Auberge Flow Hearth Ckbk PB

by Roy Andries de Groot, Degroot, Andries De Groot

Book Overview

"This cookbook is a whole way of life. What care, love, and work have gone into it. I find it fascinating. I think people would just love it, as it is not like anything else around." -Julia ChildIn... This description may be from another edition of this product.

• Format: Paperback
• Language: English
• ISBN: 0880012781
• ISBN13: 9780880012782
• Release Date: May 1992
• Publisher: HarperCollins Publishers
• Length: 444 Pages
• Weight: 1.60 lbs.
• Dimensions: 1.3" x 9.2" x 6.0"

Customer Reviews

Extraordinary

This is, without a doubt, the most extraordinary book on food and gastronomy ever. Brilliantly written, a true snapshot in time.

Non pareil

One of the other reviewers noted DeGroot's gift for description, and was amazed when he learned that deGroot was blind. I, who knew he was blind before I read the book, was also amazed and continue to be -- though there are telltale clues throughout, as, for example, when he describes eau de vie de prune as deep purple in color. Not in his lifetime or mine: it is clear as water...it simply tastes dark purple. But no matter about DeGroot's blindness or occasional factual slips; this is one of the greatest (and oddest) cookbooks in English, one of the very few to sit comfortably on a shelf with the works of Madelaine Kamman, Elizabeth David, Richard Olney, and MFK Fisher. Like the best works of those other authors, this is fundamentally a book about life-well-lived, not merely about cooking, eating and drinking. Nonetheless, the recipes work well and the stories behind them provide more than enough context and inspiration to pursuade you to try them. The oddness comes from the fairy-tale atmosphere DeGroot creates and maintains throughout. The mysterious old inn (no longer extant, of course) in the village at the top of the alpine valley could almost have come from the Brothers Grimm -- except there are no evil witches, just two kindly and aging lesbians, and the cauldron in the kitchen is not bubbling over with unspeakables. I have been cooking seriously for thirty years, have taught cooking in Parisand other places, and have been the executive chef of a Michelin rated restaurant in London (I'm now a lawyer and business consultant in California). In my restaurant in London (6 Clarendon Road, W11, now run by my friend and grand gourmand, Paul Fisher) I gave a copy to all the senior cooks, and insisted that they read it -- not for the recipes specifically, but for the wonderment, dedication and attention to detail I felt sure it would inspire. It did. Truly, a not-to-missed book.

Beautiful!

If it's the last thing I do, I'm going to that Auberge! (if only it were still there) The way he describes his first steps into the hidden valley, sound like the opening to The Sound of Music ... I read this book with growing love and fascination. It inspired me to study cooking at the French Culinary Institute. I haven't tried these specific recipes yet, though they sound like French classics. Thank you, thank you, for telling this story.

Lose yourself in the French countryside.

This is a book I turn to again and again, a book to savor by the fireplace on a cold night, while sipping a glass of wine, a book that transports me to a place and time where the enjoyment of food and drink are paramount, and nothing else really matters much. The descriptions of the meals are wonderfully delectable. The author had such a keen eye for observation and such a facility for description that it came as quite a shock to me to learn, long after reading the book, that he was blind. I have never dined this way--these glorious, elegant, leisurely meals must have lasted for hours--but what fun to read about them! You will never look at that dusty bottle of Chartreuse in the back of your liquor cabinet the same way again. This book is essential reading for foodies, and a pleasure for anyone who enjoys food or travel writing. Buy this book; you won't regret it!

A great read about regional food

This is not a "cookbook". It is a wonderfully descriptive book about the cooking in the mountainous region from which Chartreuse originates. There are recipes, but one reads this book for pleasure rather than details