Edward Behr (2) (1951–)

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.… (altro)

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.… (altro)