Mastering the Art of French Eating by Ann Mah
I don't know about you merely these days when I travel, I tend to bring different kinds of guide books. With the advent of the smartphone, the demand for the maps in guidebooks is lessened as pretty much wherever you are in the globe, you tin download a map (and increasingly, maps that don't require an internet connexion). Similarly, with the huge corporeality of information bachelor online now, quite often I arrive at a destination with just my phone and some printouts and a listing of places I accept been keeping on an ongoing basis every bit I read manufactures online (the equivalent of Neil's filing cabinets filled with files named for every possible destination yous tin imagine – both places we have been and places we desire to go). A lot of the information I assemble about a place I am going to visit these days is also from blogs, Twitter and Instagram – that up-to-the minute aspect of life online tin't be beat for recommendations that are as current as they can possibly be.
Also as being bully for recommendations, the online world has been good to me in terms connections over the by few years – take, for case, Summer 2012, when I spent the month of July working at La Cuisine Paris (considering of the connexion I had made with Jane, the owner, the previous year when I went to the schoolhouse to take a class – having known nothing about the schoolhouse except that information technology had great reviews from some people I followed online). One evening that summer at an event at La Cuisine, I was fortunate plenty to meet the lovely Ann Mah – someone I had known near (again through online connections) but had never met in person. We got along famously and from at that place, kept in touch across the pond. I was featured on her site in her fabled Tuesday Dinner with… series and followed forth her trials and tribulations as she worked on the manuscript of her latest book, released last week in the U.s. and today in Canada – Mastering the Art of French Eating. Which may just have become the book I recommend to anyone interested in nutrient and France as THE guide book they must read earlier they travel there!
(full disclosure here: I do consider Ann a friend simply I honestly wouldn't have written about her book if I didn't truly dearest it. I loved it then much I take read it twice, in fact).
When I posted the cover of Ann'south volume on my Instagram feed, it elicited a comment from someone saying they thought I had pretty much mastered it (the fine art of French eating). Just you know what? The book isn't just about nutrient and eating. It's about Ann'southward life, actually Ann's struggle to build a life for herself in her dream city when her husband is taken to a posting in Iraq unexpectedly. It'south about Ann's life in Paris which, reverse to what many people believe, is not always the metropolis the movies depict. Living in Paris (I know this firsthand) tin be damn hard work. But information technology's besides magical and wonderful (that would exist what draws me back every summer) and Ann's journey will draw you in. She'southward an first-class author (her work has appeared in Condé Nast Traveller and The New York Times and this would be her second novel, afterward Kitchen Chinese) so for me, the combination of a well-written book about food ready in my own dream city was definitely a winner.
In an attempt to build her life whilst her married man is off in Iraq, Ann sets nearly learning all nigh French cuisine, in a fashion not-unlike Julia Kid who prepare nearly, well, mastering the fine art of French cooking! Ann sets off on a journey around France (10 different regions) to research the signature dishes of those areas. Ann is fastidious in her research (information technology's a tough task but someone has to do it!) and painstaking in her attempts to reproduce those dishes once back in her own kitchen. The result is role French cookbook, part travel guide, role memoir – basically a volume you won't desire to put down!
Example in signal, when I was wanting to make buckwheat crêpes from the volume over the weekend, I was double-checking the ratio of flour to h2o in the volume. When information technology came to cooking the crêpes, I got distracted past the book next to the stove and picked it upwards, diving in all once more to the "Brittany" affiliate. And when I glanced over at my "nearly ready I shouldn't actually be taking my eyes off information technology for 1 second" crêpe, it was, shall we say, a picayune crispy. As I picked at the crunchy edge, ready to toss it and start again, I was struck by the texture that actually quite suits a buckwheat crêpe mix. And figured I'd make a trivial pizza with it. No, not quite the "galette complète" I had in listen, and certainly not the recipe described in the book, only much similar Ann did when she moved to France, I adapted to the circumstance. And information technology was good.
Go – buy this book. Merely don't merely take my word for it – cheque out the reviews then far:
"Whether you're French or Francophile, a long-time connoisseur of French food or someone who's but figuring out the difference between frites and frangipane, feasting through French republic with Ann Mah is a succulent adventure. Ann's writing is lovely, her curiosity boundless and her adept gustation bodacious. Spending time with her in Mastering the Art of French Eating is a treat."
—Dorie Greenspan, writer of Effectually My French Table and owner of Beurre & Sel Cookies
"Ann Mah dishes up a welcoming concoction, a good dose of French history, a personal, vibrant, enthusiastic picture of life in a country she adores, without apology. I am hungry already!"
—Patricia Wells, writer of The Food Lover's Guide to Paris and Simply Truffles
"Excellent ingredients, advisedly prepared and very elegantly served. A really tasty book."
—Peter Mayle, writer of The Marseille Caper and A Yr in Provence
"Ann Mah writes inspiringly about basic French dishes nosotros thought we knew all about. She joins Elizabeth David in existence a joy and an educational activity to read."
—Diane Johnson, author of Le Divorce
"A bout de force through French cuisine, Ann Mah crisscrossed France, learning about all my favorite foods—from buckwheat galettes to the secrets of accurate cassoulet. Her personal culinary tale will have you lot packing your bags. But if you lot can't make information technology to French republic, Ann offers delicious recipes, culled from experts!"
—David Lebovitz, author of The Sweet Life in Paris
Purchase Mastering the Fine art of French Eating on Amazon (this link should bring y'all to the Amazon store in your state) or for free worldwide shipping, buy from The Book Depository.
Delight annotation: The production links from Amazon and The Book Depository are chapter links, meaning if you click over and purchase something, I will receive a very modest percentage of the purchase cost which goes towards maintaining swallow. live. travel. write. Thank you in accelerate!
Win one of three copies of Ann Mah's Mastering the Art of French Eating (worldwide) (closed)
That'southward correct – thanks to the kind folks at Pamela Dorman Books, I accept two hardback copies of Mastering the Fine art of French Eating upwards for grabs for readers in the US and Canada besides equally one digital copy for an international reader!
To enter:
1. Leave a annotate below telling me which one of the recipes featured in the book would you like to endeavour and why?
Steak-frites
Andouillette (euh… tripe sausages)
Crêpes
Salade Lyonnaise (salad with perfectly soft boiled eggs)
Soupe au Pistou
Cassoulet
Choucroute
Fondue
Boeuf Bourguignon
Aligot (a dish made with mashed potatoes, melted cheese, garlic and crème fraîche)
2. For a bonus entry, tweet the post-obit message:
I entered to win Mastering the Fine art of French Eating by @annmahnet from @eatlivtravwrite + @PamelaDormanBks http://bit.ly/19aeNPh
Then come dorsum to leave me a comment telling me y'all did.
Contest closes on Tuesday, October 8th 2013 at 6pm EST. Winner will be chosen by random.org and will exist notified by electronic mail on October 9th 2013.
_________
Disclosure: Pamela Dorman Books provided me with a review re-create of Mastering the Fine art of French Eating. I was not required to postal service almost this, nor am I beingness compensated for doing so. All opinions are my own.
Source: https://www.eatlivetravelwrite.com/2013/10/mastering-the-art-of-french-eating/
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