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Let's Eat France!: 1,250 specialty foods, 375 iconic recipes, 350 topics, 260 personalities, plus hundreds of maps, charts, tricks, tips, and anecdotes and everything else you want to know about the food of France

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Named a Best Food Book of the Year / Best Book to Gift by the New York Times Book Review, National Geographic, Houston Chronicle, The Guardian, Real Simple, and more There’s never been a book about food like Let’s Eat France! A book that feels literally larger than life, it is a feast for food lovers and Francophiles, combining the completist virtues of an encyclopedia and Named a Best Food Book of the Year / Best Book to Gift by the New York Times Book Review, National Geographic, Houston Chronicle, The Guardian, Real Simple, and more There’s never been a book about food like Let’s Eat France! A book that feels literally larger than life, it is a feast for food lovers and Francophiles, combining the completist virtues of an encyclopedia and the obsessive visual pleasures of infographics with an enthusiast’s unbridled joy. Here are classic recipes, including how to make a pot-au-feu, eight essential composed salads, pâté en croûte, blanquette de veau, choucroute, and the best ratatouille. Profiles of French food icons like Colette and Curnonsky, Brillat-Savarin and Bocuse, the Troigros dynasty and Victor Hugo. A region-by-region index of each area’s famed cheeses, charcuterie, and recipes. Poster-size guides to the breads of France, the wines of France, the oysters of France—even the frites of France. You’ll meet endive, the belle of the north; discover the croissant timeline; understand the art of tartare; find a chart of wine bottle sizes, from the tiny split to the Nebuchadnezzar (the equivalent of 20 standard bottles); and follow the family tree of French sauces. Adding to the overall delight of the book is the random arrangement of its content (a tutorial on mayonnaise is next to a list of places where Balzac ate), making each page a found treasure. It’s a book you’ll open anywhere—and never want to close.


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Named a Best Food Book of the Year / Best Book to Gift by the New York Times Book Review, National Geographic, Houston Chronicle, The Guardian, Real Simple, and more There’s never been a book about food like Let’s Eat France! A book that feels literally larger than life, it is a feast for food lovers and Francophiles, combining the completist virtues of an encyclopedia and Named a Best Food Book of the Year / Best Book to Gift by the New York Times Book Review, National Geographic, Houston Chronicle, The Guardian, Real Simple, and more There’s never been a book about food like Let’s Eat France! A book that feels literally larger than life, it is a feast for food lovers and Francophiles, combining the completist virtues of an encyclopedia and the obsessive visual pleasures of infographics with an enthusiast’s unbridled joy. Here are classic recipes, including how to make a pot-au-feu, eight essential composed salads, pâté en croûte, blanquette de veau, choucroute, and the best ratatouille. Profiles of French food icons like Colette and Curnonsky, Brillat-Savarin and Bocuse, the Troigros dynasty and Victor Hugo. A region-by-region index of each area’s famed cheeses, charcuterie, and recipes. Poster-size guides to the breads of France, the wines of France, the oysters of France—even the frites of France. You’ll meet endive, the belle of the north; discover the croissant timeline; understand the art of tartare; find a chart of wine bottle sizes, from the tiny split to the Nebuchadnezzar (the equivalent of 20 standard bottles); and follow the family tree of French sauces. Adding to the overall delight of the book is the random arrangement of its content (a tutorial on mayonnaise is next to a list of places where Balzac ate), making each page a found treasure. It’s a book you’ll open anywhere—and never want to close.

