If you are what you eat you should also know what you eat and this book tours the fascinating regions of France to find the answers. How is Roquefort cheese made? What ingredients are blended into Benedictine> How are Burgundy snails raised? What makes a truffle hunter? What exactly is Samsa, Pinea Socca, or Feniculum? How are they prepared?
This book is about feeding and eating, cooking and growing, and conserving the past as food. It is about local people's passion for their own food and their own environment which they show off in exotic museums devoted to everything from the great Escoffier to ham, bread, salt, sweets, olives, grapes, and even Proust's original madeleine.