Interweaving 200 recipes with a travelogue and location photography, this book takes the reader through the various regions of France and offers insights into the people and their country, while at the same time showing how food has played an integral part in their culture. For each region, the food specialities and local wines are highlighted, and authentic recipes given. The book has been produced by a team of international chefs, food and travel writers, and food and location photographers.

Table of Contents

Paris, Champagne and the North; the Rhine region; Franche-Comte and the Alps; Provence and Corsica; Languedoc; the central Southwest; Burgundy and the Lyonnais; the Loire; Brittany; Normandy; the center; the Atlantic coast, the Basque country and the Pyrenees.