Having consulted with top chefs, gardeners, farmers, cheese makers, and vintners, André Dominé captures the essences of various culinary traditions in France, from such staples as baguettes (Paris and everywhere), oysters (Poitou, Charentes, Limousin), and champagne (Champagne, Lorraine, Alsace) to delicacies like andouillettes (chitterling sausage) that vary from region to region. Among the recipes are Coq Au Vin de Bourgogne, Macaronis et Truffles d’Ici (chicken cooked in Burgundy wine with macaroni and local truffles), and Bas Rond de Lapin la Gaillarde (braised rabbit, Brive-style). Much more than a cookbook, this volume from the Culinaria series is a detailed reference work for the whole of French cuisine, delving into its history, traditions, and the nature of the land itself—a region-by-region tour describing local produce, ingredients, and cooking techniques, as well as wines, cheeses, and other specialties, pictured in more than a thousand color photographs and drawings.