{"product_id":"the-food-of-france-isbn-9780679738978","title":"The Food of France","description":"A celebration of French cuisine and culture, from a culinary adventurer who made his mark decades before Anthony Bourdain arrived on the scene.\u003cbr\u003e\u003cbr\u003e Traveling through the provinces, cities, and remote country towns that make up France, Waverley Root discovers not only the Calvados and Camembert cheese of Normandy, the \u003ci\u003ehaute cuisine\u003c\/i\u003e of Paris, and the hearty bouillabaisse of Marseilles, but also the local histories, customs, and geographies that shape the French national character. \u003cbr\u003e\u003cbr\u003e Here are the origins of the Plantagenet kings and Rabelais’s favorite truffle-flavored sausages, and the tale of how the kitchens of Versailles cooked for one thousand aristocrats and four thousand servants in a single day. Here, too, are notes on the proper time of year to harvest snails; the Moorish influences on the confections of the Pyrenees, where the plumpest geese are raised; and the age of the oldest olive tree in Provence. In short, here is France for the chef, the traveler, and the connoisseur of fine prose, with maps and line drawings throughout.“The most lucid and definitive book ever written in English on a cuisine that has flourished for centuries.” —Craig Claiborne, \u003ci\u003eThe New York Times\u003cbr\u003e\u003c\/i\u003e\u003cbr\u003e “This taste saga merits huzzahs. . . . I hail Mr. Root’s research. . . . History, architecture, scenery, traditions furnish his place settings [and] color his commentary from Cro-Magnon cave living to \u003ci\u003ehaute cuisine\u003c\/i\u003e.” —\u003ci\u003eThe New York Times\u003c\/i\u003eWaverley Root was a foreign correspondent in Europe for nearly fifty years, representing the \u003ci\u003eChicago Tribune\u003c\/i\u003e, \u003ci\u003eThe\u003c\/i\u003e \u003ci\u003eWashington Post\u003c\/i\u003e, \u003ci\u003eTime\u003c\/i\u003e, and other outlets. He also contributed regularly to \u003ci\u003eThe New York Times Magazine\u003c\/i\u003e, \u003ci\u003eInternational Herald Tribune\u003c\/i\u003e, and \u003ci\u003eGourmet\u003c\/i\u003e. Among his books are \u003ci\u003eThe Food of Italy\u003c\/i\u003e, \u003ci\u003eThe Food of France\u003c\/i\u003e, \u003ci\u003eContemporary French Cooking\u003c\/i\u003e, \u003ci\u003eThe Best of Italian Cooking\u003c\/i\u003e, and \u003ci\u003eEating in America\u003c\/i\u003e. Considered one of the major writers on cuisine of his time, Root passed away in 1982.","brand":"Vintage","offers":[{"title":"Default Title","offer_id":46304004210917,"sku":"NP9780679738978","price":18.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9780679738978.jpg?v=1767739389","url":"https:\/\/k12savings.com\/es\/products\/the-food-of-france-isbn-9780679738978","provider":"K12savings","version":"1.0","type":"link"}