Coquilles, Calva, & Crème: Exploring France's Culinary Heritage: A Love Affair with French Food
(eBook)

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Published
Pegasus Books, 2012.
Format
eBook
ISBN
9781453249260
Status
Available Online

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Language
English

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Citations

APA Citation, 7th Edition (style guide)

Gerry Dryansky., Gerry Dryansky|AUTHOR., & Joanne Dryansky|AUTHOR. (2012). Coquilles, Calva, & Crème: Exploring France's Culinary Heritage: A Love Affair with French Food . Pegasus Books.

Chicago / Turabian - Author Date Citation, 17th Edition (style guide)

Gerry Dryansky, Gerry Dryansky|AUTHOR and Joanne Dryansky|AUTHOR. 2012. Coquilles, Calva, & Crème: Exploring France's Culinary Heritage: A Love Affair With French Food. Pegasus Books.

Chicago / Turabian - Humanities (Notes and Bibliography) Citation, 17th Edition (style guide)

Gerry Dryansky, Gerry Dryansky|AUTHOR and Joanne Dryansky|AUTHOR. Coquilles, Calva, & Crème: Exploring France's Culinary Heritage: A Love Affair With French Food Pegasus Books, 2012.

MLA Citation, 9th Edition (style guide)

Gerry Dryansky, Gerry Dryansky|AUTHOR, and Joanne Dryansky|AUTHOR. Coquilles, Calva, & Crème: Exploring France's Culinary Heritage: A Love Affair With French Food Pegasus Books, 2012.

Note! Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy. Citation formats are based on standards as of August 2021.

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Grouped Work ID5dac1fe2-a38d-eca2-782a-4f430eec01cc-eng
Full titlecoquilles calva and crème exploring frances culinary heritage a love affair with french food
Authordryansky gerry
Grouping Categorybook
Last Update2024-02-02 10:20:32AM
Last Indexed2024-04-20 04:02:13AM

Book Cover Information

Image Sourcehoopla
First LoadedMay 11, 2023
Borrowed OnApr 4, 2024

Hoopla Extract Information

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    [synopsis] => A celebration and critique of the French culinary landscape, with a gastronomical excursion across the French countryside in search of the unsung cooks who are still doing it right   This culinary memoir brings to life some of the most fascinating, glamorous food years in France and reveals gastronomical treasures from gifted artisans of the French countryside.   Dryansky's stories are the stuff of legend-evenings with Coco Chanel and Yves Saint Laurent, historic wine auctions and memorable banquets-but Coquilles, Calva, and Crème is more than memories. These same memories prompt a journey across modern-day France, through kitchens, farms, and vineyards, offering a savory experience that can be duplicated by the reader afterward with numerous recipes, most of which have never before been recorded.   In the world of today's professional cooking, publicity-chasing and performance has overshadowed the importance of dining and the food itself. Too often the modern restaurant is a mixture of bizarre novelty and paradoxical clichés. Truly great dining happens when you're fully engaged in the moment, acknowledging the range of associations that emerge, as Proust wrote, from sensory experiences. From small cafés in Paris to Normandy, Alsace, the Basque country, and beyond, Dryansky takes us on a sweeping sensory journey, with a voice as thoughtful as Kingsolver, as entertaining as Bourdain, and as cogent and critical as Pollan.
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