From my list on provincial French cooking for home cooks.
Who am I?
I am an independent research scholar, food writer, and cook who won the James Beard Cookbook of the Year award and the Beard Award for the Best Writing on Food in 2000 for A Mediterranean Feast. I have written 19 books, 17 of which are cookbooks, and two on politics and history. I wrote 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. I have written articles on politics, military affairs, foreign policy, history, and botany.
Clifford's book list on provincial French cooking for home cooks
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.