I thoroughly enjoyed this book it gave me inspiration, this is a "slow food" book. I love the story on Chartreause, and the pairing of food and wine
July 23, 2008

Goes to the core of things

This book goes to the core of things. As a former chef, now lawyer, myself, I understand fully the reviewer who commented that he made all the chefs in his restaurant read this book -- not for the recipes, but for the understanding.

Those familiar with de Groot's other cookbooks will realize that some of the recipes in this book are repeated nearly verbatim from earlier books. But this is not a drawback, because can you really write book after book of entirely different but equally inspired recipes? Cookbooks that do that turn into compendiums of random recipes, some good, some less good. It appears that the actual menus of the Auberge are to some extent fictionalized, but based on an interview I heard with de Groot it is clear that the underlying facts are true -- de Groot said that after eating at the Inn his entire viewpoint on cooking changed, and anyone who reads the book will find their own viewpoint equally changed.

What this book teaches is that it does not matter if you can list 40 recipes for zucchini; rather, there is at least one particular thing you can do with zucchini that is incredibly good. This is a book of treasures.

By the way, de Groot's earlier book, Feasts for all Seasons, is similar in bringing a mystical understanding to the seasonal cycle of foods. It too has many treasures in it, including a three page description of how to poach an egg. The treasures remain, but unfortunately many of the recipes seem to be laden with salt pork, fat back, pints of cream, pounds of butter, and generally harder to digest than they were for many of us forty years ago.

If you love food, buy the book.
June 12, 2008

French Cuisine reveals Barbaric side

Yes, De Groot weaves a beautiful image of the countryside, the premise of locating the origin of Chartreause is intriguing as well. However, nothing has pushed me, a fifty year veteran of red meat consumer, over the edge to turn vegetarian as this book has.

In all fairness, let me admit I have not been able to get past the 100th page. (How could I?) The first fifty have been full of pigs feet, tripe, etc. The clincher, however, came when there is a passage about how the Christmas terrine was 'saved'. Apparently the Nazi occupation put a damper on the villagers provisions, one of them being the supply of veal, (very important when one is face to face with a fascist regime)...but, alas, nothing was more important than having a 'duck and veal' terrine at Christmas time. The salvation was in the form of a pregnant cow being marched into the village in the early days of December...you do the calculation. Steak, anyone?
December 19, 2007

open your eyes, to a whole new world!

this book, published in the early 70's takes on a new meaning for serious cooks seeking inspiration. when you read this book be prepared to be transported to a world before mass transport, the specter of iqf (individual guick freezing) and strawberries year round... this relates a tale of two strong women putting great regional food out; not because it is the trendy thing to do, but because it is the only option. instead of being repetitious, it shows the durability of the classics. read this book as a primer for alice waters and local eating.
May 20, 2007

Extraordinary

This is, without a doubt, the most extraordinary book on food and gastronomy ever. Brilliantly written, a true snapshot in time.
February 09, 2004

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