There is a cookbook with at least two editions about French cooking based upon dividing the country into fat regions: butter, olive oil, and lard (?). I cannot find it on-line though I did previously. Do you know this book? Many thanks! +PAX!
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The butter/olive oil split is a common one. Hopefully the lard will narrow it down. – Chris H Apr 01 '16 at 19:59
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Did Caesar write a Cookbook? – Rob Apr 04 '16 at 17:57
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Waverly Root (1966) "The Foods of France" ... is referenced in Sari Edelstein's "Food, Cuisine, and Cultural Competency for Culinary, Hospitality, and Nutrition Professionals" (2010) when talking about dividing France into butter, fat & oil. (see page 135)
... but I suspect it's a typo for "Waverley Root" author of "The Food of France".
Joe
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1And 'fat' makes sense, as it would also include poultry fat (duck, goose, etc.), which are quite common in some French cooking. – Joe Apr 01 '16 at 21:32
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That's it! Waverley Root, The Food of France. I've just bought it for a dollar plus shipping. Thank you so very much! Rhubarbcook. +PAX! – Rhubarbcook Apr 04 '16 at 13:59