Waverely Root -- The Food of France (trade paperback)


by Waverley Root, Vintage Books, 1992 handsome trade paperback edition of the 1958 classic. Fabulous! Winner of the James Beard Cookbook Hall of Fame.

Part cookbook, part travelogue, part history book, it explains to newcomers, for example, that there are three basic regional styles of French cooking -- one that uses olive oil, one that uses butter, and one that uses lard. Root, for years an American foreign correspondent, traveled everywhere in France, taking down detailed observations kitchen by kitchen, from Normandy, with its Calvados apple brandy and Camembert cheese, to the hauté cuisine of Paris, and the hearty Cassoulet of Languedoc and the glories of Bouillabaisse in and around Marseilles.

Things might have changed a lot in France since 1958, but not the bare bones architecture of its traditional regional cooking. Condition: VG+.

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