Everand Logo

Welcome to Everand!

  • Discover millions of ebooks, audiobooks, and so much more with a free trial

    Only $11.99/month after trial. Cancel anytime.

    The Food and Wine of France: Eating and Drinking from Champagne to Provence
    The Food and Wine of France: Eating and Drinking from Champagne to Provence
    The Food and Wine of France: Eating and Drinking from Champagne to Provence
    Audiobook8 hours

    The Food and Wine of France: Eating and Drinking from Champagne to Provence

    Written by Edward Behr

    Narrated by Graham Halstead

    4/5

    ()

    About this audiobook

    In The Food and Wine of France, influential food writer Edward Behr investigates French cuisine and what it means, in encounters from Champagne to Provence. He tells the stories of French artisans and chefs who continue to work at the highest level. Many people in and out of France have noted for a long time the slow retreat of French cuisine, concerned that it is losing its important place in the country's culture and in the world culture of food. And yet, as Behr writes, good French food remains very, very delicious. No cuisine is better. The sensuousness is overt. French cooking is generous, both obvious and subtle, simple and complex, rustic and utterly refined. A lot of recent inventive food by comparison is wildly abstract and austere. In the tradition of great food writers, Behr seeks out the best of French food and wine. He shows not only that it is as relevant as ever, but he also challenges us to see that it might become the world's next cutting-edge cuisine.

    The Food and Wine of France is a remarkable journey of discovery. It is also an investigation into why classical French food is so extraordinarily delicious-and why it will endure.
    LanguageEnglish
    PublisherTantor Media, Inc
    Release dateAug 2, 2016
    ISBN9781515979722
    The Food and Wine of France: Eating and Drinking from Champagne to Provence
    Author

    Edward Behr

    Edward Behr is the chief writer, sometime photographer, and publisher of The Art of Eating, the widely acclaimed magazine about food and wine. He is the author of The Artful Eater: A Gourmet Investigates the Ingredients of Great Food.

    Related to The Food and Wine of France

    Related audiobooks

    Regional & Ethnic Food For You

    View More
    View More

    Related podcast episodes

    Related articles

    • Article

      The Future of Wine

      Mar 1, 2014

      The Future of Wine
      2 min read

    • Article

      Rum’s Renaissance

      Aug 14, 2018

      Rum’s Renaissance
      3 min read

    • Article

      Burgundy's Existential Challenge

      Mar 15, 2022

      Burgundy's Existential Challenge
      6 min read

    • Article

      Brilliant Barbera

      Jun 2, 2021

      Brilliant Barbera
      6 min read

    • Article

      Vive le Bistro

      May 22, 2022

      Vive le Bistro
      5 min read

    • Article

      I’m Sweet On You

      Mar 13, 2024

      I’m Sweet On You
      3 min read

    • Article

      The fresh CROP

      Jul 19, 2023

      The fresh CROP
      4 min read

    • Article

      French Trip

      Apr 22, 2023

      French Trip
      5 min read

    • Article

      VIVA LA baguette!

      Feb 28, 2024

      VIVA LA baguette!
      3 min read

    • Article

      @my_parisian_kitchen

      Nov 5, 2020

      What made you start a food blog? When I went on parental leave to raise my three daughters, I gave cooking lessons to Japanese clients and was impressed by how eager they were to learn about French cuisine. A few years later, I started my blog to sha

      1 min read

    • Article

      Pardon my French

      Sep 24, 2023

      Pardon my French
      3 min read

    • Article

      Quiche Lorraine

      Mar 7, 2024

      Quiche Lorraine
      7 min read

    • Article

      From Paris, With Love

      Sep 24, 2022

      From Paris, With Love
      7 min read

    • Article

      Feeling À La Europe

      May 26, 2023

      Feeling À La Europe
      5 min read

    • Article

      Strong Flavours To Savour

      Nov 23, 2022

      Strong Flavours To Savour
      4 min read

    • Article

      Cassoulet

      Mar 2, 2023

      Cassoulet
      6 min read

    • Article

      Two Moms And A Melktert

      Apr 29, 2019

      Two Moms And A Melktert
      6 min read

    • Article

      Chefs On The Move

      Oct 29, 2018

      COMPILED BY MICHELLE COBURN AND ANNETTE KLINGER Who? Kobus van der Merwe, chef-patron at Wolfgat Where? DENMARK and SWEDEN WHY SCANDINAVIA? In May, I went to Ringkøbing in Denmark to participate in The Catastrophic Meal: Utopia and Dystopia

      9 min read

    • Article

      Wedge issue

      Sep 22, 2023

      Wedge issue
      12 min read

    Related categories

    Reviews for The Food and Wine of France

    4/5

    10 ratings2 reviews

    What did you think?

    Tap to rate

    Review must be at least 10 words

    • 5/5
      If you love France, their food, their flavors, their wines and their zest for enjoying these things, this is the book for you. This is a foodie's roadmap to heaven via French delights. The author travels across the country meeting the famous makers of greatness, baking, cheese making, candies, wines all the delicacies and more. He visits the historical food landmarks, meets with the greats and discusses their philosophies on the specialty item they are famous for. It is a fascinating read for a traveler, foodie, or chef. I have gift a few copies to friends, and mapped out the must stops for a trip to France. If I follow it I'm sure to gain excess pounds but I will enjoy everyone.

      1 person found this helpful

    • 3/5
      This is about French ingredients. You've probably read it all before, but he says it very well. Mr Behr seems to labor under the illusion that the quality of a cuisine is determined by the ingredients it has to work with and he has a particular soft spot for cheese. However, a cuisine is much like terroir. The grapes, the growers and the winemakers and the weather are as important as the location. The same goes for a cuisine. The ingrediets are only a part of it and not the most important.