Synopses & Reviews
Choucroute, bouillabaisse, tarte aux pommes, boeuf bourguignon, cassoulet, pissaladière, potée...These dishes, their histories, and their recipes are all stories for us to savor.
Jean-Louis André and the photographer Jean-Daniel Sudres invite you to travel gastronomic highways and byways, providing marvelous insights into the varied cuisines of the French countryside, with tricks of the trade, sleights of hand, and recipes in their infinite variations. There are inns where every day's plat du jour is redolent of local tradition. Meet expert home cooks and professional chefs who reveal the secrets of their kitchens, as well as producers of cream, butter, and fruits who rank their products as the equals of caviar. You will discover cultures, regions, and landscapes, all revealed through traditional recipes. And since fine cooking is always evolving, this handsome volume also charts its own paths offering chefs' personal creations as well as contemporary variations devised by Jean-François Mallet.
About the Author
After completing his studies at the École Normale Supérieure, Jean-Louis André
embarked on a career in travel writing. Among his distinguished books is Intérieur Extérieur
, which takes its readers on a visit to the world's most splendid architectural interiors. As a food writer, he works with the magazine Saveurs
on a regular basis and has produced a series of documentaries on the most celebrated chefs of French cuisine.
A graduate of the École Supérieure de Cuisine Française in Paris, Jean-François Mallet has worked with Joël Robuchon, Michel Rostand, Michel Kerever, and Gaston Lenôtre in their restaurants in Paris and abroad. He is a regular contributor to the food magazines Saveurs, Cuisine et Vin de France, and Cuisine Gourmande, creating recipes and producing culinary photography.
After debating between hotel school and professional photography, Jean-Daniel Sudres took Jean Dieuzoïde's course at the École de Photographie in Toulouse. Having acted as an artistic director for several years, he now concentrates on gourmet travel and frequently works with magazines dedicated to gastronomy and good living including Saveurs and Croisières.