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- Manifique, c'est marveloux!
- Manifique, c'est marveloux!
- The Heart of Burgundy: A Portrait of the French Countryside
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The Heart of Burgundy: A Portrait of French Wine Country
Andy Katz
Manufacturer: Simon & Schuster Books
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Binding: Hardcover
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ASIN: 0684845954 |
Book Description
Burgundy came into its own during the Middle Ages, with the flourishing of the Catholic Church, and more specifically under the Benedictine order of Cluny. These monks were renowned for their religious enthusiasm, work ethic, spartan lifestyle, and adherence to physically exhausting hard labor. This philosophy apparently led to the Cistercians' decision to cultivate the poor, infertile, rocky soil of what today is known as the Côte d'Or.
From the introduction by Robert M. Parker, Jr.
The Heart of Burgundy focuses a wide lens on a little region in the French countryside Burgundy begins about seventy-five miles south of Paris and stretches down through the Côte d'Or, Côte Chalonnaise, Mâconnais, and Beaujolais in a skinny and wavy line more than two hundred miles long. The decision by the Cistercians to cultivate its soil, which Robert Parker mentions above, was a monumental one, for today the chief products of Burgundy are Pinot Noir, Beaujolais, Chablis, and Pouilly-Fuissé, and it is home to one of the most famous vineyards in the world, the Domaine de la Romanée-Conti. While the Burgundy region is not the largest in acreage, or even in wine production, its yearly wine auction held at the Hospices de Beaune is an indication of where prices will be set for France's entire vintage. That means that at a certain time of year all of France, indeed all the world, can become fixated on this otherwise sleepy agricultural area.
Because it stretches north to south, Burgundy is one of the most eclectic regions in terms of climate and terrain, providing Andy Katz with many interesting and beautiful photo opportunities. The emphasis of the photos in The Heart of Burgundy is not only on the grapes, vines, and vineyards but also on the unique and beautiful land that produces the wine and the culture from which it stems. The landscape and light, which are full of variety and seem to constantly shift and change, are two of the more alluring factors of this region, and these are fully illustrated in Andy Katz's photographs, with their brilliant clarity, vibrant color, and depth of focus.
To round out this view of Burgundy, Robert M. Parker, Jr., contributes an introduction to the region that only someone with his level of experience could. As author and publisher of The Wine Advocate, he has been exploring the wine country of France for twenty years, visiting each château and domaine, drinking in the wine, culture, and landscape. He understands the unpredictably harsh weather of Burgundy, the clay/lime stone soil that runs through the pastoral, rolling hills, and the identity and character of the people and their wines. Together, in words and pictures, Parker and Katz demonstrate an understanding of the heart of Burgundy and celebrate the beauty of the French countryside.
Customer Reviews:
Manifique, c'est marveloux!.......2004-02-26
Every picture is astoundingly beautiful! I find myself turning back to it whenever I need an escape. When friends come over and pick up the book they are mesmerized and usually end up purchasing it. Five stars is not enough!
I also own A Portrait of Napa and Sonoma another photography book by Andy Katz. It is equally as wonderful as The Heart of Burgundy, if you can find it. I could not locate it on this website.
Manifique, c'est marveloux!.......2004-02-26
Every picture is astoundingly beautiful! I find myself turning back to it whenever I need an escape. When friends come over and pick up the book they are mesmerized and usually end up purchasing it. Five stars is not enough!
I also own A Portrait of Napa and Sonoma another photography book by Andy Katz. It is equally as wonderful as The Heart of Burgundy, if you can find it. I could not locate it on this website.
The Heart of Burgundy: A Portrait of the French Countryside.......2000-04-10
Readers who enjoy fine photography will appreciate the creatively composed and highly crafted photographs from the Burgundy region. Some viewers may find that the page binding cuts in double page prints tend to diminish the quality of those shots. As art should be, the subjects are personal selections of the photographer. The subjects tend to center on vines, leaves, and related compositions. Similarly, the brief introduction (five pages) outlines geological and political factors which influenced the vineyards of Burgundy. Potential travelers to Burgundy will not find this book especially informative and will do well to seek guide books for the region. Likewise, persons seeking information about the wines of Burgundy will do well to seek a reference on specifics of wines and vineyards. This rather is a book for visual entertainment.
