Let's Eat France!: 1,250 specialty foods, 375 iconic recipes, 350 topics, 260 personalities, plus hundreds of maps, charts, tricks, tips, and ... the food of France (Let's Eat Series, 1)

Absolutely adore this book, there are so many things to learn as well as great recipes!! Not to mention this book is super beautiful. I wouldn't think twice if you love France, buy it!

I adore this book and I can't imagine who wouldn't. It's a total visual delight, packed with photographs, illustrations, charts and maps on just about every page featuring cheeses, wines, breads, vegetables, sausages, seafoods, famous chefs, and on and on...even a map of kitchen knives.Let's take cheese, for example. In one part of the book, you'll find a chart entitled "Cheeses for Melting."The chart consists of five of France's greatest melted cheese dishes - Tartiflette, Raclette, Fondue Savoyard, Aligot, and Cancoillotte - across the top, and down the side the topics are: A Little History, Cheeses Used, Faux Pas, and How To Taste It. The facing page features recipes for and photos of Tariflette, Aligot and Fondue Savoyard.And in another part of the book, there's a cheese map that covers 2-page spread of the PGI (Protected Geographical Indication) cheese regions, followed by 2 pages of illustrations and descriptions of the 45 cheeses that have AOP (Appellation d'origine protégée) status.Additionally, there are recipes with cheese sprinkled throughout the book.You name a French food and it's likely that you will not only find out something fun about in this book, but get as close to a complete education on it as is possible in a few pages. The only French food I could not find out of the many scores I looked up was Vichyssoise. I thought that was a glaring omission, but it turns out that Vichyssoise is not French at all!Be aware that it's a very oversized book, more like a coffee-table-sized book and I only have one shelf in my bookcase that tall enough for it to fit on.The organization of the book is, well, a bit hard to describe. It doesn't really seem to be organized in any way that makes sense but, as a friend who lived in France for many years said, maybe that makes it even more French. lol. The index could be better as well. I had a hard time finding a few favorites:Ratatouille is not under R, but two ratatouille recipes are found under Eggplant.Conversely, Pan Bagnat is neither under P, nor under T for Tuna (using the ratatouille/eggplant thinking), but rather can be found under Sandwiches.Happily, though, Boeuf Bourguignon is found under Beef!So you might have to do a little sleuthing now and then to find what you're looking for.As soon as I got this book, I searched for similar books featuring Spain and Italy, but only found disappointment. However, I recently learned that Let's Eat Italy has just been released, so I know what's going to be at the top of my Christmas list!If you adore French food, I think you would also love this book. It is really fun to read and is the next best thing to an actual food tour of France that there is. Great book!

I had first bought the Let’s Eat Italy! book and loves it so much that I got the France edition and if there were any other countries in this series, I’d get those too.Graphics and layout of this book keep you entertained from page 1. The book is a mixture of history, culture, regional food explanations, anecdotes, recipes — it’s absolutely lovely.I am impressed at how much quality you get for the price. It’s a large (in size) book which in and of itself is impressive and is filled with rich info on every page — entire sections dedicated to wine, cheese, even snails…150% recommend.

The ultimate encyclopaedia of French cooking and all the ancillary information you could wish for. From Asterix cartoons, to Sea Urchin, history of many renowned chefs through to recipes, flatfish, blue fish,white fleshed fish, crustaceans. Wonderful photography. An absolute treasure of a book.

Love this French recipe book! It has a very beautiful layout and has pretty much all the recipes that you can think of that is French! I really love the part of the book where you can learn how to cook while get to know the history behind the recipe!The photographs, drawings, and layout are all so beautiful!The book is HUGE! See the comparison between the book and an A4 size tablet! That's how you know it's a real recipe book ;)So, I would recommend to have some extra space for the book before the preparation of the recipe, or you can get a book stand!It's a hardcover - more durable. The feel of the paper is great, it's thick and durable.

Ummm, it's not a novel you know? But I think you are meant to read it as one? I heard that cookbook people are sometimes wont to do this. That aside...this book is GORGEOUS. I am pescatarian, with a hair/sugar allergy and a gluten intolerance and I find this book charming and helpful when I think about adapting and adding heft to recipes. Also just the why and history behind so many dishes. Great book but you need serious memorization skills to try and find that recipe you saw....ugh

I love this book. Great to have around on a lazy day to just escape the day and fantasize. Don’t start from the beginning. Just open at any point and admire the photos and read. It feels like an encyclopedia of French food driven culture, and looking through it I’m immediately transported to my time in France. And if you’ve only dreamt of France, this book will indulge those fantasies completely. This book is huge, around 400 pages long and you’ll want to display it on your bookshelf or on a coffee table.

This book is worth every penny. So many recipes and a lot of interesting stories about the origins of the dishes as well as French culinary culture.