Publisher's Synopsis
The author and photographer sought out some of France's finest foods and the men and women who produce them, from viticulturists and cheese makers to pigeon keepers and mushroom growers. Structured around 20 products, the book looks at their methods of production and places the food in the environment from which it comes, weaving a picture of local history and traditions, from the olive groves of Haute Provence to the "pre-sales", or salt meadows of Brittany. It illustrates how important these foods are to the top chefs of the regions, who each provide some of their special recipes in the book and show how to put the ingredients to delicious use.
