Loricchio, Matthew. The Cooking of France.

Loricchio, Matthew. The Cooking of France.  Marshall Cavendish/Benchmark, 2012.  96p.  $35.64.

ISBN 978-1-60870-551-1       ms       E-BN              

The twofold purpose of this book is to introduce the culture of France through its regional cooking styles and provide authentic French recipes.  In the first part of the book, the eleven regions of France are grouped into three larger regions -- north, central and southern -- and the similarities and general characteristics of the foods of each region are discussed.   The remainder of the book consists of recipes, with five to seven recipes for each region.  Each recipe is extremely well presented, with clear lists of ingredients and well-written directions.  All of the recipes require adult assistance.  Tips are provided, and cooking terms such as "fold" are explained.   There is even an explanation of how to recognize egg whites that have been beaten until stiff peaks form.  Many of the recipes have color photographs.
The second-edition titles in this series (Super Chefs) are almost identical to the ones in the first edition, with the addition of two recipes and more color photographs.  If your first-edition copies are well worn, it is definitely worth the money to replace them with the second edition.  For libraries without this series, it is a "must-have".  There are eight titles in the Super Chef series, each one representing the culture of a country through its regional cuisine.            Subject: Cookery, French                               Joan Theal