30 review for Let's Eat France!: 1,250 specialty foods, 375 iconic recipes, 350 topics, 260 personalities, plus hundreds of maps, charts, tricks, tips, and anecdotes and everything else you want to know about the food of France

  1. 5 out of 5

    Stephen Robert Collins

    WOW! What a whacker this book on France it's huge, heavy full of colour , I have bought lot of cookbooks in Last 6 month but at £36 this one of Top ten of last 5ys. Starting with history of Gastronomic in the Middle ages up to now.,we people of fame like Brillat-Savarin, Sidonie-Gabrielle Colette ,Pierre Gagnaire,Mareel , Pagnol ,Michael Brass to name but few. The recipes go on on but is not just recipe book oh no it's a history book, a mouth watering pictures we have Hemingway's Paris to forgoten WOW! What a whacker this book on France it's huge, heavy full of colour , I have bought lot of cookbooks in Last 6 month but at £36 this one of Top ten of last 5ys. Starting with history of Gastronomic in the Middle ages up to now.,we people of fame like Brillat-Savarin, Sidonie-Gabrielle Colette ,Pierre Gagnaire,Mareel , Pagnol ,Michael Brass to name but few. The recipes go on on but is not just recipe book oh no it's a history book, a mouth watering pictures we have Hemingway's Paris to forgoten Cabbage , tart Rourdalone to Dumas 's Dictionary . This is a coffee table book to placed out on the table when The boss is coming around with book markers sticking out. This impress the Mother in law book.

  2. 4 out of 5

    Justin

    An essential book for anyone interested in French cooking or French culture :)

  3. 4 out of 5

    Raidene

    This oversized and outstanding compendium is similar to the Lonely Planet Travel books except the focus is the food of France. Starting with a gastronomic chronology of French food and sprinkled with historical culinary figures, terroir information, recipes, quotations, charts and maps showing various regions and their influence on mushrooms, vinegars, arthichokes, chickens, eggs, cheese, various fruits and a plethora of other food goods, this is not merely another cookbook. This is a visual mas This oversized and outstanding compendium is similar to the Lonely Planet Travel books except the focus is the food of France. Starting with a gastronomic chronology of French food and sprinkled with historical culinary figures, terroir information, recipes, quotations, charts and maps showing various regions and their influence on mushrooms, vinegars, arthichokes, chickens, eggs, cheese, various fruits and a plethora of other food goods, this is not merely another cookbook. This is a visual masterpiece that will have you interested, salivating and probably thinking delicious!! Original and eclectic, a visual wonder!

  4. 5 out of 5

    Natalie

    I think this book is very misleading being in the cookbook category. It is a beautiful encyclopedia with great history and information, but the actual recipes are very few. There is also no content page referencing where to find recipes within the book. There also does not seem to be a reasoning to the layout, such as by region, or by course. Not a good resource for actually cooking. It is really a coffee table display only.

  5. 5 out of 5

    Jenny

    I saw this at my French tutor’s house the first day of lessons and had my own copy in my hands 24 hours later. I love this book. Must figure out a way to bring it home. Recipes, photos, recommendations, maps, it’s a food guide through the history and regions of France.

  6. 5 out of 5

    Carol Seidl

    This is a wonderful compilation of artifacts from French culinary history. Many of the recipes are simple and delicious. However, the book's true charm lies in the numerous and fascinating maps, charts, anecdotes, travel tips, and historical fun facts related to French cuisine. I wrote a longer review here: https://casdinteret.com/2021/01/a-fun... This is a wonderful compilation of artifacts from French culinary history. Many of the recipes are simple and delicious. However, the book's true charm lies in the numerous and fascinating maps, charts, anecdotes, travel tips, and historical fun facts related to French cuisine. I wrote a longer review here: https://casdinteret.com/2021/01/a-fun...

  7. 5 out of 5

    Val

    3.5. Impressive and beautiful coffee table book, but I was confused by the lack of organization. Information doesn’t seem to be presented in any particular order- not by region, food category, chronology, topic, etc.

  8. 4 out of 5

    Esther Brumme

    Merveilleux pour les yeux comme pour les papilles. Onéreux certes, mais un recueil qui se revisite tellement qu'il est exhaustif et agréable à feuilleter. Merveilleux pour les yeux comme pour les papilles. Onéreux certes, mais un recueil qui se revisite tellement qu'il est exhaustif et agréable à feuilleter.

