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Culinaria
Culinaria France
Not a cookbook rather information about cuisines of various regions of France. Goes into the care and detail that goes into preparing meals in France. Also the book delves into the wines and spirits of France.
468 pages, Paperback
First published January 1, 1999
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Displaying 1 - 16 of 16 reviews
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June 6, 2024The author of Culinaria France does a great job of highlighting the best food products of each region of France in a very informative and educational way. However, this book has some of the most revolting photos I have ever viewed. Some are so graphic that I wanted to vomit, which is the opposite of what one wants from a cookbook. Think testicles, rectums, and other body parts in addition to photos of dead animals.
August 5, 2016
Amazing book that is broken down by region, and then by great little 1-3pg reads on the specialties and history of those areas. Will be dipping back into this for years for recipes and to revisit points of interest.
May 24, 2025
It wasn't a good idea to be hungry and look at the pictures in the book.
April 10, 2025
It's a creative and nuanced cookbook, broken down into elaborate definitions of various French dishes and also into various cuisines around the regions of France. The photos are vintage-looking and very aesthetic. I really like how it gives detailed history on each dish, back to the peasant/nobility days.
For example, foie gras was discovered when the ducks would overeat in the fall in preparation for migration; their livers were then discovered to be very tasty, so they'd be intentionally bred to overeat, so that these livers could be available at any time of year. Or, the baguette used to be made from wholemeal, but the higher classes claimed their stomachs couldn't handle that amount of fiber, so the rich started to eat pure, white baguettes. Now the tables have turned, in that white is the cheap version, half or one-third the price of wholemeal.
For example, foie gras was discovered when the ducks would overeat in the fall in preparation for migration; their livers were then discovered to be very tasty, so they'd be intentionally bred to overeat, so that these livers could be available at any time of year. Or, the baguette used to be made from wholemeal, but the higher classes claimed their stomachs couldn't handle that amount of fiber, so the rich started to eat pure, white baguettes. Now the tables have turned, in that white is the cheap version, half or one-third the price of wholemeal.
January 2, 2022
Grundsätzlich eine sehr schöne Idee. Fand es teilweise leider etwas redundant, wenn zum 12. Mal die Herstellung von Wein oder Käse beschrieben wurde. Hätte mir noch mehr kulturelles und historisches gewünscht. Was ist speziell für die Franzosen? Das gab es zwar vereinzelt, aber für mich zu wenig. Wenn man es als Buch über Frankreichs Esskultur nimmt 3 Sterne. Wenn man es als eine Art Enzyklopädie ansieht eher 4 Sterne. Denn es ist zum Nachschlagen deutlich besser geeignet, als zum Lesen an einem Stück.
October 10, 2024
As a deep-dive into the world of French cuisine, this is a master class. It dedicates the space to every region of France and delves into the intricacies of what makes each one unique, all with the detail one would expect from a tome of this size.
September 13, 2009
This is one volume in a series on national cuisine. But the books are actually more than that. They also tell us some about the culture; there are some very nice photos throughout. The author, at the outset, notes that, since the volume covers a country with many different foods, "Even a comprehensive book like this one cannot do justice to them all." He observes that the intent, then, is "focused on certain selected products which will highlight the flair, expertise, and skill of famous and less well-known chefs and cooks who have created such masterpieces."
The various areas of France receive, in turn, coverage--from Paris, to Alsace-Lorraine to Normandy and Brittany to the Loire Valley to Burgundy and so on. There's too much territory to cover in one review, so I'll just sample a couple examples.
For one, Paris. There are some nice essays on the markets, on breads, coffee, and the wonderful pastries. There is also a discussion of the different types of eateries, from the restaurant to the brasserie to the cafe. And the "chapter" finishes with a neat discussion of cheeses. However, the recipes are central to me, nested within the larger context of the particular region. Even though there aren't a great number of these, they do provide some "tools" for a person wanting to prepare a meal in the French style. For lunches, one can never go wrong with Croque Monsieur, a kind of grilled cheese sandwich with a slice of ham. I've made it for many a party as an appetizer, and one can hardly ever go wrong with it. The instructions for making this dish are concise and clear. Then, Parisian Potato and Leek soup. Yummy!
The other region I'll look at: Burgundy. One recipe focuses on Quenelles, an absolutely delicious dish. Pastry and pike (the fish) come together; poach the product and enjoy! Another recipe is Escargot (snails). Looking at the instructions convinces me that there is too much work for me to want to make this! But if one desires this dish, the recipe looks good to me.
So, this is a nice cookbook, but the recipes are only a part of the larger whole. If you want a myriad recipes, this isn't really for you. By reading this volume, you come into contact with the larger context within which specific regional food specialties exist. And that makes this a terrific volume!
The various areas of France receive, in turn, coverage--from Paris, to Alsace-Lorraine to Normandy and Brittany to the Loire Valley to Burgundy and so on. There's too much territory to cover in one review, so I'll just sample a couple examples.
For one, Paris. There are some nice essays on the markets, on breads, coffee, and the wonderful pastries. There is also a discussion of the different types of eateries, from the restaurant to the brasserie to the cafe. And the "chapter" finishes with a neat discussion of cheeses. However, the recipes are central to me, nested within the larger context of the particular region. Even though there aren't a great number of these, they do provide some "tools" for a person wanting to prepare a meal in the French style. For lunches, one can never go wrong with Croque Monsieur, a kind of grilled cheese sandwich with a slice of ham. I've made it for many a party as an appetizer, and one can hardly ever go wrong with it. The instructions for making this dish are concise and clear. Then, Parisian Potato and Leek soup. Yummy!
