Book Details
Title: Dining in France
Author: Christian Millau
Illustrator: Philippe-Louis Houze (Photographer)
Publisher: Stewart, Tabori & Chang
Year: 1986
Impression/Edition: N/A
Cover: Hardcover with Dust Jacket
Pages: 175
Dimensions:
Weight:
ISBN: 0-941434-87-7
Battle Scars:
Outside:
Dust jacket is of good used condition. Mild shelf wear to edges/corners/ends of spine (rubbing and mild creasing). Wear to top end of spine obvious as pictured. Mild scuffing.
Hardcover beneath has some mild wear to corners/edges/ends of spine as pictured. Embossing on spine is intact.
Binding is intact and firm.
Inside:
Pages have some mild discolouration (yellowing) to tops of pages, otherwise clean and in good condition.
Don't forget to check the photos below for a visual and make sure you are happy prior to purchase. Happy to answer questions if there is information missing.
Book Content:
Blurb -
"Elegant Parisan restaurants decorated with mahogany and brass. Light sauces balancing aromatic herbs with Provencal vegetables. Wine cellars with thousands of bottles, some centuries old. The experiences of dining in France are equalled nowhere else on Earth.
Based on the Public Television series, Dining in France takes us on a gastronomic tour of France. We travel from Paris, the traditional home of great restaurants and haute cuisine, through the countryside, to Alsace, Burgundy, Provence, Bordeaux, Brittany and Loire Valley. Along the way, in rural inns and elegant restaurants, we meet the great French chefs at work today.
Christian Millau, France's most influential food critic, introduces us to seventy chefs, from Dominique Bouchet at Tour d'Argent to the renowned Roger Verge to the most recently discovered new talents. Before starting the tour, Millau explains the history of French haute cuisine, demystifies the secrets of nouvelle cuisine, and reveals why French country cooking is so good. He offers expert advice about the practical side of dining in France: when to make reservations, what to wear to dinner, tipping, and how best to use the sommelier's expertise.
More than 150 full-color photographs by noted food photographer Philippe-Louis Houze bring us up close to exquisite culinary creations. Fifty recipes are included so these masterpieces can be recreated in the home kitchen.
In addition, the book includes addresses and telephone numbers of restaurants, bistros, and country inns; a guide to selecting wines for your meals; and evaluations of recent Bordeaux and Burgundy vintages."
Book Details
Title: Dining in France
Author: Christian Millau
Illustrator: Philippe-Louis Houze (Photographer)
Publisher: Stewart, Tabori & Chang
Year: 1986
Impression/Edition: N/A
Cover: Hardcover with Dust Jacket
Pages: 175
Dimensions:
Weight:
ISBN: 0-941434-87-7
Battle Scars:
Outside:
Dust jacket is of good used condition. Mild shelf wear to edges/corners/ends of spine (rubbing and mild creasing). Wear to top end of spine obvious as pictured. Mild scuffing.
Hardcover beneath has some mild wear to corners/edges/ends of spine as pictured. Embossing on spine is intact.
Binding is intact and firm.
Inside:
Pages have some mild discolouration (yellowing) to tops of pages, otherwise clean and in good condition.
Don't forget to check the photos below for a visual and make sure you are happy prior to purchase. Happy to answer questions if there is information missing.
Book Content:
Blurb -
"Elegant Parisan restaurants decorated with mahogany and brass. Light sauces balancing aromatic herbs with Provencal vegetables. Wine cellars with thousands of bottles, some centuries old. The experiences of dining in France are equalled nowhere else on Earth.
Based on the Public Television series, Dining in France takes us on a gastronomic tour of France. We travel from Paris, the traditional home of great restaurants and haute cuisine, through the countryside, to Alsace, Burgundy, Provence, Bordeaux, Brittany and Loire Valley. Along the way, in rural inns and elegant restaurants, we meet the great French chefs at work today.
Christian Millau, France's most influential food critic, introduces us to seventy chefs, from Dominique Bouchet at Tour d'Argent to the renowned Roger Verge to the most recently discovered new talents. Before starting the tour, Millau explains the history of French haute cuisine, demystifies the secrets of nouvelle cuisine, and reveals why French country cooking is so good. He offers expert advice about the practical side of dining in France: when to make reservations, what to wear to dinner, tipping, and how best to use the sommelier's expertise.
More than 150 full-color photographs by noted food photographer Philippe-Louis Houze bring us up close to exquisite culinary creations. Fifty recipes are included so these masterpieces can be recreated in the home kitchen.
In addition, the book includes addresses and telephone numbers of restaurants, bistros, and country inns; a guide to selecting wines for your meals; and evaluations of recent Bordeaux and Burgundy vintages."
