Recipe Dictionary of traditional French cuisine and local sweets

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Recipe
This is a definitive book with high quality materials for reference. It summarizes the features and methods of making traditional dishes and local sweets in various parts of France, the background history, food culture, ingredients, and knowledge of wines and cheeses. This book contains a large number of books on French cuisine and French confectionery, but there are no books that explain the relationship between food and confectionery in various parts of France. At the same time, there are few books that explain the background and food culture in an easy-to-understand manner by incorporating photographs, paintings, etc. into the knowledge of cooking and confectionery. At the same time, Ms. Yukiko Omori, who is the author of this book, is known for having an overwhelmingly high level of experience by learning about cooking and confectionery at the Ritz-Escoffier and Le Col Don Bleu cooking schools in Paris. Before the novel, she visited the cooking and confectionery sites in various parts of France almost every year and constantly absorbed new knowledge. At the same time, she has been able to provide a detailed explanation of the techniques and knowledge that Mr. Omori has developed over a long period of time. In this book, the entire region of France is divided into 21 regions. She picks up traditional dishes and confectionery unique to each region, and always takes up new knowledge. At the same time, she gives detailed explanations of the history, food culture, ingredients, and knowledge of wines and cheeses related to each region. It is possible to create each dish and confectionery while knowing the history, and to know the background of the production of these dishes and confectionery. Alsace, Lorraine, Champagne - Ardennes, Noor Pa de Kare, Picardi -, Ile de France, Bourgogne, Francois Conté, Rhône Alp, Auvergne, Provence - Alp - Cote d'Azur, Languedg-Roussillon and Corsica. Each region has about 40 recipes, including two dishes and two sweets. Each region has about 40 recipes, including the history of each recipe, knowledge of surrounding areas, and knowledge of local eating habits and food culture.