Sézanne – Introduction We were first alerted to the existence of this excellent epicerie in Colmar by our friend Jean Ginglinger who is one of our natural wine suppliers from the Alsace region. Coincidentally, the epicerie also sells a fine range of natural wines including those of the Ginglinger family. […]
Simple French Food – An Introduction Simple French Food by Richard Olney is a thoughtful, erudite and compelling book from one of the greatest food writers of the last century. Olney’s passion for French food and for simplicity in preparation and presentation shines through every page. Richard Olney deserves his […]
French Provincial Cooking – Introduction French Provincial Cooking was one of Elizabeth David’s greatest books which transports us to the south of France with beautiful prose and tasty recipes. Elizabeth David was no ordinary person. She developed her taste for food while studying French history at the prestigious Sorbonne in […]
In her book Bistronomy, Jane Sigal has captured the movement sweeping France and restoring the excitement about contemporary food and wine in that country. It is an important book. The book captures the recent history of the bistronomy movement and shows a close link between the parallel move towards the […]
