The Food and Wine of France: Eating & Drinking from Champagne to Provence
France remains the greatest country for bread, cheese and wine, and its culinary techniques are the foundation of the training of nearly every serious Western cook and some beyond. In The Food and Wine of France, acclaimed food writer Edward Behr talks with chefs and goes to see top artisanal producers in order to understand what 'the best' means for them, the nature of traditional methods, how to enjoy the foods and what the optimal pairings are. As he searches for the very best in French food and wine, he introduces a host of important, memorable people.
"The Food and Wine of France" reminds us that there are still places in the world where good food comes from history and nature unimproved Don t expect breezy travelogue. Instead enjoy [Behr s] passionate search for immediacy and authenticity Mr. Behr, thank goodness, does not care much for contemporary food writing. Like Elizabeth DavidorRichard Olneybefore him, he is more Hemingway than huckster He throws himself into a wine or cheese tasting with earnest hopes of, in the case of Gruyere, experiencing the 83 precise aromas, grouped in six families, most frequently found by professional tasters. Underneath the facts, "The Food and Wine of France" provides the quiet confidence of a life uninterrupted, of traditions maintained, of putting one foot in front of another. Christopher Kimball, "Wall Street Journal" [An] indulgent and fascinating gastronomic tour Where [Behr] succeeds is as much in evoking its essence and evolution as in giving us the technical end of Gallic gustatory wizardry It is a book stuffed with surprises. "Charleston Post & Courier" [An] extended love letter to French food and wine Behr makes a strong case for the ongoing international relevance of French cuisine A solid education in France s diverse terroir and culinary methodology. "Publishers Weekly" The rich and delectably edible history of France is recounted in this latest savory morsel from Behr [He] deftly describes the more obscure French tastes, such as "vin jaune, kugelhopf, andouillette," and "Comte," with so much history and grace that one can easily envision and appreciate each flavor, aroma, and experience. "Booklist" Behr serves as an admirable traveling companion through the world of French cuisine, offering high sailing on gustatory seas as well as grounding in history and broader cultural concerns He is most successful in his evocation of the spirit of French cuisine, its origins, and numerous ironies [going] behind the scenes to reveal the hows and whys of French food in all its manifestations, each allied to a desire for balance, harmony, and sensual pleasure He also affords readers an informed survey of the finest writers on French food Behr explores it with appetizing ardor. "Kirkus Reviews""
Edward Behr is the founder of the acclaimed food magazine "The Art of Eating." His writing has been featured in "The New York Times," " The Atlantic," " Forbes," and the "Financial Times." He lives in Vermont.