Peter Mayle, francophile phenomenon and author of A Year in Provence, brings another delightful (and delicious) account of the good life, this time exploring the gustatory pleasures to be found throughout France.
The French celebrate food and drink more than any other people, and Mayle shows us just how contagious their enthusiasm can be. We visit the Foire aux Escargots. We attend a truly French marathon, where the beverage of choice is Chteau Lafite-Rothschild rather than Gatorade. We search out the most pungent cheese in France, and eavesdrop on a heated debate on the perfect way to prepare an omelet. We even attend a Catholic mass in the village of Richerenches, a sacred event at which thanks are given for the aromatic, mysterious, and breathtakingly expensive black truffle. With Mayle as our inimitably charming guide, we come away with a satisfied smile (if a little hungry) and the compelling desire to book a flight to France at once.
About the Author
Peter Mayle spent fifteen years in the advertising business before escaping in 1975 to write books, including his bestselling "A Year in Provence "and "Toujours Provence". His work has been translated into seventeen languages and he has contributed to a variety of newspapers and magazines. He lives with his wife in Provence.
“Delectable . . . as satisfying as a meal in a Michelin-rated three-star restaurant.”–USA Today
“Mayle’s descriptions are as mouth watering as the food he samples.”–Rocky Mountain News
“So evocative you can almost feel the bib tied around his chin and sip the last drop of Bordeaux at the bottom of his glass.” –The Washington Post
“Charming. . . . [Peter Mayle] whets the reader’s appetite for all things French. Even frog legs. Or especially frog legs.”–Nashville City Paper
“Armchair diners will doubtless find the fourth volume…as tasty as ever.”–New York Magazine
“Mayle’s descriptions are as mouth watering as the food he samples. He captures the comic while never depreciating the subject.”–Rocky Mountain News
“Savory, sensual, positively transporting stories about his encounters with Gallic gustatory delights and about his growing appreciation of the central place food occupies in French life…. His descriptions of the meals they serve allow us to practically taste the frog legs and truffles right along with him.”–Booklist
“Whether you’re going to France or just to eat, Mayle is worth reading.”–San Jose Mercury News
“Foodies and Francophiles will discover a like-minded devotee. And all but the strictest vegetarian will be made hungry by this book. Mayle’s form is every bit as good as ever.”–The Associated Press