A Culinary Journey in Gascony: Recipes and Stories from My French Canal Boat

by Kate Ratliffe

Book Overview

No Synopsis Available.

• Format: Paperback
• Language: English
• ISBN: 0898157536
• ISBN13: 9780898157536
• Release Date: October 1995
• Publisher: Ten Speed Press
• Length: 184 Pages
• Weight: 0.96 lbs.
• Dimensions: 0.5" x 7.0" x 8.0"

Customer Reviews

Don't pass this book up

A great read and it has tasty easy to make recipies. What more can you want, except to actualy be in France?

Great cookbook and great travel book.

My husband and I and another couple travelled with Kate Ratliffe for a week on the Garonne Canalin her barge, the Julia Hoyt. The book describes both the journey and the wonderful food on board. If you buy the book you'll want to take the trip and if you take the trip you'll want to buy the book! Her 800 number is in the back of the book

A classic! Makes me want to run to kitchen (or Gascony)

I first picked this up at my library, expecting another in the growing genre of "lifestyle fantasy literature" -- you know, bohemian boomer quits rat race, goes abroad, buys quaint house (or boat), creates rustic & soul-satisfying alternative lifestyle and then =tortures= the rest of us by writing a glowing book about it... But now, Ratliffe's work is in a hallowed place on my cookbook shelf between Richard Olney's "Simple French Food" and "Lulu's Provencal Table." Like those books, Ratliffe's takes us deep into the heart (and soul) of a regional French cuisine, through timeless villages and fragrant home kitchens. Even if the book were recipes alone, it would be worth its price for the seasonal simplicity of "asparagus with scallions, mint and green garlic shoots," or "radish leaf soup." But Ten Speed Press has made it a feast for the hand and eye as well, with loving photos of the Garonne canal country and buff paper reminiscent of a sketchbook or travel journal. Few chefs write this well about the daily meditation of cooking, the inspirations, the happy accidents and the patiently learned techniques. Even if you never spend a night on the "Julia Hoyt," by the time you cook your way to "Flan au Floc" for dessert you'll feel you know this land and its people intimately.