Through the centuries, the Dordogne has cherished a tradition of fine cuisine that is framed throughout France, and the region has produced a disproportionate number of France's finest chefs: Brillat-Savarin, Caréme, Escoffier, André Noel and, in our own times, Marcel Boulestin. Moreover, the culinary skills found on the farms and in town households are not far removed from the gastronomic secrets of the finest restaurants.
Historical and personal anecdotes abound in this rare book, rich in recipes, and full of insight and observation. Food is discussed at great length, and the recipes special to this part of France symbolize to the people of Perigord the traditional skills and patterns of life, a permanent way of looking at the world and its gifts.
James Bentley has a house in the Dordogne, and spends a good part of each year there. His many books include travel guides to the Dordogne, the Loire, and Tuscany, and the Blue Guide to West Germany and Berlin.
Historical and personal anecdotes abound in this rare book, rich in recipes, and full of insight and observation. Food is discussed at great length, and the recipes special to this part of France symbolize to the people of Perigord the traditional skills and patterns of life, a permanent way of looking at the world and its gifts.
James Bentley has a house in the Dordogne, and spends a good part of each year there. His many books include travel guides to the Dordogne, the Loire, and Tuscany, and the Blue Guide to West Germany and Berlin.
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