  9. 4 out of 5

    Cody

    I would think a 6 pound book could feature more female contributions to the food of France. I knew French cooking was male dominated but this book was singularly focused on bros. This book is full of: 1.Face after face of white male chefs. 2.The word "Brotherhood" peppered throughout. 3.A bunch of dredged up ancient sexist quotations. 4.Hundreds of subtle and not so subtle female exclusions...One page was headlined "of vegetables and men". 5.Fawning over the "Club des Cent" where "Alas women are no I would think a 6 pound book could feature more female contributions to the food of France. I knew French cooking was male dominated but this book was singularly focused on bros. This book is full of: 1.Face after face of white male chefs. 2.The word "Brotherhood" peppered throughout. 3.A bunch of dredged up ancient sexist quotations. 4.Hundreds of subtle and not so subtle female exclusions...One page was headlined "of vegetables and men". 5.Fawning over the "Club des Cent" where "Alas women are not admitted". 6.Merde! Fuck this book.

  10. 5 out of 5

    Deb Holden

    It’s book about almost everything edible in France. I don’t think the author left out much. It’s not a cookbook but it does have recipes. I can’t say I read every word but it did take more than a few days to just skim read all the interesting snippets. It is a visual delight. The illustrations were delightful and the photography very good. The major drawback is its oversize and 6lb. weight for actually reading, but as a coffee table book, it shines. I would suggest getting copy from your local l It’s book about almost everything edible in France. I don’t think the author left out much. It’s not a cookbook but it does have recipes. I can’t say I read every word but it did take more than a few days to just skim read all the interesting snippets. It is a visual delight. The illustrations were delightful and the photography very good. The major drawback is its oversize and 6lb. weight for actually reading, but as a coffee table book, it shines. I would suggest getting copy from your local library and see this wonder before you decide to purchase. You may get hooked.

  11. 5 out of 5

    Kris Springer

    This very long and fun book has info about French foods, recipes and famous people in the French food world. Many mouthwatering foods described, as well as foods that are rarely eaten by Americans (frog legs, snails and wild boar, for example). I love that the French unabashedly love food and exalt high quality, healthy ingredients. Good things take time and fast food is not usually good food. An inspiring book.

  12. 4 out of 5

    Steven Nobody

    We were all set to travel to France, and then Covid revoked our passports. I bought this book make myself feel better, and it gives what satisfaction it can. I've picked it up a lot and read random things over the course of this long disaster. Charmingly illustrated, this fascinating book looks at French food culture from all directions, but, honestly, French food is not actually much to my liking. We were all set to travel to France, and then Covid revoked our passports. I bought this book make myself feel better, and it gives what satisfaction it can. I've picked it up a lot and read random things over the course of this long disaster. Charmingly illustrated, this fascinating book looks at French food culture from all directions, but, honestly, French food is not actually much to my liking.

  13. 5 out of 5

    Martha

    The title alone is a hoot and the book itself (quite oversized) is a fascinating dive onto the gastronomy of France, from wines to cheeses, meats, beans, fungi and a few less than appetizing groups of foods with great entertainment quality—think testicles and insects. Plus lots of anecdotal information, people, and, yes, recipes! Loved this book!

  14. 4 out of 5

    Deanna Detchemendy

    Remarkable. This is a book to read over months and years, not days. It’s part coffee table book, part encyclopedia, part cookbook, part history book, all French. Beautiful and fun ... but very big and heavy — about 10”x13”x2” and 6 lbs — so a tough buying and positioning choice, definitely doesn’t fit on the cookbook shelf. I suspect I’ll figure something out!

  15. 4 out of 5

    Nancy

    Absolutely awesome book.

  16. 5 out of 5

    Magila

    Think of this as a French food and cooking technique reference book. I don’t prefer the Cook’s Illustrated illustration style, but a great book nonetheless.

  17. 4 out of 5

    Lynda

    Excellent source for French recipes. Loved this book!

  18. 5 out of 5

    Lavette

    An encyclopedia of French food & regions. I open it often.

  19. 5 out of 5

    Laura

    Beautiful, oversized book full of information about French foods, chefs, regions, novelties. It is massive and so interesting to page through.

  20. 5 out of 5

    Jean MacLeod

    What a comprehensive undertaking of French food history his book proved to be. Lots of useful information for both the professional and layperson. Fascinating!

