THE FOOD AND WINE OF FRANCE Eating and Drinking from Champagne to Provence

Graham Halstead’s resonant narration brings out the rich diversity of different regions and dishes in this comprehensive exploration of French cuisine. Author Edward Behr explains that though French cuisine today may not be the same as it was 20 years ago, it continues to be sensuous, complex, and delicious. Whether he’s delivering the history of Roquefort cheese, the science behind bread-making, or the transformation of haute cuisine over time, Halstead's warm tones and alluring French accent evoke the wealth of details and surprises in these stories of food and its producers and chefs. Halstead conveys how deeply the French foods and wines he discusses are entrenched in each region’s setting and history, making for a delectable and illuminating listening experience. M.F. Winner of AudioFile Earphones Award © AudioFile 2016, Portland, Maine [Published: OCTOBER 2016]