Culinaria : France

This delectably photographed compendium explores the pleasures of the French table. Having consulted with a smorgasbord of food and drink experts--alongside top chefs, gardeners, farmers, cheese makers, and vintners--André Dominé and photographer Günter Beer capture the essence of regional culinary traditions. Organized into twelve gastronomic provinces, the book features foods, condiments, confections, wines, spirits and liqueurs indigenous to each region. Lavishly illustrated historical sketches and sidebars expound upon French staples--baguettes (Paris and everywhere), oysters (Poitou, Charentes, Limousin), and champagne (Champagne, Lorraine, Alsace)--as well as such coveted delicacies as andouillettes (chitterling pork sausage). Lesser-known regional specialties include Orleans vinegar from the Loire Valley, premium Echire butter from the Poitou and Charentes region, and Cevennes honey made from chestnut blossoms. Incorporating local and seasonal ingredients, the recipes highlight such regional cookery as Coq Au Vin de Bourgogne, Macaronis et Truffles d'Ici (chicken cooked in Burgundy wine with macaroni and local truffles), and Bas Rond de Lapin la Gaillarde (braised rabbit, Brive-style).