一、法国料理的书籍？

推荐《法国美食百科全书》

对于美食爱好者来说，掌握烹饪技巧很重要，但是想要变得更专业，那你要看这本《法国美食百科全书》。

它不仅提供了法国菜的食谱，还向读者介绍了法国烹饪的历史、术语、食材、设备、烹饪作品以及烹饪技巧。这本书一直是烹饪知识最重要的工具书之一。在过去的十来年里，烹饪界发生了巨大的变化，这本书也进行了修订和更新，比如分子美食等先进的烹饪技术也被收录。

二、美食史书籍？

.《雅舍谈吃》（藏）

作者:梁实秋

推荐语:

味蕾上的雅人深致,最具人文气息的饮啄之作.

内容简介:

本书为梁实秋代表散文“雅舍”系列的精选集.梁实秋自嘲嘴馋,一生中写下无数谈吃的文章,这些文章带有浓浓的故土情怀,是名家谈吃中的经典作品.一代散文大师梁实秋留给我们的不仅仅是舌尖上的味道,还有历史的味道、人情的味道、故乡的味道和记忆的味道.

2.《美食家》（藏）

作者:陆文夫

推荐语:

本书将各色人物历时四十年的生活汇合在“吃”这一主题之上,“美食家”的称谓由此风行.

内容简介:

小说巧妙地将一个纯朴、耿直的革命干部高小庭和一个一辈子沉湎于吃喝的资本家朱自冶四十余年的生活浮沉扭结在一起,以富于变化的叙述手法,将各色人物历时四十年的生活汇合在“吃”这一主题之上.主人公朱自冶好吃的不变性恰恰揭示了历史的多变性,他的沉浮,反映了时代的变迁和人们价值观念的变化,具有丰富的历史内容和深刻的思想内涵.作者以苏州的风土人情、园林景致、名菜佳肴、历史古迹等营构独特的景观,形成作品特有的情调、意境和韵味,加上吴语的运用舒卷自如,为作品增添了浓郁的地方色彩.

3.《吃主儿》（藏）

作者:王敦煌

推荐语:

跟着本书实践,你也可以成为“吃主儿”.

内容简介:

在北京,有不少人被称之为“吃主儿”.“吃主儿”不是厨师,他们有一套“信条”,您了解了这套“信条”,您就知道了“吃主儿”的独特之处. 介绍“吃主儿”,就不能不讲他们怎么采购、怎么做、怎么吃的种种讲究.本书介绍的这些菜肴大多没用什么名贵原料,有些是老北京的家常菜而今天难得一见的,有些是经“吃主儿”改良而与众不同的,更有令有缘品尝者念念不忘、报刊文字屡屡推介却是偌大京城只此一家的.可喜的是,对这些菜的制作精要,作者可谓倾囊相授.如果您跟着实践,您也可以成为“吃主儿”.

4.《知堂谈吃》（藏）

三、介绍法国火锅的书籍？

《法国美食百科全书》。《法国美食百科全书》被誉为法国烹饪圣经，也是世界上最伟大的烹饪百科全书之一。对于美食爱好者来说，掌握烹饪技巧很重要，但是想要变得更专业，那你要看这本《法国美食百科全书》。它不仅提供了法国菜的食谱，还向读者介绍了法国烹饪的历史、术语、食材、设备、烹饪作品以及烹饪技巧。

四、法国本土书籍？

《论法的精神》

《茶花女》

《社会契约论》

《屠猫记：法国文化史钩沉》

《旧制度与大革命》，托克维尔

五、法国启蒙数学书籍？

法国数学绘本——《数学星球》。

它会让孩子发现一个奇妙无比、妙趣横生的数学世界。会让对数学有超强“免疫力”的孩子对数学刮目相看..

六、法国革命人性的书籍？

4、《思考法国大革命》——（法）弗朗索瓦·傅勒

此书是法国大研究史上具有开创性的著作。严格说来，《思考法国大革命》重评二百年来史学界对法国大革命的研究阐释，有力论证了时代变迁与对法国革命的评价的微妙关系，推动法国史学界转向对法国大革命的实证研究，摈弃从意识形态角度对法国大革命所采取的全盘否定或肯定态度。

自1800年以来，法国及欧洲留下了汗牛充栋的关于法国大革命的思考和评说。各时代的史家对法国革命的研究固然做出了自己的贡献。但也同时带有强烈的时代政治的印记。《思考法国大革命》细致梳理法国革命史论线索，是此领域中正本清源之作。

