The Food of France / Waverley Root ; with an introd. by Samuel Chamberlain ; illustrated by Warren Chappell.

Format:

Book

Author/Creator:

Root, Waverley, 1903-1982.

Contributor:

Chamberlain, Samuel, 1895-1975, writer of introduction.

Chappell, Warren, 1904-1991, illustrator.

Chef Fritz Blank Culinary Archive and Library (University of Pennsylvania)

Culinary Collection (University of Pennsylvania)

Series:

Vintage books ; V-428

Language:

English

Subjects (All):

Food supply--France.

Food supply.

Wine and wine making--France.

Wine and wine making.

France.

Penn Provenance:

Blank, Fritz (donor)

Physical Description:

xv, [1], 450, xxvii, [3] pages : illustrations, maps ; 21 cm

Edition:

Vintage Books Edition

Distribution:

New York : Division of Random House,

Place of Publication:

New York : Vintage Books, 1977.

Contents:

Introduction / Samuel Chamberlain

I. Butter, Lard, and Oil

The Domain of Butter. II. The Touraine; III. The Golden Crescent (Poitou, Anjou, Berry, Orléanais, Ile-de-France); IV. The Flatlands (Picardy, Artois, Flanders, Champagne); V. Normandy; VI. Brittany; VII. The Bordeaux Country; VIII. Burgundy; IX. The Mountains (Jura, France-Comté, Savoy, Dauphiné)

The Domain of Fat. X. Alsace-Lorraine; XI. The Central Plateau (Périgord, Auvergne, Marche, Limousin, Guienne); XII. Languedoc

The Domain of Oil. XIII. Provence; XIV. The Côte d'Azur and the County of Nice; XV. Corsica

The Pyrenees: Butter, Fat, Oil. XVI. Gascony and the Basque Country; XVII. Béarn and the County of Foix; XVIII. The Roussillon

A Note on Restaurants.

Notes:

"Originally published by Alfred A. Knopf, Inc., in 1958. First published by Vintage Books in 1966."

"Maps prepared by Guy Fleming from sketches by the author."--Page xv.

Includes indexes.

Local Notes:

Kislak Center Chef Fritz Blank Culinary Archive and Library copy presented to the Penn Libraries by Fritz Blank in 2008.

ISBN:

0394724283 (paper) :

OCLC:

9960979