The 365 Foods of Gastronomic Culture (French Edition) by Simon Verger

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Discover The 365 Foods of Gastronomic Culture by Simon Verger, Best Craftsman of France, an essential book for understanding the richness of the French culinary heritage. Each product is passionately described: origin, varieties, seasonality, benefits, gastronomic uses… A true gourmet encyclopedia, educational and lively, dedicated to gastronomic culture and dining room professions.

Author: Simon Verger
Language: French 🇫🇷

€37.91

In stock, delivered within 1 to 5 working days

Description

Dive into the heart of the French gastronomic culture with The 365 Foods of Gastronomic Culture, signed by Simon Verger, , Best Craftsman of France in Hotel Management, Service, and Table Arts. This exceptional work pays tribute to the local products and at the culinary diversity that contribute to the richness of our gastronomic heritage.

Because "a simple carrot is not just a carrot," Simon Verger invites us to rediscover the history, seasonality, typicity, and nobility of each ingredient. He presents here a work Both educational, comprehensive, and fun, designed as a transmission tool knowledge and skills.

Each food - among the 365 must-have products presented - is detailed according to a sensory and cultural approach:

Origins and Families of belonging
Periods of consumption and main varieties
Gastronomic illustrations
Iconic production regions
Nutritional benefits and health virtues

This book is both a reference manual for students, a improvement tool for restaurant professionals and a source of inspiration for all cooking enthusiasts.

Through this overview of table products, Simon Verger celebrates the producers, the craftsmen, and all those who work towards promote French gastronomy in daily life. His approach highlights the essential role of the knowledge of products in the fields of service and sommellerie.

Richly illustrated and beautifully edited by Dragonfly, , The 365 Foods of Gastronomic Culture is a work at the crossroads of the pedagogy, from the Curiosity and of the indulgence, to offer or to treat oneself in order to nourish one's love of taste, of the seasons and of the culinary transmission.