Synopses & Reviews
The memoir of a young diplomats wife who must reinvent her dream of living in Parisone dish at a time When journalist Ann Mahs diplomat husband is given a three-year assignment in Paris, Ann is overjoyed. A lifelong foodie and Francophile, she immediately begins plotting gastronomic adventures à deux. Then her husband is called away to Iraq on a year-long postalone. Suddenly, Anns vision of a romantic sojourn in the City of Light is turned upside down.
So, not unlike another diplomatic wife, Julia Child, Ann must find a life for herself in a new city. Journeying through Paris and the surrounding regions of France, Ann combats her loneliness by seeking out the perfect pain au chocolat and learning the way the andouillette sausage is really made. She explores the history and taste of everything from boeuf Bourguignon to soupe au pistou to the crispiest of buckwheat crepes. And somewhere between Paris and the south of France, she uncovers a few of lifes truths.
Like Sarah Turnbulls Almost French and Julie Powells New York Times bestseller Julie and Julia, Mastering the Art of French Eating is interwoven with the lively characters Ann meets and the traditional recipes she samples. Both funny and intelligent, this is a story about loveof food, family, and France.
Review
"
Mastering the Art of French Eating makes you want to be in Paris as [Mah] describes the delight of crusty baguettes spread with butter and jam, surprise glimpses of Notre Dame caught from the bus, nursing a glass of red wine in a cafe that has mirrored columns and a zinc bar. . . . the book has appealing honesty and vulnerability, overlaid as it is with the pain of her husband's absence. It will also make you very hungry.”
—Wall Street Journal
“Mah admirably fits her research into easily digested bites, the readers enthusiasm mirroring her own.”
—The New York Times Book Review
"A well-written entrée into French dining."
—The Daily Beast
“Our readers were enraptured by [Mahs] luscious and detailed descriptions of the meals that became the rich medium for a lonely wifes tentative socializing in a strange land.”
—Elle
"Consistently passionate and emotionally resonant, Mahs prose brims with true love . . . A bighearted, multisensory tour of France."
—Kirkus
"The authors investigations into the importance of each dish to the people she meets are beautifully woven together with her reflections on culture, identity, love, and marriage, resulting in an enjoyable and thoughtful read that sparkles with humor. . . . This honest, funny, and eloquent memoir is sure to delight lovers of France, food, or travel."
—Library Journal
"The real joy of this book . . . is in Mahs mouthwatering, bite-by-bite descriptions of the plates set before her in Parisian cafés, country homes, and hole-in-the-wall foodie hideaways. Francophiles will delight in the smattering of French words and phrases sprinkled throughout every page, and serious cooks may endeavor to follow the lengthy recipes for a signature regional dish included at the end of each chapter."
—Booklist
"Whether youre French or Francophile, a long-time connoisseur of French food or someone whos just figuring out the difference between frites and frangipane, feasting through France with Ann Mah is a delicious adventure. Anns writing is lovely, her curiosity boundless and her good taste assured. Spending time with her in Mastering the Art of French Eating is a treat."
—Dorie Greenspan, author of Around My French Table and owner of Beurre and Sel Cookies
"Ann Mah dishes up a welcoming concoction, a good dose of French history, a personal, vibrant, enthusiastic picture of life in a country she adores, without apology. I am hungry already!"
—Patricia Wells, author of The Food Lover's Guide to Paris and Simply Truffles
"Excellent ingredients, carefully prepared and very elegantly served. A really tasty book."
—Peter Mayle, author of The Marseille Caper and A Year in Provence
“Ann Mah writes inspiringly about basic French dishes we thought we knew all about. She joins Elizabeth David in being a joy and an instruction to read."
—Diane Johnson, author of Le Divorce
"A tour de force through French cuisine, Ann Mah crisscrossed France, learning about all my favorite foods—from buckwheat galettes to the secrets of authentic cassoulet. Her personal culinary tale will have you packing your bags. But if you cant make it to France, Ann offers delicious recipes, culled from experts!"
