The remarkable fusion between life, the produce of the countryside and the food on the table that is Auvergne continues as it has done for generations. In a dozen chapters devoted the constituents of a Rabelaisian meal — from soups, to egg dishes and pancakes, cheese dishes, fish, pork, game, poultry and other meat dishes, vegetables, desserts and breads, preserves and confectionery; more cheese, and wine — Peter Graham laces recipes together with extended introductions which reflect on the life of the countryside, his travels around it, and his long residence in it. The food of the Auvergne exemplifies that regionality that is so special to the complex whole that makes up French cookery. It is an amalgam of influences exerted by local materials, the landscape, social development and a long history. Peter Graham unpicks these delicately, with a style and knowledge born out of reading, wide sampling and much socialising. In consequence, the reader not only has a marvellous series of recipes that will warm many a winter supper — or harvest-home for that matter — but also will come away considerably the wiser about Auvergnat society history.
Mourjou: The Life and Food of an Auvergne Village (None) read online
Mourjou: The Life and Food of an Auvergne Village (None) pdf
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