Picks and Pans Review: Pierre Franey's Cooking in France
This companionable guide to Franey's PBS series is a book for the bedside as well as the kitchen. Franey meanders through France visiting friends in vineyards, relations on farms and colleagues in bistros and stops off to learn about cheese making, truffle hunting and the production of walnut oil. The recipes he gathers en route—some improvised in friends' kitchens (rabbit marinated in Ricard and roasted), some gleaned from France's most illustrious chefs (Bernard Loiseau's snails in garlic)—are lucid and enticing. (Knopf, $30)
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