Coquilles, Calva, and Crème
Exploring France's Culinary Heritage: A Love Affair with Real French Food
Seiten
2012
Pegasus Books (Verlag)
978-1-60598-329-5 (ISBN)
Pegasus Books (Verlag)
978-1-60598-329-5 (ISBN)
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The American Winner of the 2012 GOURMAND World Cookbook Award: A celebration and critique of the French culinary landscape and a gastronomical excursion across the French countryside in search of the unsung cooks who are still doing it right.
A culinary memoir that brings to life some of the most fascinating, glamorous food years in France and reveals gastronomical treasures from gifted artisans of the French countryside.
Dryansky’s stories are the stuff of legend—evenings with Coco Chanel and Yves Saint Laurent, historic wine auctions and memorable banquets—but Coquilles, Calva, and Créme 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.
In the world of today’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 clichés. Truly great dining happens when you’re fully engaged in the moment, acknowledging the range of associations that emerge, as Proust wrote, from sensory experiences. From small cafés 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.
A culinary memoir that brings to life some of the most fascinating, glamorous food years in France and reveals gastronomical treasures from gifted artisans of the French countryside.
Dryansky’s stories are the stuff of legend—evenings with Coco Chanel and Yves Saint Laurent, historic wine auctions and memorable banquets—but Coquilles, Calva, and Créme 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.
In the world of today’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 clichés. Truly great dining happens when you’re fully engaged in the moment, acknowledging the range of associations that emerge, as Proust wrote, from sensory experiences. From small cafés 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.
Gerry Dryansky has called Paris home for more than thirty years, two decades of which he spent as the senior European correspondent for Condé Nast Traveler. He has written for magazines and newspapers around the globe and lives in France with his wife, Joanne, who is the coauthor of this volume. Joanne Dryansky is the wife of Gerry Dryansky, the senior European correspondent for Condé Nast Traveler. Joanne and Gerry moved to Paris and write screenplays and fiction together. Their recent novel Fatima's Good Fortune, after being published in the United States and worldwide, is going to the screen.
| Erscheint lt. Verlag | 1.6.2012 |
|---|---|
| Co-Autor | Joanne Dryansky |
| Zusatzinfo | 16 pages of color illustrations |
| Verlagsort | New York |
| Sprache | englisch |
| Maße | 160 x 236 mm |
| Gewicht | 523 g |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Länderküchen |
| ISBN-10 | 1-60598-329-2 / 1605983292 |
| ISBN-13 | 978-1-60598-329-5 / 9781605983295 |
| Zustand | Neuware |
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