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“He’s an American and you can travel with him. Outsiders always observe and know exactly what’s going on. He goes through all the regions and he writes about the regions and chooses recipes. He’ll tell you about the people, the landscape, the architecture and from that the food. In the Touraine you’ll get woodcuts of a beautiful château and you’ll be told: Touraine is the heartland of France and the heartland of haute cuisine. He’ll give you the classic haute cuisine recipes.” Read more...
The best books on French Cooking
Elisabeth Luard, Cooks & Food Writer
