French food is not all about haute cuisine, as this cookbook shows

Many people continue to asso­ciate French cuisine with dishes that contain copious amounts of butter and cream served by snooty waiters who treat their customers with disdain in overheated, thickly carpeted rooms where everyone speaks in hushed voices – perhaps in awe of the breathtakingly expensive bill. You can still get meals like that in France but, to be fair, you can get them elsewhere, too. The authors of The Food of France (2001) acknowledge in the book’s introduction...