Words leave imprints in your mind like footprints in the sand...
beach reading
starry skies to read under
reading in nature
  • Location: France

Amuse Bouche

Amuse Bouche

Why a Booktrail?

Eat before you open this book!

  • ISBN: 978-1800810389
  • Genre: Cookbook, Guide book

What you need to know before your trail

What makes a real salade niçoise?
What type of cheese is officially France’s stinkiest?
Why does the sandy carrot have such a superior flavour?
And who exactly are the Brotherhood of the Knights of the Giant Omelette?

Leading expert on French food and culture Carolyn Boyd shares the stories behind the country’s most fascinating foods and ingredients. Spanning every region of France and divided into 200 separate vignettes, each entry blends history and travel, personal anecdote and recipes.

Travel Guide

France

Oh you are going to have a FOODY field day with this beauty! There are five spots on the map handpicked for their stories but there are hundreds inside the book. Imagine travelling around France eating good food? Oh the dream! As long as there is cheese, cheese and more cheese!

The jams are particularly good in France as are the regional dishes. Enjoy but be sure to eat before you tuck in 😉

Highlights:

·       Chapelle Sainte-Barbe, Roscoff – this is where the families of the ‘Onion Johnnies’ would wave them off as they crossed the Channel to sell the pink onions door-to-door throughout the country.

·       Pied de Cochon restaurant, Paris – the book covers how this, and other restaurant around Les Halles served the workers at the old market, which gave rise to a lot of bistro dishes such as French onion soup.

·       Le Suquet restaurant, Laguiole – the Bras family are synonymous with the Aubrac plateau and serve the traditional aligot, alongside the incredible foraged and fresh produce that results from the incredible biodiversity that results from the volcanic terroir.

·       Village of Cozzano, Corsica – as well as the little museum dedicated to charcuterie, this is one of the island’s artisan producers Dumé Cesari grazes his 600 pigs in the chestnut and oak woods.

Trail Gallery

BookTrail Boarding Pass: Amuse Bouche

Destination: France   Author/guide: Carolyn Boyd  Departure Time: 2024

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