From Alsace to Vosges, French Regional Food is a gourmand’s tour of the traditional cuisine and culture of rural France.

With an introduction by internationally acclaimed chef Joel Robuchon, the book is divided into 27 chapters- each corresponding to a distinctive regional cuisine, its specialties, ingredients, and recipes.

French Regional Food draws on 20 years of research for its unique exploration of French landscapes, atmospheres, traditions, and dishes- both those unfamiliar to most diners and more iconic recipes, including: grilled scallops from Brittany, onion soup from the Les Halles markets of Paris, macaroons from Bordeaux, cassoulet from Toulouse, daube de boeuf à la Dauphinoise, and black cherry clafoutis from the Limousin.

Beautifully illustrated and highly detailed, French Regional Food reveals the traditions behind favorite dishes, and invites readers to explore new places and flavors in the endless culinary adventure that is French cuisine.

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