I just finished reading Waverly Root’s “The Food of France” and it was a delightful read on a country whose food I love and respect. I also realized upon reading this book that it is the basis for all the regional French lectures we present at Cook Street. So if any of you are planning to attend Cook Street’s 180° program, this book along with the “Food of Italy,” which I have just started reading, should give you a leg up on those lectures. I was also impressed with how much of the content I already knew. I’m sure I won’t feel the same about the book on Italy.
Filed under: Cook Street, France, Pulling the wool off
