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Provenance · Volume III

The French Canon

One thousand and thirty-three entries

Contents
I
Overview & Cultural Context
Why this cuisine is its own thing — roots, history, the living movement.
4 II
The Land & Sea
Terroir — geography, climate, what grows and swims here.
opening III
The Pantry
The defining ingredients, named to species.
opening IV
The Method
The foundational techniques the cuisine is built on.
86 V
The Canonical Dishes
The dishes a serious practitioner is expected to know.
943 VI
The Beverage Tradition
Wines, spirits, ferments, tea and coffee.
opening VII
The Table & Service
How the food is served and eaten.
opening VIII
The Thread
Where this canon connects to others.
opening IX
The Lineage & Authorities
The masters, the literature, the sources entries anchor to.
opening X
The Network
The producers and purveyors who carry the real ingredients.
opening
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French · VI The Beverage Tradition

The Beverage Tradition

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VI · The Beverage Tradition
French · VI

The Beverage Tradition

Wines, spirits, ferments, tea and coffee.

‹ Contents

The producers, region by region
The wines, spirits and teas of this book's places
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← VThe Canonical Dishes

Contents · The Library