5、《法国大革命的文化起源》——（法）罗杰·夏蒂埃

本书总结了自1939年以来历史学家对法国大革命起源的看法，重点从启蒙思想与革命的关系、公众舆论的影响、革命书刊的出版与传播、宗教变革、王权衰落等方面探讨了法国大革命的文化起源， 并对既有的结论一一进行质疑与分析。

提出了究竟是文化引发了大革命，还是大革命催生了与之有关的文化这一命题，为革命史研究提供了新的可能

七、推荐法国的中国美食？

饺子是中国历史悠久的传统美食之一，早在2000多年前的西汉时期，长安城内就盛行吃饺子。到了唐、宋两朝，饺子的做法和吃法被继续发扬光大。今天，饺子已经是中华美食的一个重要的文化符号。而对于吃东西特别强调文化的法国人来说，这么古老的名菜自然不能错过！

广东料理清淡、精致、滋补的特点很对法国人的胃口，不少名菜，如叉烧肉、白切鸡、虾饺，当然还有法国人最爱的春卷（Rouleaux de Printemps），都是法国中餐馆菜单上的常客。其中，春卷甚至已经褪去了自己的亚洲色彩，完全融入了法国的餐饮界。而广州作为中国最早的通商口岸之一，也广为法国人民熟知。

八、中国最早的记录美食的书籍？

《食珍录》是我国古代饮食专书之一，写于南北朝时期，作者是余姚人虞悰。虞悰精研饮食之道，在饮食烹饪方面，他敢与皇帝一较高下。他可以快速地烹饪出数十种菜肴，供皇上享用，滋味之美，甚至连宫中御厨都比不上。虞悰在《食珍录》中记录了六朝帝王宫中最珍贵的烹饪各物，在一定程度上反映了人们当时在饮食上的高度成就。然而随着朝代更迭，此书早已失散，现存的仅有二百余字，其中还掺杂了些后人的东西。

