Savoir-Faire: A History of Food in France (Maryann Tebben) The Edible Series Creamy Coconut-Cashew Soup with Okra

Creamy Coconut-Cashew Soup with Okra

Jeanne Voltz

From the Wood Fired Oven is more than a cookbook

and a lavish spread of sweet treats

and Palestinian cooks’ ingenuity and resourcefulness

Savoir-Faire: A History of Food in France (Maryann Tebben) The Edible Series Creamy Coconut-Cashew Soup with OkraSavoir Faire is a comprehensive account of Frances rich culinary history, which is not only full of tales of haute cuisine, but seasoned with myths and stories from a wide variety of times and placesfrom snail hunting in Burgundy to female chefs in Lyon, and from cheese appreciation in Roman Gaul to bread debates from the Middle Ages to the present. It examines the use of less familiar ingredients such as chestnuts, couscous, and oysters; explores