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Coquilles, Calva, and Creme

Coquilles, Calva, and Creme Cover

Coquilles, Calva, and Creme

Exploring France's Culinary Heritage: A Love Affair with Real French Food

By G. Y. Dryansky; Joanne Dryansky

Pegasus Books, Hardcover, 9781605983295, 315pp.

Publication Date: June 1, 2012

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Description

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 Creme 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 cliches. 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 cafes 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.

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