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Learn to COOK - Culinaria France
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List Price: $24.95
Our Price: $16.47
Your Save: $ 8.48 ( 34% )
Availability: Usually ships in 24 hours
Manufacturer: h. f. ullmann
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Average Customer Rating:  
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Binding: Paperback
Dewey Decimal Number: 641
EAN: 9780841603622
ISBN: 0841603626
Label: h. f. ullmann
Manufacturer: h. f. ullmann
Number Of Items: 1
Number Of Pages: 468
Publication Date: 2008-10-15
Publisher: h. f. ullmann
Studio: h. f. ullmann
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Editorial Reviews:
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Food and culture are inexorably tied together. The Culinaria series reports on every aspect of a country s cuisine within the context of the people who created it. One of the most successful series in cook book history, these new editions are updated with the guidance of first-class chefs, and come in a durable flexi-cover format to withstand abuse while spending time in the kitchen.
The teams behind each Culinaria volume spend months in the region they are working on, allowing them time to fully absorb all of the food and drink a country can offer. Profusely illustrated with spectacular photography and abundantly peppered with authentic recipes, these volumes are a treat for both the mind and the palate.
Learn about the history behind the dishes, their cultural significance, and how to prepare them.
Beautiful photographs take you on a tour from the local villages to inside the kitchen where you will find the final product.
Enormous variety of magnificent photographs and tempting recipes together with knowledgeable text that is easy for readers and cooks of all skill levels to understand.
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Spotlight customer reviews:
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Customer Rating:
Summary: you must have this book if you like cooking and France!
Comment: Being a French person who loves cooking and lives in Houston where I purchased this book at Costco, I was so happy discovering this one (and the rest of the series, I bought the Spanish one too and will probably get another one). All I can say is that it is a wonderful informative book, I am learning so much about products, customs etc. about my own country! me who thought I knew a lot already - and I am so happy that the words of dishes/products are in both languages. The translators have obviously done a good job and the German editor obviously has very high standards. Sure, it is not a cookery book per se but obviously this is not the purpose here (one star rater!) but that is precisely why this book is interesting because it is different and so well documented with good photos. Definitely a must have. I have already given a few copies to US, English and French friends (a French chef's wife!)!
Customer Rating:
Summary: A wonderful volume; much more than a cookbook
Comment: This is one volume in a series on national cuisine. But the books are actually more than that. They also tell us some about the culture; there are some very nice photos throughout. The author, at the outset, notes that, since the volume covers a country with many different foods, "Even a comprehensive book like this one cannot do justice to them all." He observes that the intent, then, is "focused on certain selected products which will highlight the flair, expertise, and skill of famous and less well-known chefs and cooks who have created such masterpieces."
The various areas of France receive, in turn, coverage--from Paris, to Alsace-Lorraine to Normandy and Brittany to the Loire Valley to Burgundy and so on. There's too much territory to cover in one review, so I'll just sample a couple examples.
For one, Paris. There are some nice essays on the markets, on breads, coffee, and the wonderful pastries. There is also a discussion of the different types of eateries, from the restaurant to the brasserie to the cafe. And the "chapter" finishes with a neat discussion of cheeses. However, the recipes are central to me, nested within the larger context of the particular region. Even though there aren't a great number of these, they do provide some "tools" for a person wanting to prepare a meal in the French style. For lunches, one can never go wrong with Croque Monsieur, a kind of grilled cheese sandwich with a slice of ham. I've made it for many a party as an appetizer, and one can hardly ever go wrong with it. The instructions for making this dish are concise and clear. Then, Parisian Potato and Leek soup. Yummy!
The other region I'll look at: Burgundy. One recipe focuses on Quenelles, an absolutely delicious dish. Pastry and pike (the fish) come together; poach the product and enjoy! Another recipe is Escargot (snails). Looking at the instructions convinces me that there is too much work for me to want to make this! But if one desires this dish, the recipe looks good to me.
So, this is a nice cookbook, but the recipes are only a part of the larger whole. If you want a myriad recipes, this isn't really for you. By reading this volume, you come into contact with the larger context within which specific regional food specialties exist. And that makes this a terrific volume!
Customer Rating:
Summary: BIG FATTY,..
Comment: I can't get over how huge these books are. The Culinaria series books that is. Culinaria France is a pretty comprehensive review of the various French regions and their individual cuisines. It's a good book, for sure. Definitely worth the $40. Great pics, detailed material surrounding the culture and just overall, a cool text-book style cookbook.
Customer Rating:
Summary: Undeniably one of the best...
Comment: I'm a student attending culinary school - while I have done some travelling, I have yet to be fortunate enough to spend any time in France. However, I am definitely looking forward to making the trip, what with everything I saw in Culinaria France. It may not have had the widest selection of recipes (although, you have to keep in mind that it is NOT your typical cookbook, per se), but it definitely gives a LOT of information about the different regions of France.
As long as you have a working knowledge of the French language, you should be able to keep from looking like a complete idiot if you go.
Customer Rating:
Summary: Delicious & detailed! Brings me back to France.
Comment: This book transports me back to my aunt's kitchen in France! The details are astounding in each section. Photographs of foods with description of use make this the most thorough book I've found that also offers beautiful artwork. I've only found similarly wonderful books in France so I relish using this one. Each recipe is complete and considers the reader by including the ingredient amounts in grams AND in American measurements (ounces, pounds).
Furthermore, the book is divided by region so you can learn about the special foods in Normandy and Bretagne before a trip or for a special theme meal. Then read about the Loire Valley to learn about wines and other amazing food factoids. This is really a fun, entertaining, and informative book about France and its cuisine.
Just reading this book makes me hunger for classic French cooking and inspires me to create delicious meals with its encouragement. I recommend this book for anyone who loves French cuisine or who aspires to learning about the regions of France and each's speciality.
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