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ABC of French Food Hardcover – February 1, 1990

by Len Deighton (Author)

3.9 11 ratings

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Defines French cooking terms from abricot to vol-au-vent and includes information on French wines, cooking styles, foods, chefs, and traditions

Print length

256 pages
Language

English
Publisher

Bantam
Publication date

February 1, 1990
ISBN-10

0553057596
ISBN-13

978-0553057591
See all details

Editorial Reviews

From Library Journal

An unexpected offering to be sure, but Deighton's guide to French food turns out to be as engrossing as his spy novels. Deighton is in fact the author of a cookbook, Ou Est le Garlic? ; now, in his personal Larousse , he discourses on ingredients and techniques, chefs and restaurants, the Michelin guides, food fads, and more. His amusing, opinionated text is both informative and entertaining; even the bibliography is fun to read. Recommended.
Copyright 1990 Reed Business Information, Inc.

Product details

Publisher ‏ : ‎ Bantam; Reissue edition (February 1, 1990)
Language ‏ : ‎ English
Hardcover ‏ : ‎ 256 pages
ISBN-10 ‏ : ‎ 0553057596
ISBN-13 ‏ : ‎ 978-0553057591
Item Weight ‏ : ‎ 1.6 pounds

Best Sellers Rank: #3,944,704 in Books (See Top 100 in Books)
- #1,658 in French Cooking, Food & Wine

Customer Reviews:
3.9 11 ratings

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3.9 out of 5

11 global ratings

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y

ABC French Food

Reviewed in the United States on August 17, 2013

Verified Purchase

Thank you. This guide is exactly what I needed to have to become more informed about authentic French cooking. It is great.

Reviewed in the United States on October 6, 2014

Verified Purchase

Great fun to read and eat!

Helpful

Burton D. Frink

Good food is no mystery to Len Deighton.

Reviewed in the United States on July 17, 2014

Verified Purchase

A good writer with a solid food background and no sense of obligation to be encyclopedic.

Helpful

Bit-O-Honey

A Delightful Dictionary of Terms and Techniques -- Not Recipes

Reviewed in the United States on February 12, 2021

I'm not a collector of books on French Cooking, but I don't know of anything else exactly like this charmingly written 1989 dictionary (in an A-Z format) of ingredients, terminology, techniques, and even philosophy. I bought it while searching for a reasonably priced version of Len Deighton's book of French cooking lessons and recipe cookstrips (there are several versions of that book here on Amazon under different titles but first published in 1979 as "Ou est le garlic"). Here's a sample from the entry for Poireau (leek): "... The affinity that leeks and onions have with sugar is marked by the way that a flamiche might be sweetened and flavored with alcohol and served as a dessert. You flinch? That' s how the French feel when they hear that a real English Christmas pudding contains beef suet, or that Americans put pineapple and cherries on their baked ham." Recommended not only for the information but also for the pure pleasure of Deighton's writing. (He is better known for his suspense novels.)

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M. D. Ripley

Admirabvle, Brilliant, Concise

Reviewed in the United Kingdom on March 26, 2013

Verified Purchase

I have owned and sherished Len Deighton's Action Cook Book and Ou Est Le Garlic (its French companion) since about 1967 and both served me well during the student days where they helped me impress female students no end! For some reason, his ABC of French Food isn't that well-known in England and I got this copy from Texas thanks to Amazon. This isn't a flash coffee-table book with which to impress the neighbours. It is a dictionary of French food, nicely illustrated with line drawings by Len Deighton (I assume) and as such is an invaluable reference book for anyone with a serious interest in cooking.

3 people found this helpful