French Colonial Cookery: A Cook's Tour of the French-speaking World

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Faber, 2000 - Cooking - 259 pages
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Ratatouille Creole, Habitant pea soup, Mauritian bredes au bouillon . . . the distinctive flavour of French cookery lingers in the nation's ex-colonies across the globe. French Colonial Cookery is a fascinating exploration of the culinary interchange between French colonies the world over. As French settlers began to put down roots abroad, they adapted their favourite regional dishes to accommodate exotic local ingredients and a new tradition of cross-cultural cuisine was born. Prizewinning cookery writer David Burton, author of the acclaimed The Raj at Table and Savouring the East, interweaves descriptions of indigenous dishes with a social history of their transformation by French colonists. Mixing recipes and chronicle, this is a mouthwatering exploration of the enduring French legacy in contemporary cooking.

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About the author (2000)

David Burton is a professional cookery writer and journalist liv ing in New Zealand. He is the author of The Raj at Table and Savouring the East, which was shortlisted in the food category for the 1997 Andre Simon Memorial Awards. His seven New Zealand Food Writers Awards include an unbroken hold over the Food Feature Writer of the Year category since 1995. His first book, 200 Years of New Zealand Food and Cookery, won the A. W. Reed Memorial Book Award in 1981 and was shortlisted for the New Zealand Book Award in 1982.

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