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.