French Vegetarian Cooking

In France, vegetables have always been treated with great respect, and have been part of the French diet form the Middle Ages to the present day. Over the years, French cooking evolved as New World explorers introduced green beans, corn, tomatoes, and potatoes and the Italian princess Catherine de Medici brought new vegetables and Italian chefs to the kitchens of France. In this companion volume to her acclaimed Italian Vegetarian Cooking, Paola Gavin includes over 200 vegetarian recipes representing the varied cuisine of France.

The cook is divided according to regions and reflections the richness and diversity of provincial cooking.

In addition to the recipes, Gavin offers brief histories of each region and describes the various influences on provincial cooking. In northeastern France, many dishes have derived from Flemish and German cuisine. The southern areas of Savoie, Provence, the Compte de Nice, and Corsica have been influenced by the cooking of Italy, while Rousillon the the Pays Basque are linked to Spanish cooking.

Included in this comprehensive volume are:

delicate fruit and vegetable dishes from Anjou

wine and cream-based dishes from Burgundy

fondue and breads from Champagne

crepes and mushroom dishes from Paris

country fare from Bourbonnais

hot red pepper omelettes from the Pays Basque

ratatouille from Provence