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Life and Food in the Dordogne
Authors:
Publisher:
2004
Summary
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.
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Bibliographic data
Copyright year
2004
ISBN-Print
978-0-941533-04-1
ISBN-Online
978-1-4616-3624-3
Publisher
New Amsterdam Books, Lanham
Language
English
Pages
185
Product type
Book Titles
Table of contents
ChapterPages
Table of Contents No access
Acknowledgments No access
Foreword No access Pages 1 - 4
The Village No access Pages 5 - 25
Seigneurial Extravagance No access Pages 26 - 44
The Generous Earth No access Pages 45 - 65
The Rhythm of Life: Continuity and Change No access Pages 66 - 83
The Waters of the Dordogne No access Pages 84 - 98
Les Trois Périgords: A Short Tour No access Pages 99 - 117
The Wines of the Dordogne No access Pages 118 - 136
Invasion and Retreat No access Pages 137 - 159
À Table! No access Pages 160 - 174
Measurements and Metric Conversion No access Pages 175 - 176
