Breakfast in Burgundy: A Hungry Irishman in the Belly of France

Amazon.co.uk Price: £11.92 (as of 28/09/2020 08:28 PST- Details)

Description

Laced with compelling writing about French food and its ways, Breakfast in Burgundy is part shuttle memoir, part foodie detective story, and part love song to Raymond’s adopted home. This book tells the story of the Blakes’ decision to buy a house in Burgundy. Raymond describes the moments of despair—such as the water leak that cost a fortune—and the incredible 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 on a daily basis (“What’s for dinner?”) is given ample coverage. The hunt for the best jambon persillé is portrayed in detail. The same diligence is applied to the search for the best Comté cheese; for there’s Comté and there’s Comté—once nibbled, never forgotten.

Yet to be perfected by Blake is Chicken Gaston Gérard, said to have been first cooked in Dijon in 1930 for the celebrated gourmet Curnonsky by the mayor’s wife. A neighboring winemaker’s 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 more than a few goodies, as well as the story at the back of the wines (one of the most most sought after in the world) that complement the foods, telling of people and places, who made the wine and where it is from—without recourse to tedious technical detail or dry-as-tinder tasting notes.

Skyhorse Publishing, at the side of 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. We’ve 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. Whilst not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to books on subjects that are every now and then overlooked and to authors whose work might not in a different way find a home.

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