Breakfast in Burgundy (eBook)

A Hungry Irishman in the Belly of France

Raymond Blake (Autor)

eBook Download: EPUB

2014
272 Seiten
Skyhorse Publishing (Verlag)
978-1-62914-882-3 (ISBN)

Infos

Laced with compelling writing about French food and its ways, Breakfast in Burgundy is part travel memoir, part foodie detective story, and part love song to Raymonds adopted home. This book tells the story of the Blakes decision to buy a house in Burgundy. Raymond describes the moments of despairsuch as the water leak that cost a fortuneand the fantastic times too.Blake has admitted to being fascinated by flavor and how it is created. Breakfast in Burgundy contains tales from the kitchen, and the answer to the question that begins each day (Whats for dinner?) is given ample coverage. The hunt for the best jambon persill is portrayed in detail. The same diligence is applied to the search for the best Comt cheese; for theres Comt and theres Comtonce nibbled, never forgotten.Yet to be perfected by Blake is Chicken Gaston Grard, said to have been first cooked in Dijon in 1930 for the celebrated gourmet Curnonsky by the mayors wife. A neighboring winemakers wife prepared it for Blake, as he watched over her shoulder. Breakfast in Burgundy documents these results and more.Included are tips on how best to prepare, cook, and serve the various goodies, as well as the story behind the wines (some of the most sought after in the world) that complement the foods, telling of people and places, who made the wine and where it is fromwithout recourse to tedious technical detail or dry-as-tinder tasting notes.Skyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. Weve been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home.

Autor

Raymond Blake is a writer and the wine editor of Food & Wine magazine in Ireland. He is the author of In Black and White: A History of Rowing at Trinity College, Dublin. This is his first book that taps into his abiding love of France.

Produkt-Details

• Erscheint lt. Verlag: 11.11.2014
• Sprache: englisch
• Themenwelt: Sachbuch/Ratgeber ► Essen / Trinken ► Getränke
• Themenwelt: Sachbuch/Ratgeber ► Essen / Trinken ► Länderküchen
• Schlagworte: armchair travelers • Book • books on italian restaurants • books on peter mayle • books on ray walkers • books on wine industries • books on wine lovers • books on wine-lovers • books on wine makers books on dijons • books on wine-makings • books on wines • Bordeaux • bottles • bread winner • Burgundian • burgundy region • challenges ray • Champagne • Comté • Cookbook • Dijon • end-all be-all • Finance • finest • france food • francisco bay • french cooking • french food • french wine • french wine country • Grand Cru • GRAPES • high-paying • huge props • ilan • italian restaurant • job conveying • learn french • local winery • maison • Napa Valley • night changed • oenophile • Persistence • Peter Mayle • Pinot Noir • Premier • Pursue • ray's story • ray tells • ray walker • Romanesque • Salut • san francisco bourgogne • Sommelier • Summertime • Sun Microsystems • tasted • tenaciously • true calling • true passion • Vineyards • vinous • walker's journey • walker's story • wine drinker • wine enthusiast • Wine Industry • wine-lover • wine lovers • wine maker • winemakers • wine-making • winemaking • Wine regions • wines • wine tastings
• ISBN-10: 1-62914-882-2 / 1629148822
• ISBN-13: 978-1-62914-882-3 / 9781629148823