Coquilles, Calva and Crème: Exploring France's Culinary Heritage: A Love Affair wtih Real French Food

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9781605984414: Coquilles, Calva and Crème: Exploring France's Culinary Heritage: A Love Affair wtih Real French Food

Winner of the 2012 Gourmand World Cookbook Award

A celebration and critique of the changes in the French culinary landscape and a gastronomical excursion across the French countryside in search of the unsung cooks who are still doing it right.

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. From small cafés 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.

Les informations fournies dans la section « Synopsis » peuvent faire référence à une autre édition de ce titre.

About the Author :

Gerry Dryansky has called Paris home for more than thirty years, two decades of which he spent as the senior European correspondent for Condé Nast Traveler. He has written for magazines and newspapers around the globe and lives in France with his wife, Joanne, who is the coauthor of this volume.

Joanne Dryansky is the wife of Gerry Dryansky, the senior European correspondent for Condé Nast Traveler. Joanne and Gerry moved to Paris and write screenplays and fiction together. Their recent novel Fatima's Good Fortune, after being published in the United States and worldwide, is going to the screen.

Review :

Coquilles, Calva, & Creme is largely a book to dream over,a catalogue of refined pleasure, a chronicle of fabulous restaurants and famous acquaintances. If you’re a Francophile, oenophile or gourmet, you can certainly find an escape to a better world in Coquilles, Calva, & Creme.”
- Michael Dirda, The Washington Post

“Dryansky apparently still thinks that traditional French cooking is something worth seeking out and enjoying and helping to preserve. Thank goodness. Coquilles, Calva, & Creme is an evocation of the kind of cooking that made French food famous in the first place. A witty, richly textured memoir.”
- Coleman Andrews, The Wall Street Journal

“French food and travel with a dash of history―what a treat it is to sit at the table with this smart, engaging writer. A delicious read from start to finish.”
- Barbara Fairchild, winner of the James Beard Award, editor emeritus of Bon Appetit

“A nutritious, delicious stew of a book. Coquilles, Calva and Creme is a thoughtful, informative commentary on the history of French cuisine. And it is a cookbook, with recipes for the most beloved, most characteristic, or most succulent dishes from most of the regions of France. More than anything, this is a book about integrity―in cooking, in journalism, in life―and about the importance of holding onto it in the face of pressures that are constantly working to undermine it.”
- Janet Hulstrand, Bonjour Paris

“Has France lost its culinary edge? After decades living and chronicling the good life in Paris and overseas, Gerry and Joanne Dryansky lead us to unsung chefs still championing the country's gourmand heritage.”
- Gael Greene, bestselling author Insatiable: Tales from a Life of Delicious Excess and InsatiableCritic.com, winner of the James Beard Award

“Gerry and Joanne Dryansky's book is a lovely ramble through a lifetime of experiences in France's high spots and some low ones too. Reading it brings as many delights as a marvelous long meal.”
- Patricia Wells, celebrated food author, winner of the James Beard Award

“I had the incredible good luck to have dozens and dozens of French meals with Gerry and Joanne Dryansky, and he was never wrong. I mean, never. We would travel down some little street, some little restaurant, and then, delight, pure pleasure. I was back years and years to a far more delicious France. And now, he tells all. There's nobody I know, in Paris or in New York, who understands French food the way Gerry does. And surely nobody who writes about it as well as he does.”
- Alan Furst, bestselling author of Mission to Paris

“Tuck this delicious tome in your hamper between Proust’s madeleines and the champagne―then feast your soul. The Dryanskys remind us that in France – at least sometimes and in some places – authenticity still rhymes with simplicity, and great writing makes a fine relish.”
- David Downie, author of Paris to the Pyrenees and the Terroir food series

“Congratulations to Dryansky. It was a great pleasure to read his text, both so well documented and free of polemics.”
- Christian Millau, co-founder of Le Guide GaultMillau, herald and godfather of “La Nouvelle Cuisine” in France

Coquilles, Calva, and Creme vividly brings back my years of working in Paris in the 1950s. When I contemplate my cooking journey of the last half century, from classic to nouvelle, from fusion to modern American to molecular, the only reminiscences I have is of food that touches my soul or makes me salivate. Gerry Dryansky writes honestly and eloquently about these simple, honest, essential dishes in his engaging, compelling, and delicious memoir.”
- Jacques Pépin, celebrity TV chef, James Beard Award winner.

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