Let's Eat France

Synopsis

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 encyclopaedia 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.

About the Publisher

Artisan

Artisan Books, publisher of high-quality illustrated books including The French Laundry Cookbook, The Kinfolk Table and Design*Sponge Storey Publishing, a leading publisher of books for country living, covering gardening, cooking, craft, and animal care.

Summary

Let’s Eat France! is a cookbook by David Lebovitz, a renowned pastry chef and cookbook author. The book takes readers on a journey through France with recipes for sweet and savory dishes from the country’s most renowned chefs and regions. From the French Riviera to the Loire Valley, and from the Basque region to Alsace, each region’s dishes are included. Packed with stories, tips, and dozens of recipes, this comprehensive cookbook provides an insight into France’s culinary landscape.

Chapter 1: Welcome to France

In the first chapter of Let’s Eat France!, David Lebovitz takes us on a journey throughout France. On a culinary-themed tour of the country, he introduces readers to different regions and the unique cuisine of each. He begins by visiting the renowned city of Paris and its famous cafés and brasseries, and then moves on to explore the countryside. He explains the famous French ingredients like butter and cheese that give dishes their unique flavor. Lastly, he touches on the different types of French wines and dishes, and also shares tips for visitors to make the most out of their French culinary experience.

Chapter 2: Essentials

This chapter of Let’s Eat France! covers the basics and techniques necessary for mastering French cuisine. Lebovitz covers essential ingredients, from mirepoix and bouquet garni to butter and lard, as well as techniques such as blanching, poaching, braising, and sautéing. He also provides tips on taste-testing and recipe substitutions, and gives detailed instructions on how to make the classic French dishes like Cassoulet, Coq au Vin, and Crêpes. This chapter gives readers a good foundation for the dishes featured throughout the book.

Chapter 3: Fromage

This chapter focuses on French cheese, including tips on how to select and store cheese properly. Lebovitz provides information about the different types of cheese available in France, as well as cheese-making techniques. He takes readers on a tour of French cheese markets and shares various recipes featuring cheese, such as quiche Lorraine and cheese fondue. In addition, he provides information about cheese-tasting and discusses the differences between French and American cheese platters.

Chapter 4: Charcuterie

The fourth chapter of Let’s Eat France! is all about charcuterie, which is the French art of preparing and preserving meats. Lebovitz discusses the different types of charcuterie and the techniques used to produce them. He also shares various recipes featuring charcuterie, such as pâté en croûte, rillettes, and country-style frites, and provides tips for pairing charcuterie with wine and other accompaniments.

Chapter 5: Desserts

The fifth chapter of Let’s Eat France! is devoted to the best of French desserts. Lebovitz instructs readers on how to make the classic French desserts such as crème brûlée, macarons, and tarts. He also explores different regional desserts, such as Clafoutis Lorraine and Mont Blanc. He finishes the chapter with a few recipes for French ice cream, as well as tips on how to pair different desserts with wines.