The other region I'll look at: Burgundy. One recipe focuses on Quenelles, an absolutely delicious dish. Pastry and pike (the fish) come together; poach the product and enjoy! Another recipe is Escargot (snails). Looking at the instructions convinces me that there is too much work for me to want to make this! But if one desires this dish, the recipe looks good to me.
So, this is a nice cookbook, but the recipes are only a part of the larger whole. If you want a myriad recipes, this isn't really for you. By reading this volume, you come into contact with the larger context within which specific regional food specialties exist. And that makes this a terrific volume!
December 24, 2012
This isn't a cook book as we know it - it's more than that. Culinaria has created a whole series, so you can find not only France, but other countries like Spain, Greece, Russia, Canada, Italy etc. ... It's a book about a specific country, but looking at it from the "kitchen's" point of view ;) Culinaria tells a story, a story of how each region of given country was 'created' by it's food. How life is still surrounded by local produce, regional traditional cuisine and it's people - people with, sometimes disappearing, professions in food industry.
Culinaria France is my personal favorite (I have few other books from this series). It takes you on a journey throughout all of the French regions and its special dishes. In Normandy and Brittany we have Calvados, Galettes and Andouille de Vire. In Provence and Cote D'Azur we have Pastis, Truffles and Calissons D'Aix. Author didn't forget about Corsica either, with its famous fish dishes, local spirits and brocciu. There's also a whole chapter devoted to Paris - famous Parisian breakfast, coffee, patisserie and Paris' grand hotels.
If you're a wine lover you'll find a detailed information about wine in each region, its specific taste, history and today's vineyards. And of course what goes well with the wine - cheese, on which you will learn a lot - again, throughout a journey from one region to another. All together there are somewhere around 400 French cheeses, so there's lot to learn and eat!
As it is a book about food, there are some recipes accompanied by beautiful photos. It's not a cookbook as such, so if you're looking for a bare collection of recipes - it's not a book for you. This is more of a tale, an introduction to a world of French food.
If you're passionate about a particular country or region of the world, Culinaria books are a perfect start to learn about that country's cuisine. Culinaria books also make a wonderful present for the passionate foodie/traveller in your life.
Culinaria France is my personal favorite (I have few other books from this series). It takes you on a journey throughout all of the French regions and its special dishes. In Normandy and Brittany we have Calvados, Galettes and Andouille de Vire. In Provence and Cote D'Azur we have Pastis, Truffles and Calissons D'Aix. Author didn't forget about Corsica either, with its famous fish dishes, local spirits and brocciu. There's also a whole chapter devoted to Paris - famous Parisian breakfast, coffee, patisserie and Paris' grand hotels.
If you're a wine lover you'll find a detailed information about wine in each region, its specific taste, history and today's vineyards. And of course what goes well with the wine - cheese, on which you will learn a lot - again, throughout a journey from one region to another. All together there are somewhere around 400 French cheeses, so there's lot to learn and eat!
As it is a book about food, there are some recipes accompanied by beautiful photos. It's not a cookbook as such, so if you're looking for a bare collection of recipes - it's not a book for you. This is more of a tale, an introduction to a world of French food.
If you're passionate about a particular country or region of the world, Culinaria books are a perfect start to learn about that country's cuisine. Culinaria books also make a wonderful present for the passionate foodie/traveller in your life.
February 12, 2009
This book transports me back to my aunt's kitchen in France! The details are astounding in each section. Photographs of foods with description of use make this the most thorough book I've found that also offers beautiful artwork. I've only found similarly wonderful books in France so I relish using this one. Each recipe is complete and considers the reader by including the ingredient amounts in grams AND in American measurements (ounces, pounds).
Furthermore, the book is divided by region so you can learn about the special foods in Normandy and Bretagne before a trip or for a special theme meal. Then read about the Loire Valley to learn about wines and other amazing food factoids. This is really a fun, entertaining, and informative book about France and its cuisine.
Just reading this book makes me hunger for classic French cooking and inspires me to create delicious meals with its encouragement. I recommend this book for anyone who loves French cuisine or who aspires to learning about the regions of France and each's speciality.
Furthermore, the book is divided by region so you can learn about the special foods in Normandy and Bretagne before a trip or for a special theme meal. Then read about the Loire Valley to learn about wines and other amazing food factoids. This is really a fun, entertaining, and informative book about France and its cuisine.
Just reading this book makes me hunger for classic French cooking and inspires me to create delicious meals with its encouragement. I recommend this book for anyone who loves French cuisine or who aspires to learning about the regions of France and each's speciality.
March 12, 2011
This is my favorite set of cookbooks. These are like travel guides. Each region is carefully explained, and the food that region is known for is detailed. The pictures are exquisite. The books are so heavy that I have to get them down off the shelf for my mom and put her at the dining room table (as she's too little to hold these in her lap)! I have not made many of the recipes out of them, but I have made some breads, soups, and coq au vin out of France. Each one turned out very well, although I would not say any of the recipes were exquisite. I have much better places for recipes. These are places for ideas. For looking at food and being consumed with the culture behind it.
January 26, 2010
Incredibly informative—especially when it comes to French wines and cheeses—but the design of the book prevents me from giving it a 4-star rating. Each of the Culinaria books seems to follow a different layout, and this one was my least favorite.
November 14, 2007
French gastronomy porn.
November 17, 2011
This is a great book but careful, it will make you hungry!
May 11, 2012
Wow. Food porn..just fascinating.
March 15, 2016
I'm excited to dive into this comprehensive encyclopedia of French food! I think it will take me a while to read as the book is huge and the print very small!
Bon Appétit!
Bon Appétit!
February 21, 2016
I have three Culinaria books: France, Germany and Hungary. I have read them all several times. I Simply love them.
Displaying 1 - 16 of 16 reviews