French Vegetarian Cooking
French Vegetarian Cooking by Paola Gavin, published by M. Evans in 1995, presents a collection of over 200 vegetarian recipes that showcase the diverse culinary traditions of France. This first edition spans 325 pages and is written in English, offering readers an exploration of regional dishes that highlight the richness of provincial cooking across the country.
In this book, Gavin organizes the recipes by region, providing brief histories that illuminate the various cultural influences shaping French cuisine. Readers will discover how northeastern dishes reflect Flemish and German roots, while southern regions like Savoie and Provence reveal Italian culinary impacts. The inclusion of these historical contexts enriches the cooking experience, making it not just a recipe book but also a journey through the flavors and traditions of French vegetarian cooking.
Official synopsis Publisher
In this companion volume to her acclaimed Italian Vegetarian Cooking, Paola Gavin includes over 200 vegetarian recipes representing the varied cuisine of France. The book is divided according to regions and reflects the richness and diversity of provincial cooking. In addition to the recipes, Gavin offers brief histories of each region and describes the various influences on provincial cooking. In northeastern France, many dishes have derived from Flemish and German cuisine. The southern areas of Savoie, Provence, the Compte de Nice, and Corsica have been influenced by the cooking of Italy, while Rousillon and the Pays Basque are linked to Spanish cooking.
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