Amazon.com's Best of 2001
It has been said that food defines a culture. For the French, food is an integral part of their coveted tradition, and Susan Herrmann Loomis's new book On Rue Tatin embraces both. As a young, recent American college graduate, Loomis left the U.S. for France to attend one of the oldest French cooking schools, La Varenne. Her intent was to immerse herself in French cooking with the aspiration of becoming a food critic. Working as the French equivalent of an apprentice, she quickly became intimate with the ways and traditions that define the French culture, specifically its cuisine. On Rue Tatin ("On Tatin Street") is a descriptive narrative of Loomis's first several years in France, her encounters with the local people, and the bonds she formed, as well as recipes she gathered during her time there.
Following her formal culinary training, Loomis returned to the U.S. and met the man who would become her husband. After the couple's first son turned 2, they moved to France where Loomis was determined to launch her writing career focusing on unique aspects of French farming cuisine. She and her husband eventually purchased an old monastery in Louviers in the Normandy region of France. One of the more humorous and memorable stories she shares concerns the landlord of the small rental that they occupied for a year while her husband remodeled the monastery to livable conditions. During that year, the wife of the landlord believed them to be CIA agents and chose to keep a cold distance from the family. Meanwhile the French police suspected them of dealing drugs.
Every recipe featured throughout this memoir comes with an interesting, anecdotal story, and is very much representative of traditional French cuisine. Gateau au Chocolat de Mamy (or Mamy Jacqueline's Chocolate Cake) is a dense, almost death-by-chocolate confection, but served alone or with a fresh fruit coulis, it will bring a smile, as will the sweet explanation of its origin.
Loomis describes experiences and people with much detail, sometimes several times over, and her prose allows the reader to imagine the tempting smells and vivid colors of the countryside. You may find yourself wishing to see pictures of Loomis's home and the quaint village where she lived, but perhaps that was Loomis's intent--she wants to tempt and challenge you to experience the beauty and foods of Louviers and the Normandy region for yourself. --Teresa Simanton
Book Description
Susan Loomis arrived in Paris twenty years ago with little more than a student loan and the contents of a suitcase to sustain her. But what
began then as an apprenticeship at La Varenne École de Cuisine evolved into a lifelong immersion in French cuisine and culture, culminating in permanent residency in 1994. On Rue Tatin chronicles her journey to an ancient little street in Louviers, one of Normandy’s most picturesque towns.
With lyrical prose and wry candor, Loomis recalls the miraculous restoration that she and her husband performed on the dilapidated convent they chose for their new residence. As its ochre and azure floor tiles emerged, challenges outside the dwelling mounted. From squatters to a surly priest next door, along with a close-knit community wary of outsiders, Loomis tackled the social challenges head-on, through persistent dialogue–and baking.
On Rue Tatin includes delicious recipes that evoke the essence of this region, such as Apple and Thyme Tart, Duck Breast with Cider, and Braised Chicken in White Wine and Mustard. Transporting readers to a world where tradition is cherished, On Rue Tatin provides a touching glimpse of the camaraderie, exquisite food, and simple pleasures of daily life in a truly glorious corner of Normandy.
Customer Reviews:
A French Lifestyle.......2007-09-19
I took a cooking class with Susan when she made one stop in California. I learned alot and so I read this book to see how she ended up in France. It was a delight. It made me want to pack up and visit the town where she lives. I loved reading of the people who live there and the recipes she shares. Very enjoyable.
