Offers advice on how to learn various elements of Provencal cooking. This book helps you discover how to combine local ingredients and techniques to create authentic, delicious dishes. It includes three-course menu plans for making magnificent meals. It also over 100 dishes, using local ingredients, from sauces to pastries.
Covers almost every area of global food culture, whether singing the praises of offal; playing 'poisson roulette' with the deadly fugu fish in Tokyo; analysing the tea-dunking qualities of some classic British biscuits; or reminding us that a reindeer isn't just for Christmas, but tasty all year round.