French Food

Discover the rich tapestry of French cuisine in French Food by Lawrence Schehr, published by Taylor & Francis Ltd in 2001. This engaging hardback book spans 268 pages, offering a comprehensive exploration of culinary traditions in modern France. From the origins of French cuisine in the early 1800s to the contemporary influence of fast food culture, including the iconic French fry, Schehr delves into the evolution of this beloved gastronomy. Perfect for food enthusiasts and cultural historians alike, French Food invites readers to savor the flavors and history that define French culinary art. Immerse yourself in the delectable world of French gastronomy and learn how it has transformed over the centuries.