The French Canon
One thousand and thirty-three entries
The North
Seventeen entries
Northern French cooking is built on the beer tradition rather than wine, on braises and boiled dinners, on gratins of endive and crêpe, on washed-rind cheeses of singular pungency, and on charcuterie that runs from cold terrines of mixed meats to ornately crusted raised pies. Its confections and biscuits carry the same character: pulled sugar, spiced caramel, and the waffle in two distinct and irreconcilable forms.
The North
Northern French cooking is built on the beer tradition rather than wine, on braises and boiled dinners, on gratins of endive and crêpe, on washed-rind cheeses of singular pungency, and on charcuterie that runs from cold terrines of mixed meats to ornately crusted raised pies. Its confections and biscuits carry the same character: pulled sugar, spiced caramel, and the waffle in two distinct and irreconcilable forms.