  21. 5 out of 5

    Diane

    This book was so huge and heavy. You would want to page through it at random, but it's not a lap book by any stretch. I didn't enjoy it for that reason. It was physically hard to handle. This book was so huge and heavy. You would want to page through it at random, but it's not a lap book by any stretch. I didn't enjoy it for that reason. It was physically hard to handle.

  22. 5 out of 5

    E

    Amazing.

  23. 5 out of 5

    Manon Zannone

    This is so much more than just a cooking book. It's about intricacies of French culture, region by region. This book is also a good introduction to the French chefs and their signature dishes. This is so much more than just a cooking book. It's about intricacies of French culture, region by region. This book is also a good introduction to the French chefs and their signature dishes.

  24. 5 out of 5

    Lisa of Hopewell

    I learned of this book here: https://wordsandpeace.com/2021/07/03/... I learned of this book here: https://wordsandpeace.com/2021/07/03/...

  25. 5 out of 5

    Mandy

    Fabulous cookbook/encyclopedia! Lots of fun information, great graphics, and tasty recipes. I wish there were more cookbooks like this on the market.

  26. 5 out of 5

    Nikki

    4.5 stars

  27. 5 out of 5

    Mariah Crabtree

    Very pretty book, with eye-catching illustrations, that gives a wonderful history into the food and culture of France! Highly recommend! Wish I could find other books like this one.

  28. 5 out of 5

    Bayou des Cannes Cajun

    This book is simply wonderful. First... it is huge and well...I adore large books. I don’t mind if they are heavy either. At a minimum if I abandon a large, heavy, horrible book ... said book can serve as a perch for one of my cats. This book is large but not excessively heavy. However, it is filled with information. I like the way the info is presented; for example... page 30 is devoted to Belgian Endive and 31 to Gastronomy Museums. I Would like to tour all of the museums mentioned. Page 31 al This book is simply wonderful. First... it is huge and well...I adore large books. I don’t mind if they are heavy either. At a minimum if I abandon a large, heavy, horrible book ... said book can serve as a perch for one of my cats. This book is large but not excessively heavy. However, it is filled with information. I like the way the info is presented; for example... page 30 is devoted to Belgian Endive and 31 to Gastronomy Museums. I Would like to tour all of the museums mentioned. Page 31 also includes a delightful map. Page 78-79 devoted to iconic Bûche... delightful. Page 132 makes me recognize I can absolutely serve 13 desserts for Christmas... Provençal Christmas... I have decided to do so next summer. Christmas in July will include 13 desserts and we shall be able to walk & run those calories away.... 😉.356 has me warming water and yeast a bubbling bc I cannot read Traditional French Bread: The Art and the Method without immediately mixing bread to rise and bake... so... if you are a cookbook addict... this book is fun, concise, visually appealing and will likely inspire you to ...cook. I especially enjoy history...this book does a nice job of including interesting facts... for example ... From Ancient Egypt to France: A brief history of Bread... 3000BC-1997 includes 16 short passages. A dough starter recipe is included... I am terrible at bread. Period. Yet...I love baking therefore I will continue to bake awful bread and this Lovely book encourages me to strive to attempt to make not so awful bread. Re: Ratatouille... The book communicates my sentiments exactly: best made from fresh veggies, each cooked separately, make large amount as it is also always delicious cold. I enjoy ratatouille for breakfast. I read the section on ratatouille and I immediately crave summer and a rich dish of ratatouille: eggplant, zucchini, onion, tomato, bell pepper, garlic, thyme, bay leaf, basil, parsley.... and a Pinot noir.... Enjoyable and fun read.

  29. 4 out of 5

    Elizabeth

    I LOVE THIS BOOK!! Fans of food, cooking, baking, France, history...this is a great read. I was completely charmed by this book. It can get overwhelming, but it is not designed as a straight cover-to-cover read. I jumped around a lot in it, and read some with my son and to my husband. It was a really fun read!

  30. 4 out of 5

    Paul Price

    A must read for all foodies

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