Overview

'A perfect balance of history, food, anecdotes and recommendations ... Carolyn's enthusiasm for French gastronomy is legendary' Michel Roux Jr'Wondrous, witty, delicious and fun. Every page made me hungry' Raymond BlancWhat makes a real salade nioise?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. Amuse Bouche is a book to be devoured: a beautifully illustrated, joyous celebration of French food, and a charming, practical guide to inspire your own travels - whether you're a proud Francophile or don't know your ficelle from your flte.

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9781800810389

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A perfect balance of history, food, anecdotes and recommendations ... Carolyn's enthusiasm and passion for French gastronomy is legendary -- Michel Roux Jr This is a delicious bible for greedy Francophiles (like me). Carolyn Boyd's book is comprehensive, hugely engaging and frequently a revelation, even for those of us who think we know the country - its produce, cuisine and traditions, its mores and manners. And its restaurants. Her knowledge is dizzying: I'm genuinely never crossing La Manche again without a copy of this glued to me. -- Marina O'Loughlin Carolyn Boyd offers you a fun and fascinating guide to eating your way round France. When did you last dunk a rose biscuit into Champagne? Boyd serves up dozens of delicious dishes that will make your mouth water. The book is also jam-packed with fun French history tidbits -- Carol Drinkwater Carolyn Boyd knows her stuff. I can think of no more knowledgeable companion on a gastronomic road-trip along the highways and byways of a land I've loved and lived in throughout my life -- Elisabeth Luard, author * Preserving, Potting and Pickling * This book made me fall in love with France and its food all over again. With her friendly, irresistible writing, Carolyn takes you on a delicious trek through France, unravelling the mysteries of Gallic ingredients and sharing stories that reveal the diversity, history, quirks, magic and joys of culinary life. Discover the chef who uses sweet, pink Roscoff onions in desserts and join the paludiers in Guérande's vast salt marshes as they produce the famous fleur de sel, prized since Roman times. From Brittany and Normandy in the North to Burgundy, Paris and the Loire Valley to Provence and Corsica in the South, enjoy carefully chosen yet sublime recipes along the way, that celebrate the seasonality, simplicity and regionality that defines French cuisine. This is a book to learn, live and love! -- Alain Roux

Whether you're a dedicated Francophile or just the occasional Franco-dabbler, anyone who cares about food and eating will not want to be without this book -- Marina O’Loughlin, former Sunday Times restaurant critic Carolyn's enthusiasm and passion for French gastronomy is legendary -- Michel Roux Jr Carolyn Boyd knows her stuff. I can think of no more knowledgeable companion on a gastronomic road-trip along the highways and byways of a land I've loved and lived in throughout my life -- Elisabeth Luard, author * Preserving, Potting and Pickling *

Author Information

Carolyn Boyd is an award-winning British travel and food writer who specialises in France, writing for a wide variety of publications including The Times, The Guardian, National Geographic Traveller, and BBC Good Food. She is the author of From the Source: France (Lonely Planet, 2017), a collection of chef interviews and recipes from every corner of the country. Carolyn is also Communications Manager of the Roux Scholarship, the world's most prestigious chef competition.

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