Interesting story not told very well.......2007-08-22
This is not a cookbook, but a memoir with a scattering of recipes. The story is a familiar one: American becomes enthralled with France (or Italy as is often the case), manages to buy and restore a delapidated country house, and lives to write about it. It is hoped that the proceeds from the sale of the resulting book will defray the costs.
I am sure that Susan Loomis is a nice person, but she is a mediocre writer. Her tale is written in a self-absorbed style that just detracts. The writing is ponderous and irritating.
not about a cooking school.......2006-12-17
Very disappointing, the only good thing in it is the food. It's terribly condescending and author's ego is all over the place. But the most annoying part is that while it claims on the back that this is a book about a cooking school and anyone about to open a small business should read it, this is not the case at all. She only talks about the school a bit at the beginning and then we are just left with her life, her view of the French, which is not very exciting, and an awful lot of adjectives.
Excellent reading.......2006-10-12
Having been a student in France in the 1970s, this book brought back a lot of good memories. Ms. Loomis is an excellent writer and tells a good story making me feel like I was there. I could easily imagine all of the situations and think any person with an interest in France or cooking would enjoy the book. It'll be kept in my library to reread in the future.
France for enthusiasts.......2006-08-31
A pleasant summer read that tells the story of the author's move to the French countryside and establishment of a cooking school. There are several stories: her development as a professional cook, the refurbishment of the historic building that became their home, the family's integration into a small French town. I often wished for more detail--it is not a very long book for so many fascinating topics. She includes an appealing mix of recipes; I marked several as something I want to try.
Customer Reviews:
Essential for all serious foodies........1999-01-02
This is a classic and the publishers who reprinted this edition of three of the authors titles are to be commended for such an attractive edition. A must for any literate food lover.
Customer Reviews:
Many dishes similar to the restaurant are available.......2003-08-04
This book is filled with many recipes that you may find in the restaurant depending upon their current menu and time of the year. This book is a well written book featuring some of the common delights of French Cuisine. What impresses me most is that most recipes have suggestions for dishes that will go with the recipe, or how to use the leftovers if you should have any.
The book is well illustrated with photographs of some of the dishes. Directions are clear and concise with very little room for confusion. The recipes are very tasty, and fairly easy to prepare for most cooks.
Selections in this book vary from simple to more complex. My personal favorite out of this book is the Potatoes Au Gratin, a recipe that I have been asked for more than once. The Brie soup is delightful, and perfect on a cool weather day. The book also features desserts, meats, and so much more.
If you enjoy their restaurant, or even if you have an interest in French cooking, this book may be ideal for you. Recipes are made with ingredients that are common to the American taste, and can be found readily in a grocery store.
Amazon.com
You have to admire a cookbook that opens with recipes for martinis. These are fig-accented for the most part, in keeping with the theme chef-owner Sondra Bernstein has laid down for her restaurants and cookbook, all called the girl & the fig. It's about attitude, about fun, about good things in store. "Country food with a French passion" is what she calls her theme. And she paints it with the bright colors of California. Bernstein actually takes something as stale as fresh, local, and seasonal ingredients spliced to an ersatz French country cuisine overlaid with Northern California wine country easy living, and makes it work to her advantage.
Once past the pantry ingredients and the martinis, you are invited to consider the many taste treats in "A Small Bite," the likes of herb-marinated olives, apricot-cured salmon, and crispy sweetbreads. "From the Garden to the Stockpot" encourages the making of soup--cauliflower-Gruyere, perhaps, or carrot-ginger. "In the Salad Bowl" has nice touches like the grilled asparagus salad with lemon-thyme vinaigrette. "Large Plates" covers ground from wild mushroom risotto to pan-roasted halibut with spring vegetable ragout, to braised chicken with prunes, olives and capers. The braised beef short ribs are worth a second glance. Sondra Bernstein also treats us to vegetable side dishes, to a separate chapter on the cheese plate, to the sweets that end a meal, and to a consideration of the wines that round out the entire experience. In fact nearly all of the 100-plus recipes are matched with the kind of wine that would be served at the girl & the fig in California's wine country.
