The Food and Wine of France

Food writer Edward Behr brings us inside the sensuousness of French cuisine through stories of French artisans and chefs who continue to work at the highest level.

He shows us how French cooking is both obvious and subtle, simple and complex, rustic and utterly refined, and even wildly abstract and austere. He looks at French ingredients, culinary techniques and training, and digs into what “the best” means to chefs and artisanal produces.