九、法国美食英文简介？

France has a long culinary tradition. French cuisine nowadays is a result of centuries of research, elaboration and perfection. The French are proud of their cuisine. It is an integral part of their culture. Thanks to the interest in the French for good food, the chefs have always been encouraged to elaborate new dishes to satisfy the most discriminating palate.The origins of the success of French cuisine can be attributed to Catherine de Medicis. When she became Queen of France in 1533, she brought her own Florentine chefs from Italy. At this time, Italian chefs were more experienced than French chefs. They introduced new dishes and sophisticated techniques that they adapted to French products. This gave French cooking a real boost, and the country's culinary influence has never stopped.French cuisine is sophisticated, varied, well balanced and based on local and high-quality products. France has established some regulations to protect product names from fraud, and guarantee the origin and product quality to the customer. To carry the prestigious label "Appélation d'Origine Contrôlée" (A.O.C), products must comply with strict rules related to geography, varieties, method of fabrication and other criteria.Unlike other countries, France does not have one national dish. Because each region has its own local products and specialties, it is more appropriate to name regional dishes than a single one. Here is a tour de France of the regional specialties:AlsaceAlsace cuisine is strong and unique. It plays a major part on holidays and at family gatherings. Alsatian cuisine is rich and copious. Most Alsatian dishes are not found in other parts of France. The most famous specialty is Chouchroute, sauerkraut garnished with potatoes and a variety of meats such as sausage, pork or ham. The Baeckaoffe is a one-of-a-kind Alsatian fare baked with white wine usually in a traditional pottery dish only made in the village of Soufflenheim. It's a stew comprised of pork, beef and lamb garnished with potatoes. There are many Alsatian cakes and desserts, but the best is the Kougelhopf, brioche pastry with butter, eggs, raisins, whole almonds marinated in kirsch. At Christmas, bredles and gingerbreads decorate the tables of all Alsatian families. Bredles are cookies of different shapes flavoured with anise, cinnamon or almond.BrittanyBrittany has excellent fresh seafood: Coquilles-St-Jacques (sea scallops), lobsters, langoustes, crabs, clams, shrimps, mussels, and oysters will all be found on the market stalls of Brittany. This region is also famous for traditional crêperies serving wheat crêpes and buckwheat galettes accompanied with cider. La Chandeleur, celebrated February 2nd, is the crêpes day in France. Eating crêpes the day of la Chandeleur will bring a year of happiness!BurgundyA trip to France would not be complete without sampling escargots and frog's legs. Burgundy snails are with the petis-gris snails, the two varieties eaten in France. Escargots à la Bourgignonne are stuffed with garlic butter. Frog's legs are sautéed in butter with fine herbs. The Boeuf Bouguignon is another typical Burgundy specialty. It's a beef stew marinated with Burgundy red wine. The best-known regional product is Mustard de Dijon, secretly produced in the town of Dijon. This strong mustard is used in vinaigrette, sauces and nicely compliments red meat.NormandyNormandy is renowned for the quality of its dairy products and apples. The region is home to the world-known Camembert cheese. Originally made more than 200 years ago in the lovely village of Camembert, genuine Camembert cheese is exclusively produced in Normandy. Apples also play an important part in the Norman cuisine. They are not only used in desserts, but in alcohol and liquors. The region is famous for cider and a strong apple brandy called Calvados. A mixture of Cider and Calvados, the Pommeau de Normandie is another regional beverage. In Normandy, it is tradition to drink a glass of Calvados in the middle of a meal to help digestion. This 200 century-old ritual is called Trou Normand. Nowadays, a Trou Normand is still served in the middle of a meal, but as an apple sorbet soaked with Calvados.ProvenceThe warm and sunny weather of Provence produces high-quality fruits and vegetables whose delicious scents can be spotted in the open markets of Southern France. The basic ingredients of Provençal cuisine are olive oil, garlic and herbes de Provence. Among the typical provençal dishes, Ratatouille is a vegetable stew made out of tomatoes, peppers, zucchinis, onions and olive oil and Salade Niçoise, comprised of lettuce, tomatoes, green beans, tuna, eggs, black olives and anchovies. As Provence is bordered by the Mediterranean Sea, Provençal cuisine also revolves around fresh seafood. Marseille's specialty, la Bouillabaisse (seafood bouillon) and Anchoïade (sauce made of anchovies, olive oil, garlic) are two of the main Provençal specialties.Southwest FranceCuisine of Southwest France is made of produits du terroir. Truffles thrive in the Périgord region. Most popular are the Black Perigord Truffles, rare underground mushrooms known for a unique taste and aroma. Truffles are used in sauces, omelettes and numerous other recipes. The other local specialty of the Southwest is goose. Goose's liver is used to make foie gras, which is a traditional Christmas and New Year dish in France. The cities of Toulouse, Castelnaudary, Carcassonne are renown for their Cassoulet, stew made of sausage and white beans. The region is also home to one of the oldest cheeses, Roquefort. It has been produced in the village of Roquefort-sur-Soulzon for centuries.LyonLyon touts itself as the gastronomic capital of France. The city is home to several world renowned Grands Chefs including Paul Bocuse, Pierre Orsi, Léon de Lyon. Famous professional cooking schools like the Institut Vatel and Paul Bocuse School of Culinary Arts are based in Lyon. Streets are lined with a multitude of small family-run bistros called Bouchons Lyonnais, and these serve traditional Lyonaise food. Local specialities include Andouillette de Lyon (sausage made out of pork chitterlings and marinated with white wine), Quenelles (light dumpling made of fish), and Rosette de Lyon (dry sausage made from leg of pork). Lyon is also known for regional cheeses, such as Saint Marcellin, and locally made chocolates and candies, called Coussins de Lyon (marzipan sweets shaped and decorated like cushions).SavoySavoy features a traditional mountain cooking based on cheese and potatoes. Savoy's cheese-board includes, among others, Tomme de Savoie, Beaufort, Reblochon and Emmental de Savoie. One of the authentic Savoyard dishes is Tartiflette, a gratin of potatoes with reblonchon cheese, onions and bacon bits. Two Savoyard dishes have popularity extended far beyond the Alps: Fondue, half emmental, half beaufort cheese melt with Savoy white wine in a special saucepan and Raclette, raclette cheese melt in a special grill and served with potatoes, delicatessen products and pickles.CorsicaCorsica produces excellent cheese, meats and deli products known for their singular flavour. It is an unspoiled island where pigs, goats and ewes are raised freely. Dishes are prepared with spices exclusively found in the Corsican scrub. Cheese is still made by shepherds using ancestral ways. These factors, combined with a mild climate, produce unique and high-quality products. Many Corsican recipes are prepared with Bruccio, a fresh goat cheese that is only created here. It is used in omelettes, and with pastas, meats, fish or vegetables. Chestnuts are omnipresent in Corsican food. They are used in cakes, pies, donuts and custard tarts.As with all cooking, French cooking is considered an art. And as with any art form, it has roots in the past, but remains in a constant state of evolution. French chefs are always striving to maintain high-quality standards, while also demonstrating creativity.

十、法国三大美食？

法国的三大美食是:1、鹅肝，2、黑松露，3、鱼子酱