This is a spirited cookbook, with challenges for the new cook and happy reminders for the experienced cook. Sip that martini and turn the pages. --Schuyler Ingle
Book Description
In 1997, Sondra Bernstein opened the doors to the first girl & the fig restaurant, showcasing her love of locally grown ingredients and her passion for French food. She named her restaurant for the fruit that symbolizes passion: the fig. Now with three restaurants in Sonoma County and with chef John Toulze at the helm, the girl & the fig restaurants are not only local favorites but also captivate thousands of visitors every year.
In the girl & the fig Cookbook: More than 100 Recipes from the Acclaimed California Wine Country Restaurant, Bernstein offers an inspired collection of simple, yet sophisticated recipes from the restaurant, featuring the finest, freshest ingredients. These are restaurant-quality recipes adapted for the home kitchen, with dishes for beginners as well as experienced cooks. Bernstein brings the culinary traditions of France to the California wine country.
The author's devotion to seasonal ingredients is wonderfully apparent in every recipe -- from the savory appetizers, soups, salads, and large plates to the innovative desserts. Starters such as Heirloom Tomato Gazpacho, Cauliflower Gruyère Soup, Shrimp and Salmon Cakes, and Grilled Asparagus Salad with Lemon-Thyme Vinaigrette make the most of the region's bounty. Large plates such as Grilled Salmon with Lavender Beurre Rouge, Pan-Seared Scallops with Orange-Tarragon Beurre Blanc, Wild Mushroom Risotto, and Grilled Pork Chops with Apple Cider Sauce make wonderful main courses, while French classics like Coq au Vin and Duck Confit with Lentils, Applewood Smoked Bacon, and Cabbage will comfort you on a cold winter's night. Side dishes that can complement a large plate or be eaten alone include Braised Fennel, Citrus Pearl Couscous, Apple-Yam Gratin, and buttery Basil-Scented Potato Cakes. Bernstein's desserts range from the sinfully scrumptious (Chocolate Pots de Crème and Lavender and Wildflower Honey Crème Brûlée) to the unique (Roasted Figs with Honey and Vanilla Ice Cream and Warm Fig and Thyme Crisp with Fig Syrup).
With gorgeous photographs throughout, the girl & the fig Cookbook also offers tips on wine pairings, highlighting California wines inspired by the Rhône Valley; imaginative ideas for aperitifs, charcuterie platters, and cheese plates; detailed sidebars on ingredients (including Bernstein's favorite food -- the fig!); and brief glimpses of the author's favorite artisan food purveyors.
This is country food with a French passion, perfect for a casual dinner or a formal dinner party. Let the girl & the fig Cookbook bring a taste of California to your kitchen.
Customer Reviews:
Gave as a gift.......2007-01-10
I purchased this for a Christmas present and she loved it! There are some recipes that are a little too fancy for my taste, but otherwise this book includes great recipes to serve with individual wines.
My Favorite Sonoma County Restaurant.......2005-09-18
My first experience with Girl and the Fig was it's first home in Glenn Ellen, CA. which is still there. The restaurant quickly became a favorite. The newer restaurant in the town of Sonoma, also excellent, has a wonderful bar. Great place to join friends for a glass of wine from their excellent wine list or enjoy one of the best martinis. They have also opened a restaurant in Petaluma, CA.
I am delighted that they have finally come out with this wonderful cook book. It represents the best of the Girl and the Fig's cuisine. I love to cook and I am thrilled to have this cook book in my collection.
Not a chain restaurant cookbook!.......2005-08-12
As a local who lives and works within two blocks of the girl & the fig restaurant, I admit to being biased, but I just have to correct the previous reviewer: the girl & the fig restaurant is not and has never been a chain! There's only one restaurant, and it's my favorite place to take visitors who want to experience authentic Sonoma Valley cuisine at its very yummiest and most inspiring. The cookbook is a delicious introduction to the area for foodies who are still planning their first visit ... and a great way to keep the experience alive for those who can't wait to come back. I highly recommend it.
