Paris to Provence: Childhood Memories of Food & France
Although they grew up on opposite sides of America, Brennan and Remington discovered that both had congruent memories of summers spent with their parents traveling in France. Their specific recollections centered on the foods they had consumed on their road trips. Recipes for these dishes come together in this volume, and they form a compendium of classic regional French cookery. Simple roast chicken, beef stew, and pork loin roasted in mushroom butter reflect the uncomplicated, perfect flavors of French home cooking. A cook searching for an unusual dessert may be intrigued by goat cheesecake with a walnut crust. The authors recall brief stops during their trips to enjoy street food: beignets, roasted chestnuts, or stuffed crepes. Color photographs throughout not only illustrate the recipes but also offer scenes of the French going about their daily lives, especially young children eating or at joyful play. --Mark Knoblauch