and helps them give free reign to the intuition and spontaneity that lie in the heart-and stomach-of every good cook. It will take its place on the shelf right next to Julia Child's Mastering the Art of French Cooking.

The Food of France

  • Filename: the-food-of-france.
  • ISBN: 1904920438
  • Release Date: 2006
  • Number of pages: 208
  • Author: Sarah Woodward
  • Publisher: Kyle Cathie Limited

Culls 175 authentic recipes from fourteen regions of France, tracing the influences that have shaped home-cooked favorites, in a volume based on the author's travels that is complemented by lavish food photography and atmospheric paintings.

Wine Food and Tourism Marketing

  • Filename: wine-food-and-tourism-marketing.
  • ISBN: 9781135406707
  • Release Date: 2013-10-08
  • Number of pages: 194
  • Author: C Michael Hall
  • Publisher: Routledge

Get the advantage you need to compete in the worldwide food and wine tourism marketplace! Wine, Food, and Tourism Marketing is an overview of contemporary practices and trends in food and wine tourism marketing. International in scope, the book draws on studies from Canada, England, France, New Zealand, South Africa, and Scotland for analyses of contemporary practices and trends that help you develop, implement, and maintain strategic competitive advantages. The book looks at case studies of business operations, seasonality, destination image, and the development of business networks. Equally valuable as a professional resource for practitioners and as a textbook for upper-level and graduate students in tourism, hospitality, and wine and food studies, Wine, Food, and Tourism Marketing examines the importance of food and wine tourism to rural regional development. The book presents destination management planning and marketing initiatives for specific markets that can be easily adapted and applied to a wider range of wine tourism settings. Tourism marketing researchers and academics address vital issues such as the importance of collective marketing strategies, viticulture, design factors for online tourism information, and the use of food images in promotional material and positioning strategies. The book includes: a 2001 research study on French public sector management of wine tourism an examination of the cider industry in Somerset, England a look at the implications of non resident tourist markets on British Columbia’s emerging wine tourism industry an analysis of the types of food images used in French regional tourism brochures a national study of seasonality issues on wine tourism in New Zealand a look at post-apartheid tourism trends on South Africa’s Western Cape a survey of eight wineries on the Niagara Falls wine route with implications for marketing strategies a study of the use of local and regional food for destination marketing of South Africa a look at how food-related tourism in the United Kingdom is being promoted using the World Wide Web Wine, Food, and Tourism Marketing is an essential read for practitioners and educators involved in tourism and hospitality, marketing, food and wine studies, and rural regional development.

The United States of Arugula

  • Filename: the-united-states-of-arugula.
  • ISBN: 9780307575340
  • Release Date: 2009-12-16
  • Number of pages: 416
  • Author: David Kamp
  • Publisher: Broadway Books

The wickedly entertaining, hunger-inducing, behind-the-scenes story of the revolution in American food that has made exotic ingredients, celebrity chefs, rarefied cooking tools, and destination restaurants familiar aspects of our everyday lives. Amazingly enough, just twenty years ago eating sushi was a daring novelty and many Americans had never even heard of salsa. Today, we don't bat an eye at a construction worker dipping a croissant into robust specialty coffee, city dwellers buying just-picked farmstand produce, or suburbanites stocking up on artisanal cheeses and extra virgin oils at supermarkets. The United States of Arugula is a rollicking, revealing stew of culinary innovation, food politics, and kitchen confidences chronicling how gourmet eating in America went from obscure to pervasive—and became the cultural success story of our era.

Food and the Memory

  • Filename: food-and-the-memory.
  • ISBN: 9781903018163
  • Release Date: 2001
  • Number of pages: 318
  • Author: Harlan Walker
  • Publisher: Oxford Symposium

This is the eighteenth volume of the ongoing series of papers and submissions to the Oxford Symposium on Food & Cookery, the longest running food history conference in the world.

Food Culture in France

  • Filename: food-culture-in-france.
  • ISBN: 0313327971
  • Release Date: 2007
  • Number of pages: 197
  • Author: Julia Abramson
  • Publisher: Greenwood Publishing Group

This provides an accessible tour of haute cuisine but also mainly the everyday food culture that sustains the populace.

The Oxford Companion to Food

  • Filename: the-oxford-companion-to-food.
  • ISBN: 9780191018251
  • Release Date: 2006-09-21
  • Number of pages: 936
  • Author: Alan Davidson
  • Publisher: OUP Oxford

The Oxford Companion to Food by Alan Davidson, first published in 1999, became, almost overnight, an immense success, winning prizes and accolades around the world. Its combination of serious food history, culinary expertise, and entertaining serendipity, with each page offering an infinity of perspectives, was recognized as unique. The study of food and food history is a new discipline, but one that has developed exponentially in the last twenty years. There are now university departments, international societies, learned journals, and a wide-ranging literature exploring the meaning of food in the daily lives of people around the world, and seeking to introduce food and the process of nourishment into our understanding of almost every compartment of human life, whether politics, high culture, street life, agriculture, or life and death issues such as conflict and war. The great quality of this Companion is the way it includes both an exhaustive catalogue of the foods that nourish humankind - whether they be fruit from tropical forests, mosses scraped from adamantine granite in Siberian wastes, or body parts such as eyeballs and testicles - and a richly allusive commentary on the culture of food, whether expressed in literature and cookery books, or as dishes peculiar to a country or community. The new edition has not sought to dim the brilliance of Davidson's prose. Rather, it has updated to keep ahead of a fast-moving area, and has taken the opportunity to alert readers to new avenues in food studies.

French Fare

  • Filename: french-fare.
  • ISBN: 9780473109226
  • Release Date: 2006
  • Number of pages: 143
  • Author: Christelle Le Ru
  • Publisher: Christelle Le Ru

If you are interested in French gastronomy and looking for some simple yet delicious and authentic French recipes, this book is for you. Whether you are after a quick and simple dinner or an elaborate meal for a special occasion, you will find it here. Illustrated with beautiful pictures from France as well as many gorgeous food photographs by talented New Zealand photographer Vanessa Jones, this book is a delight to look at and bound to inspire you to try out your talent in the kitchen.To help with meal planning, menu ideas are suggested for various occasions. The simple instructions accompanying them will help you get organized and will ensure that your dinner party goes smoothly. Once again, Christelle Le Ru?s inspiring foolproof recipes make it clear that French cuisine does not need to be complicated to deserve the fame it enjoys.


  • Filename: paris.
  • ISBN: 1845376617
  • Release Date: 2007
  • Number of pages: 128
  • Author: Melissa Shales
  • Publisher: New Holland Publishers

The Gaze of the West and Framings of the East

  • Filename: the-gaze-of-the-west-and-framings-of-the-east.
  • ISBN: 9781137009289
  • Release Date: 2012-05-09
  • Number of pages: 264
  • Author: S. Nair-Venugopal
  • Publisher: Springer

This volume explores Western attitudes towards the phenomenon of Easternization, drawing upon Eastern perspectives and examining the impact upon contemporary culture to argue that Easternization is another type of globalization.


  • Filename: gastronomie.
  • ISBN: 1593730292
  • Release Date: 2005
  • Number of pages: 128
  • Author: Tom Hughes
  • Publisher: Bunker Hill Publishing, Inc.

Written by the founders of The Food Museum in Albuquerque, NM, this book explores the fascinating regional ingredients that make up the heritage of French food.

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