—David Lebovitz, author of The Sweet Life in Paris
“Ann Mah goes straight to the essential in this lively, mouth-watering book as she explores the foundations of French cuisine. She even goes where all before her have failed to tread—the wild country of andouillette—to tempt with her stories and her approachable recipes. Bravo!”
—Susan Herrmann Loomis, author of On Rue Tatin
"Like a bowl of homemade cassoulet, this book is warm to the touch. Ann Mah writes about her international experiences—and origins—with great sensitivity. She gives us a peek into French kitchens foodies will envy, and no Francophile could resist."
—Elizabeth Bard, author of Lunch in Paris
“From the peaks of the French Alps to Brittanys buckwheat fields, Lyons bouchons to Burgundys wineries, Ann takes us all over France in pursuit of its culinary traditions. But at the heart of her story is Paris—and all the love, wistfulness and deliciousness found there.”
—Amy Thomas, author of Paris, My Sweet
Review
“Fantastic stories about a broad range of cuisines . . . Engaging and illuminating, and the food cries out to be cooked.” —
Yotam Ottolenghi, author of Plenty and Jerusalem “There are cookbooks that teach you to cook, others that help you to understand gastronomy. The World on a Plate feeds your soul.” —Ferran Adrià, author of The Family Meal and A Day at elBulli
“Not only a delight to read but also peppered with delicious recipes, facts and flavors from around the world.” —Rachel Khoo, author of The Little Paris Kitchen
“Deserves a place on every serious cooks bookshelf. Intelligent, informative, entertaining, and very handsome. Mina Hollands prose is as engaging as her recipes. She is an exciting and authoritative new voice in the world of cookery and food writing.” —Russell Norman, author of Polpo
“Amiably executed and attractively plated up . . . Holland is a resoundingly enthusiastic guide. . . . Most importantly, The World on a Plate makes you hungry.” —The Guardian
“Gastronomic heaven.” —Observer New Review
“A fascinating look at whos eating what, and why, across the globe . . . A heady mix of history, anecdotes and recipes for beginners to confident cooks alike.” —Daily Mail
Synopsis
Eat your way around the world without leaving your home in this mouthwatering cultural history of 100 classic dishes.
Best Culinary Travel Book (U.K.), Gourmand World Cookbook Awards
Finalist for the Fortnum & Mason Food Book Award
When we eat, we travel. So begins this irresistible tour of the cuisines of the world, revealing what people eat and why in forty cultures. What s the origin of kimchi in Korea? Why do we associate Argentina with steak? Why do people in Marseille eat bouillabaisse? What spices make a dish taste North African versus North Indian? What is the story behind the curries of India? And how do you know whether to drink a wine from Bourdeaux or one from Burgundy?
Bubbling over with anecdotes, trivia, and lore from the role of a priest in the genesis of Camembert to the Mayan origins of the word chocolate The World on a Plate serves up a delicious melange of recipes, history, and culinary wisdom to be savored by food lovers and armchair travelers alike."
Synopsis
Eat your way around the world without leaving your home in this mouthwatering cultural history of 100 classic dishes When we eat, we travel.” Thus begins this irresistible tour of the cuisines of the world, revealing what people eat and why in forty cultures. Whats the origin of kimchi in Korea? Why do we associate Argentina with steak? Why do people in Marseille eat bouillabaisse? Whats the story behind the curries of India? Bubbling over with anecdotes, trivia, and lorefrom the role of a priest in the genesis of camembert to the Mayan origins of the word chocolate”The World on a Plate serves up a delicious mélange of recipes, history, and culinary wisdom to be devoured by food lovers and armchair travelers alike.
About the Author
Ann Mah is a journalist and the author of Kitchen Chinese: A Novel About Food, Family, and Finding Yourself. The wife of a U.S. diplomat, Mah currently splits her time between Paris and New York City, but she loves eating everywhere. Visit annmah.net.