Veggie Blog

Book Description
In this companion volume to her acclaimed Italian Vegetarian Cooking, Paola Gavin includes over 200 vegetarian recipes representing the varied cuisine of France. The book is divided according to regions and reflects the richness and diversity of provincial cooking. In addition to the recipes, Gavin offers brief histories of each region and describes the various influences on provincial cooking. In northeastern France, many dishes have derived from Flemish and German cuisine. The southern areas of Savoie, Provence, the Compte de Nice, and Corsica have been influenced by the cooking of Italy, while Rousillon and the Pays Basque are linked to Spanish cooking.

What can readers expect to find inside?

The book is divided by regions. Besides the recipes, the author gives brief histories of each region and describes the influences on provincial cooking.

Which regional influences does it mention?

The book description says many dishes in northeastern France come from Flemish and German cuisine, the southern areas have been influenced by Italian cooking, and Roussillon and the Pays Basque are linked to Spanish cooking.

Who wrote French Vegetarian Cooking?

According to the title, the book is by Paola Gavin.

What is French Vegetarian Cooking about?

The description says it is a companion volume to Paola Gavin’s Italian Vegetarian Cooking, with over 200 vegetarian recipes representing the cuisine of France.

This summary is based on the book description on the Amazon page.

How do regional French dishes differ, and what is a gentle approach to richness?

The description says the book is divided by region, with brief histories of each, and that influences from Flemish, German, Italian and Spanish cooking shaped different areas. Provincial cooking, in other words, is a set of regional traditions, and it helps to know which region a recipe comes from.

Dishes rich in butter and cream are enjoyable in moderation. The Harvard page on types of fat says the healthier fats come from plants, so swapping some butter for olive oil is an easy adjustment. A Mediterranean-style pattern, as the Harvard Mediterranean diet review describes, is built on vegetables, legumes and olive oil.

Cheese and egg dishes such as quiches and gratins keep for three to four days in the fridge, according to the USDA FSIS leftovers page, and should be reheated until steaming hot. The FDA food-safety advice for pregnant women warns that unpasteurised milk and cheeses carry a listeria risk in pregnancy, so check with your doctor or midwife.

Related on this blog: Antioxidant Foods: Why Colorful Plants Beat Supplements and Diet and Fitness: How Carbs, Fat and Protein Fit Together

Book: French Vegetarian Cooking by Paola Gavin
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