Wine in the Kitchen and 50 Recipes from Yesterday and Today by Ségolène Léfevre

This work was born out of a great passion for wine and the desire to discover how it, everywhere in France, brings a soulful touch to food. In this cuisine, a mysterious and remarkable alchemy takes place. Remarkable because it's all about taste, with wine enhancing the foods it mixes with. Mysterious because it was necessary to uncover what was happening behind the scenes in the kitchen. But it's also a matter of tradition and modernity. Wine in cooking has given rise to the most remarkable dishes from French wine regions and allows chefs to constantly create new recipes, invent new dishes that have delighted gourmets from appetizers to desserts, and be at the forefront of a new vision of wine. This book travels through time, through the pages of cookbooks from all eras, from the Ménagier de Paris in the Middle Ages to the great treatises of Escoffier or Carême, and up to today's chefs. In a second part, the author presents about thirty traditional dishes on one hand, and pairs them with twenty-six contemporary chefs who are shaping today's cuisine and each contributed a recipe for this work. Ségolène Lefèvre studied history and art history. She has published numerous works, including "Les femmes & l'amour du vin" and "Le Goût des Légumes" (Féret editions, 2009, 2011). Since 2005, she has been running the blog "Boire & manger, quelle histoire!"