The New York Times bestselling author of My Paris Kitchen serves up more than 160 recipes for trendy cocktails, quintessential apéritifs, café favorites, complementary snacks, and more. Bestselling cookbook author, memoirist, and popular blogger David Lebovitz delves into the drinking culture of France in Drinking French. This beautifully photographed collection features 160 recipes for everything from coffee, hot chocolate, and tea to Kir and regional apéritifs, classic and modern cocktails from the hottest Paris bars, and creative infusions using fresh fruit and French liqueurs. And because the French can't imagine drinking without having something to eat alongside, David includes crispy, salty snacks to serve with your concoctions. Each recipe is accompanied by David's witty and informative stories about the ins and outs of life in France, as well as photographs taken on location in Paris and beyond. Whether you have a trip to France booked and want to know what and where to drink, or just want to infuse your next get-together with a little French flair, this rich and revealing guide will make you the toast of the town.
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Wine drinking culture in France has traditionally been a source of pride for the French and in an age of concerns about the dangers of ‘binge-drinking’, a major cause of jealousy for the British. Wine drinking and the culture associated with it are, for many, an essential part of what it means to be French, but they are also part of a national construction. Described by some as a national product, or as a ‘totem drink’, wine and its attendant cultures supposedly characterise Frenchness in much the same way as being born in France, fighting for liberty or speaking French. Yet this traditional picture is now being challenged by economic, social and political forces that have transformed consumption patterns and led to the fragmentation of wine drinking culture.
A beautiful and deeply researched investigation into French cuisine, from the founding editor of The Art of Eating and author of 50 Foods. In THE FOOD AND WINE OF FRANCE, the influential food writer Edward Behr investigates French cuisine and what it means, in encounters from Champagne to Provence. He tells the stories of French artisans and chefs who continue to work at the highest level. Many people in and out of France have noted for a long time the slow retreat of French cuisine, concerned that it is losing its important place in the country's culture and in the world culture of food. And yet, as Behr writes, good French food remains very, very delicious. No cuisine is better. The sensuousness is overt. French cooking is generous, both obvious and subtle, simple and complex, rustic and utterly refined. A lot of recent inventive food by comparison is wildly abstract and austere. In the tradition of great food writers, Edward Behr seeks out the best of French food and wine. He shows not only that it is as relevant as ever, but he also challenges us to see that it might become the world's next cutting edge cuisine. France remains the greatest country for bread, cheese, and wine, and its culinary techniques are the foundation of the training of nearly every serious Western cook and some beyond. Behr talks with chefs and goes to see top artisanal producers in order to understand what "the best" means for them, the nature of traditional methods, how to enjoy the foods, and what the optimal pairings are. As he searches for the very best in French food and wine, he introduces a host of important, memorable people. THE FOOD AND WINE OF FRANCE is a remarkable journey of discovery. It is also an investigation into why classical French food is so extraordinarily delicious--and why it will endure.
The main purpose of this book is to describe the variety of drinking occasions that exist around the world, primarily in modern, industrialized countries. As such, it celebrates the diversity of normal drinking behavior and illustrates a wide range of beneficial drinking patterns. Attention is also paid to the relations between drink and culture that prevail in non-Western societies and in developing countries. The aims of the book are twofold: to deal directly with the challenge of how to define responsible drinking in the face of the world's many different drinking styles, and to portray the many ways in which people have thought about or used alcohol as an integral part of their culture
Menus written in a foreign language can be confusing, especially when filled with slang and idioms. Can you imagine a tourist to this country who speaks basic English understanding what buffalo wings are? Or Sloppy Joes? A corn dog? Mountain oysters, anyone? This guide will help you negotiate your way around a menu written in French, giving you the freedom to boldly go where you may have feared to enter, put off by a minimal grasp of the language. Remember, even if you are a fluent speaker, there are always strange and unusual menu items to deal with especially from region to region. This handy guide was created for the traveler who wants to experience and enjoy authentic French cuisine. More than a mere dictionary, this pocket-sized book contains an up-to-date list of over 100 restaurants known for serving regional specialties of France; dining customs found in France, Belgium, Luxembourg, French-speaking Switzerland, and the French West Indies; advice on tipping and restaurant etiquette; a pronunciation guide; and translation of over 3500 menu items in an annotated, easy-to-use format. Also containing numerous illustrations on every page of food, maps, and informative and helpful "handwritten" notes that amplify terms for you, including the authors' quips regarding their favorite, or not-so-favorite meals. This convenient and comprehensive menu reader is not only unique but indispensable for the savvy traveler.
Monseigneur le Vin is a distinctly cheeky but highly informative French introduction to the art of drinking wine. Originally published in French in 1927 as part of a set of promotional books for French wine distributor Nicolas, Monseigneur le Vin is a lovely illustrated jewel of a wine primer brought back into print. The book is perfectly relevant to today's wine lovers, charmingly presented: wine information like bouquet, color, and taste profile is essentially the same today, and Montorgueil's reverence for wine is delivered with an élan and is oh-so-very French, with observations like "A full-bodied red wine wants to be laid on its side and made cozy." Delightful and informative, Monseigneur le Vin is sure to appeal to new and experienced wine lovers alike.
You'll love this Wine Tasting Journal An essential tool and resource for wine lovers to log their tasting notes and save labels. This helpful reference journal creates a single, convenient place for tracking wines. The guided log includes: Producer, Region, Country, Type, Test Location, Aroma, Body, Finish, Rating and more. 110 pages Easy To Fill-In, Prompted Format Compact book size: 8.5x11 inches; Fits in most backpacks Durable matte, sturdy paperback cover, perfect bound, for an expert finish.
Taverns, saloons, and restaurants have always played an important role in the development of large American cities like Detroit. Historically Detroiters probably regarded their neighborhood watering hole as no more than a place to drink and discuss politics. In fact, these gathering places also served as the backdrop for important social, civic, and economic events that impacted the lives of residents and affected urban development. Detroit's Historic Drinking Establishments traces the evolution of these places from the city's roots as a fur-trapping settlement to Detroit's dominance as a manufacturing giant. Using historical images from a number of sources including the Detroit Public Library's Burton Historical and Virtual Motor City Collections and the Detroit Historical Museum, this book paints a vivid picture of early Detroit as a destination highly prized for its abundant natural resources and its incomparable hospitality.