Saveur Cooks Authentic French

Rediscovering the Recipes, Traditions, and Flavors of the World's Greatest Cuisine
by Saveur Magazine Editors

The editors of Saveur—the ultimate food magazine—have applied their magic touch to a series of cookbooks. In Saveur Cooks Authentic French, the editors take you into the real kitchens of France to reveal the traditions behind this wonderful food. “French cuisine is fare more than just a collection of recipes. It’s a philosophy, an aesthetic, an attitude towards life.”

The writing is captivating and informative, the recipes flawless, and the images of food, people and places perfectly conveyed with the stunning photographs of finished dishes, people and places, as well as B&W period photographs (400 photos in all). This book is the second in a series that also includes titles on American and Italian cooking. Much of the material will be recognizable from the pages of Saveur Magazine, however, much has been added and reworked to make it a cohesive and complete cookbook.

The editors at Saveur Magazine have a real knack is for going straight to the source and getting to the heart of a cuisine through their profiles and real-life stories of home cooks and food purveyors (fishmongers and mushroom hunters alike)—local traditions of everyday French cuisine—making it all the more approachable, entertaining, and informative.

Arranged by courses or food types, from hors d’oeuvres through desserts, the book presents 125 authentic regional recipes. The recipes are a complete representation of French cuisine from the finest restaurant dishes of master chefs (Warm Wild Salmon Filets from Fredy Girardet) to traditional country fare (Farmhouse Vinegar Chicken from Alsace) and everything in between (Quiche Lorraine from Julia Child).

An absolutely stunning, beautiful coffee-table book that begs to get its pages grease-covered and splattered through endless use in the kitchen.

BUY IT HERE at super discount  »

Posted by Food Junkie on June 4, 2004
Categories - Our Favorite Cookbooks, Regional, International

{ 1 comment… read it below or add one }

Michelle February 28, 2004 at 11:00 am

Another awesome Saveur book. Cheers, Michelle.


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