This wonderful book presents the food and wine of France, with a refreshing insight into the past and present of its' people, land, drinks, and cuisines. France remains the stronghold of gastronomy. Culinaria France divides the country into its' twelve gastronomic regions, which will allow the reader a color illustrated travel of France.

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), oysters (Poitou, Charentes, Limousin) and champagne (Champagne, Lorraine, Alsace)--as well as such coveted delicacies as andouillettes (chitterling pork sausage), and more!

Contents:

• Paris, Ile-de-France
• Champagne, Lorraine, Alsace
• Nord-Pas de Calais, Picardy Normandy, Britany
• The Loire Valley, Central France
• Burgundy, Frache-Comté
• Lyon, Rhône-Alpes
• Poitou-Charentes, Limousin
• Bordeaux, Périgord, Gascony, Pays Basque
• Toulousain, Quercy, Aveyrone
• Roussillion, Languedoc, Les Cévennes
• Provence, Côte d'Azur
• La Corse

Appendices
Index

Also available from C.H.I.P.S.:
Culinaria Germany
Culinaria Greece
Culinaria Hungary
Culinaria Italy
Culinaria Spain

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