As globalization inexorably influences many cultural traditions, has it had any negative effect on the renowned strengths of French cuisine? Responding to this concern, Behr, founder of the magazine The Art of Eating and author of 50 Foods, explores French cooking region by region. Finding that France’s cheese, wine, and bread never fail to meet his exacting standards, Behr details French cooking techniques, shows how French chefs are trained, and defines the unique blend of ingredients, methods, and cultural je ne sais quoi that continues to mark the excellence of the French culinary arts.
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