The Rise and Fall of French Cuisine
In many ways similar to Curnonsky's Le trésor gastronomique, this collection of books, one for each of the twenty-two départements of France, goes into more detail about each produit du terroir, providing contact information and recipes representative of each region. Anthropologist Marion Demoissier sees this newer incarnation of the regional
... See moreAt last count, there were 507 inhabitants of Eugénie les Bains, and I suspect that a high proportion of them work in one way or another to attend to the well-being of visitors in search of internal improvement. This has officially been a healthy spot since 1843, when a license was granted to exploit the waters. And there the village might have
... See morePeter Mayle • French Lessons: Adventures with Knife, Fork, and Corkscrew (Vintage Departures)
One of the characteristics which we liked and even admired about the French is their willingness to support good cooking, no matter how remote the kitchen may be. The quality of the food is more important than convenience, and they will happily drive for an hour or more, salivating en route, in order to eat well. This makes it possible for a gifted
... See more