Au Revoir to All That: Food, Wine, and the End of France by Michael Steinberger

By Michael Steinberger

A wealthy, energetic booklet concerning the upheaval in French gastronomy, set opposed to the backdrop of France’s diminishing fortunes as a country.

France is in a rut, and so is French food. Twenty-five years in the past it used to be demanding to have a nasty meal in France; now, in a few towns and cities, it's a problem to discover an outstanding one. For the 1st time within the annals of recent cooking, the main influential cooks and the main talked-about eating places on the planet usually are not French. inside of France, huge segments of the wine are in quandary, adored artisanal cheeses are threatened with extinction, and bistros and brasseries are disappearing at an alarming cost. yet enterprise is brisk at a few institutions: Astonishingly, France has turn into the second-most-profitable marketplace on the planet for McDonald’s.

How did this ensue? to determine, Michael Steinberger takes an enviable journey during the conventional pleasures of France. He talks to most sensible chefs—Alain Ducasse, Paul Gagnaire, Paul Bocuse—winemakers, farmers, bakers, and different artisans. He visits the Élysée Palace, interviews the top of McDonald’s Europe, marches down a Paris side road with José Bové, and breaks bread with the editorial director of the strong and secretive Michelin consultant. He spends hours with a few of France’s brightest younger cooks and winemakers, who're struggling with to reinvigorate the country’s wealthy culinary historical past. the result's a pointy and humorous ebook that may provide Francophiles all over a completely new perspective—political, financial, own, and cultural—on the situation within the nation and foodstuff they love.

Show description

Read Online or Download Au Revoir to All That: Food, Wine, and the End of France PDF

Similar cooking books

The Homemade Pantry: 101 Foods You Can Stop Buying and Start Making

“This is my kitchen. Come on in, yet be prepared—it is probably not fairly what you predict. there's flour at the counter, oats that overflowed onto the ground, chocolate-encrusted spoons within the sink. there's Joey, the husband, exhausted by means of the thirty-five preschoolers who have been placing on him all day, and he's stuffing granola into his mouth to ease his 5 o’clock hunger.

The Combination Microwave Cook

This absolutely revised and up to date version of the combo Microwave cook dinner has over a hundred recipes - from easy snacks, vegetable, vegetarian, meat, fish and chicken dishes, to candy and savoury bakes and pastries - all constructed to make complete use of those extremely glossy home equipment. mix the well known merits of microwaves with the normal crisp, golden end which makes dishes so appetising.

American Wasteland: How America Throws Away Nearly Half of Its Food (and What We Can Do About It)

What Tom Vanderbilt did for site visitors and Brian Wansink did for senseless consuming, Jonathan Bloom does for nutrients waste. the subject couldn't be timelier: As extra everyone is going hungry whereas at the same time extra individuals are morbidly overweight, American wilderness sheds gentle at the heritage, tradition, and approach of waste whereas exploring the parallel green and sustainable-food activities.

Chloe's Vegan Italian Kitchen: 150 Pizzas, Pastas, Pestos, Risottos, & Lots of Creamy Italian Classics

Renowned vegan chef and winner of the nutrients Network’s Cupcake Wars Chloe Coscarelli digs into her Italian roots to create greater than a hundred and fifty recipes encouraged by means of the preferred delicacies within the world.

If you're thinking that a fit vegan nutrition capacity giving up pasta in creamy sauce, tacky pizza, and luscious tiramisu, re-evaluate! Following her hit cookbooks Chloe’s Kitchen and Chloe’s Vegan truffles, Chef Chloe is going to her family’s place of birth to veganize its commonplace delicacies—and upload a few distinctively scrumptious twists.

Sumptuous mains like Butternut Ravioli with Brown Sugar and Crispy Sage and purple Wine Seitan on Ciabatta allow you to blow their own horns your kitchen talents, and her artistic pizza creations contain Crumbled “Sausage” and “Mozzarella” Pizza in addition to Butternut Squash, Caramelized Onion, and Apple Pizza. And vegans can once more get pleasure from convenience favorites with Chloe’s Potato Gnocchi, Lasagna Bolognese, and Eggplant Parmesan. recognized for her stunning twists on favourite muffins, Chloe’s obtained your classics coated with Chocolate-Dipped Almond Biscotti and Italian marriage ceremony Cake, and he or she turns up the dial with new delights like Mint Chip Gelato Sandwiches, Banana espresso Cupcakes, and Pomegranate Mint Italian Soda—sure to win over omnivores, vegetarians, and vegans alike. Chloe additionally comprises instructions for making her recipes hypersensitive reaction- and gluten-free for you to banquet on your whole favourite meals, irrespective of your diet.

With clean vegan takes on vintage Italian food illustrated by way of lovely full-color pictures all through, and her brilliant and vigorous character on each web page, Chloe takes you on a tasty journey to Italy—one you’ll are looking to pass on many times! Buon appetito!

Additional info for Au Revoir to All That: Food, Wine, and the End of France

Example text

Add the shallots and sugar and stir until the sugar begins to dissolve and caramelize, which should take about 5 minutes. Add in the sherry and nutmeg and continue to reduce au sec (which means to cook until it’s reduced to a quarter of its original amount). Season with a pinch of salt. Set aside. 3. In a small bowl, whisk together the cream and eggs, seasoning with salt and pepper. Set aside. 4. Divide the caramelized shallots evenly among four shallow 4- to 6-ounce ramekins that have been coated with oil spray, then divide the egg mixture among the ramekins as well.

Adjust the seasonings and refrigerate the soup for at least 30 minutes before serving. 56 GIRL IN THE KITCHEN 3. Toss the shrimp with the sambal and remaining garlic clove and season with salt and pepper. Heat the remaining 1 tablespoon olive oil in a sauté pan over medium-high heat. Add the shrimp and sauté until cooked through, 1 to 2 minutes. Remove the shrimp from the pan to let cool slightly. 4. Divide the gazpacho between serving bowls. Slice the sautéed shrimp crosswise in coins and toss with the reserved mango and the basil.

4. In a large bowl, whisk together the cornstarch and flour. Fold in the beer to make a loose batter (add a little extra beer if the batter seems too thick). 5. Dunk the oyster meats in the batter, coating them thoroughly. Carefully drop the battered oysters into the hot oil in small batches, frying until they are crisp and golden. Lift them out with a slotted spoon, transfer to a plate lined with paper towels, and sprinkle with salt and pepper. 6. Reheat the sauté pan with the bacon fat over medium heat.

Download PDF sample

Rated 5.00 of 5 – based on 17 votes