Another Star Practicioner of California Cuisine sans Pizzas.......2004-05-04
This book by restaurant owner Sondra Bernstein, with recipes by executive chef John Toulze represents the cuisine served at a chain of Sonoma County based restaurants after which the book is titled. Based on the passions of Ms. Bernstein and her staff, the book and the restaurants focus on figs; dishes based on figs; the produce of Sonoma County; the cuisine of Provence, France; and the similarity of the terroir of Sonoma with Provence.
One object of the book is to publicize the chain of restaurants and the line of products based on the owner's love of figs. This is not too unusual, as I am certain this is one of the motives behind every celebrity chef / restaurant owner's cookbook. Some, like Tom Colicchio are less obvious about this interest. Others, like Emeril Lagasse, are pretty out front about this objective. All restaurant based cookbooks aim at providing the reader with some twist to their cuisine or it's presentation which adds sugar to the bait to create an interest in the restaurant(s).
One special feature of this book is borrowed from Ms. Bernstein's distinguished California culinary neighbor, Thomas Keller of the French Laundry. This is the addition of sidebars on some of the restaurants' more important, or, at least, more interesting suppliers. This includes fig, mushroom, and cheese vendors, past and present. This highlights one weakness to the book, in that it is so thoroughly based on what is available from the gardens and vineyards of Sonoma County. Not everyone in the United States is blessed with access to wild mushrooms and the talented foragers who supply them, or to cheeses from artisinal cheese makers. Happily, the chef / recipe writer has supplied generally available products to substitute for his Sonoma pantry.
The cornerstone of the book's cuisine is the parallel between the Sonoma and Provence produce and the cuisine which can be based on that similarity. Therefore, it should be no surprise to see most recipes appear to be straight out of the pages of books by Patricia Wells and Lydie Marshall. One of the most pleasant parallels is that the Bernstein / Toulze cuisine is based on fairly simple recipes, often with the kind of recipe modularity of sauces and pantry preparations common to an influence from Julia Child. The recipes for stocks, for example are about as simple as they come. There is no Thomas Keller / Judy Rodgers obsessiveness about technique here. Most recipes follow a recent quote I heard from Wolfgang Puck who said that the trick was to start with great ingredients and try not to mess them up. There are some unusual twists, such as the cooking oil of choice, a `blended oil' of one part olive oil and three parts canola oil. I am totally baffled that disciples of Provencal cuisine should eschew pure olive oil.
The recipes are organized by size and role of the dish rather than by main ingredient. Recipe chapters are:
`a small bite' hors d'ourves with figs, radishes, mushrooms, olives, shellfish, charcuterie, and crackers
`from the garden to the stockpot' soups, including many Provencal classics
`in the salad bowl' with lots of vinaigrettes, figs, asparagus, beans, endive, beets, walnuts, and cheese
`large plates' 25 familiar dishs such as pastas, coq au vin, duck cassoulet, and lamb shanks
`sauce over and under' with lots of butter, aioli, pistou, rouille, citrus, shallots, remoulade, and figs
`on the side' with lots of balsamic reductions, familiar vegetable, polenta, couscous, olives, mushrooms...
`sweets' with lots of figs, apples, pears, nuts, lavender, cheese, and cream
The cuisine owes a fair amount to the exchange of cuisine between Provence and northern Italy, with a fairly substantial contingent of recipes involving pasta, risotto, polenta, cipollini onions and balsamic vinegar. This makes the abandoning pure olive oil in favor of the blended oil even more puzzling. In spite of this mystery, I am certain that these recipes, especially those based on figs, are superior to many and worthy of the authors' dedication to Provence.
