Coquilles, Calva, & Crème

Disponibilité:
Ebook en format PDF. Disponible pour téléchargement immédiat après la commande.

Protection:
Filigrane

Année de parution:
2013

ISBN-13: 9781480416260

<DIV><b>A celebration and critique of the French culinary landscape, with a gastronomical excursion across the French countryside in search of the unsung cooks who are still doing it right</b></div><DIV><b>&#160;</b><BR></div><DIV>This culinary memoir brings to life some of the most fascinating, glamorous food years in France and reveals gastronomical treasures from gifted artisans of the French countryside.</div><DIV>&#160;</div><DIV>Dryansky&rsquo;s stories are the stuff of legend&mdash;evenings with Coco Chanel and Yves Saint Laurent, historic wine auctions and memorable banquets&mdash;but <i>Coquilles, Calva, and Cr&egrave;me</i> is more than memories. These same memories prompt a journey across modern-day France, through kitchens, farms, and vineyards, offering a savory experience that can be duplicated by the reader afterward with numerous recipes, most of which have never before been recorded.</div><DIV>&#160;</div><DIV>In the world of today&rsquo;s professional cooking, publicity-chasing and performance has overshadowed the importance of dining and the food itself. Too often the modern restaurant is a mixture of bizarre novelty and paradoxical clich&eacute;s. Truly great dining happens when you&rsquo;re fully engaged in the moment, acknowledging the range of associations that emerge, as Proust wrote, from sensory experiences. From small caf&eacute;s in Paris to Normandy, Alsace, the Basque country, and beyond, Dryansky takes us on a sweeping sensory journey, with a voice as thoughtful as Kingsolver, as entertaining as Bourdain, and as cogent and critical as Pollan.</div>