From the list on provincial French cooking for home cooks.
Who am I?
Clifford A. Wright is a cook, food writer, and independent research scholar who won the James Beard Cookbook of the Year award and the James Beard Award for the Best Writing on Food in 2000 for A Mediterranean Feast. He is the author of 16 books, fourteen of which are cookbooks, as well as writing all the food entries for Columbia University's Encyclopedia of the Modern Middle East and the entry for tiramisu and other sweets in the Oxford Companion to Sweets.
Clifford's book list on provincial French cooking for home cooks
Discover why each book is one of Clifford's favorite books.
Why did Clifford love this book?
The Time-Life Foods of the World series first published in the 1960s is hands down, to this day, the best books on the various cuisines of the world. Every book in the series is top-notch but the one on provincial French cooking was edited by the famous food writer M. F. K. Fisher. The book, as all in the series, is not written from a chef's point of view, but for the home cook. The recipes are classics and easily do-able by an even slightly competent home cook. They were originally sold as a box set consisting of a large book of text with several recipes and alluring photographs and a smaller spiral-bound book of recipes.
The Cooking of Provincial France
Why should I read it?
1 author picked The Cooking of Provincial France as one of their favorite books, and they share why you should read it.
What is this book about?
Time life 1968