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The Food of France

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The Food of France

A Regional Celebration



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The Food of France by Sarah Woodward
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With its great gastronomic tradition, there has always been much to celebrate about French food. But behind the menus of the Michelin-starred restaurants lies regional cooking that has evolved around the ingredients and seasons of France's diverse terroir. From the Brittany coast to the Alps, Paris to the Mediterranean, internationally acclaimed food and travel writer Sarah Woodward seeks out time-honoured, home-cooked dishes. She explores not only the dishes themselves but also the influences that formed them as she travels around France, stopping frequently to hear about the best local market or producer. And because France doesn't stop at the Channel and the Pyrenees, she includes recipes from the overseas departments - chestnut soup from Corsica, crab terrine from Guadeloupe and 'blaff', a favourite fish stew of Martinique.

Author Biography

Sarah Woodward was brought up in Belgium and spent her early twenties in Paris working at Les Caves de la Madeleine, one of the most highly regarded wine shops in the city. She now spends half her time at her home in a remote village in the Pyrenees. She contributes regularly to the Financial Times, Conde Nast Traveller and Wine magazine. Her previous book for Kyle Cathie, Tastes of North Africa, was described as 'one of this year's must-haves' by The Sunday Times and 'a glorious book' by House & Garden.
Release date NZ
October 5th, 2006
Country of Publication
United Kingdom
colour photos
Kyle Cathie
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