One very serious aspect of the restaurants' connection to Provence is Ms. Bernstein's commitment to wines based on varietals originating in the Rhone valley rather than the wines which made Napa and Sonoma wines famous. These are the Carignane, cinsault, Grenache, Roussanne, Syrah and Vognier grapes. All but the Syrah are unfamiliar to me, but that's just a symptom of my ignorance of wine. Each recipe gives a very simple recommendation of wine selected from this list. The emphasis on simple is important to contrast it to the elaborate, sometimes arcane recommendations given by Patricia Wells and others.
The authors' dedication to their chosen cuisine and their featured product is genuine and fruitful, producing many simultaneously simple and worthy recipes. There are occasionally long recipes for standards such as cassoulet and coq au vin, but that should be no surprise. They have convinced me to look forward to a visit to their restaurants if I ever get to northern California.
Recommended recipes for even novice cooks. A good read at a fairly reasonable list price. If you already own 10 books on Provence cuisine, you may want to take a pass.
Book Description
This is a celebration of la cuisine du terroir-the cooking of the land-the high quality of the yearly harvest and a style of cooking that is rooted in the rural culture of South-west France. With over 200 classical, country cooking recipes, coupled with fascinating information and anecdotes, every page of this book will delight and inspire.
Customer Reviews:
Great recipes, great insites into the people and their food........1999-01-30
Discover the food and philosophy of the people of the South West of France. From a simple omelette with truffel shavings to a terrine of foie gras. Jean and Paul Strang has lived in France for over thirty years and know the warmth of the people and the simple honesty of their food. I have cooked from the recipes and found them to be accurate and delicious. " Pangs of hunger forced me to stop half way through the Cassoulet recipe...fascinating and delicious" Peter Mayle
I am buying this book as a gift, so that I may retrieve my copy.
Book Description
Since 1973, Storey's Country Wisdom Bulletins have offered practical, hands-on instructions designed to help readers master dozens of country living skills quickly and easily. There are now more than 170 titles in this series, and their remarkable popularity reflects the common desire of country and city dwellers alike to cultivate personal independence in everyday life.
Customer Reviews:
A good reference to aromatic herbs growing.......2001-02-16
It's worth-it to have bought this book. I have found good information about how to grow this delicious plant and to initiate my own company.
Book Description
In this beautifully written book, Maria Jose Sevilla describes the region through the eyes of men and women whose lives embrace every aspect of its cooking and culinary traditions, and records the recipes she has learned from them.
Customer Reviews:
No ordinary cookbok.......2003-06-25
I've been wanting to practice European cooking for sometime, so I decided to start with Europe's first family, the Basques. This is a continent that takes pride in its sophisticated culinary tastes, and this cookbook shows that the Basques are no exception. The section on wild mushrooms alone demonstrates the refinement of Basque cuisine. The recipes are excellent (although they can be quite difficult), but I was most impressed by the author's prose apart from the recipes. This is one of the few cookbooks I've read that qualifies as good literature, and it deserves to be reviewed and appreciated as such. Moments of lyrical excellence shine through even in translation, and Sevilla should be commmended for crafting such a unique work. Its almost an anthropological study, but in the new style that shies away from dry exposition in favor of a more personal engagement. I recommend this book to cooks and readers alike.
Average customer rating:
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French Country Living: A Year in Gascony
Deborah Roberts , and
Victoire De Montal
Manufacturer: Bulfinch Pr
ProductGroup: Book
Binding: Hardcover
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ASIN: 0821218263 |
Books:
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- The Rice Diet Solution: The World-Famous Low-Sodium, Good-Carb, Detox Diet for Quick and Lasting Weight Loss
- The Rough Guide to Trinidad and tobago 3 (Rough Guide Travel Guides)
- The Sneaky Chef: Simple Strategies for Hiding Healthy Foods in Kids Favorite Meals
- The Soup Bible
- The South Beach Diet Quick and Easy Cookbook: 200 Delicious Recipes Ready in 30 Minutes or Less
- The Ultimate Uncheese Cookbook: Delicious Dairy-Free Cheeses and Classic "Uncheese" Dishes
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