Like any country, much has been written, much has been turned into books and guidebooks, narratives and simple travelogues. So, here is a growing selection of books about France; some old, some new.
FRENCH HOLIDAY COOKERY:
EASY RECIPES FOR SELF-CATERING IN FRANCE
ISBN 978-1-291-36333-3 (3rd edition, 2013)
Among the many joys of visiting France is the pleasure of entering a restaurant within which a talented and enthusiastic chef is doing wondrous things with regional and local produce. Star-ratings may be one thing, but across the whole of France the culinary art, invariably passed down from ‘Maman’, is as poetic as ever on many levels.
But not every visit to France plays on the country’s hospitality service industry; there is a simple, and often cost-effective, alternative in the form of self-catering, ranging from plush gîtes and holiday villas to the unpredictable vagaries of camping…and this is increasingly where my ageing Volvo takes me.
And there is a reason for this, because another joy is the arrival in a town or village on market day – you can find them all on www.jours-de-marche.fr by the way – and the subsequent trawl of the many and varied stalls selling produce familiar, unfamiliar and downright bizarre. In some ways it is a frustration, when I’m staying in a hotel, not to be able to purchase from the market. So, by self-catering, I not only enjoy the pleasure of tasting, touching, smelling or drinking much of what is on offer, but get to buy it, take it back to my base and cook it…and it doesn’t come any fresher than that.
But, and for many it is a big but, holiday kitchens and camping cookers are not home kitchens, and what might be achieved in the comfort of your own home, may prove a challenge when constrained by limited utensils and cookers, and, sometimes, limited space, too.
Enter ‘French Holiday Cookery’. In this simple and direct compendium, Liz Garnett, a travel photographer specialising in France – and no mean cook, too, by all accounts – presents a solution to the issues of cooking in a tent, out of the back of a car, or in a small, strange kitchen with just a single- or double-ring cooker.
Of course, you might think that the end result is likely to be simple and undramatic, but as ‘French Holiday Cookery’ shows, there is no reason why chicken Provençal, sole Meunière, or pork with apples and Calvados, shouldn’t be a feature of your daily diet. Moreover, there is some, probably, perverse pleasure in eating lamb cutlets cooked with thyme and garlic, while sitting in your car parked next to your tent…in the pouring rain…with a glass of sauvignon blanc to hand…and Debussy issuing from your car’s stereo.
But not everyone thinks like that, which is why French Holiday Cookery came into being, targeting self-catering holidaymakers, quite possibly those with children, too, for whom a nightly restaurant bill can have an unsettling impact on your bank balance.
Thoughtfully, the book is divided into sections: one involving no cooking at all, another for those cooking on just one hob, and a third for those with the luxury of two hobs. Throw in a detailed food glossary, and many of the mysteries of the French market will be revealed, although – very minor quibble – while the French-English glossary is itself divided into sections, e.g. meat, fish, poultry, it may prove helpful to also have a comprehensive and purely alphabetical English-French-English listing, especially when it comes to fish.
You can find this delightful little book on Amazon: £8.95, and £6.98 for Kindle edition. It is a simple and effective way of showing that cooking while on holiday can be every bit as entertaining and delicious as at home.
Signal Books Ltd., 2014
Forty years of visiting Brittany on a regular basis left me with a sense that I had a fair grasp on the place, its people and its culture. But then along comes Wendy Mewes excellent book, serving very effectively to put me in my place and let me know how much I had yet to learn. What is immediately evident in the author's keen interest in the relationship between historical reality and story creation, and what she calls the 'psychology of landscape'.
Applied to this book, the result is a synergy of intrigue, myth, folklore and anecdotal legacies bound up with history and life in the 21st century. Quite a mélange...and a beautiful one at that...a masterpiece of meticulous observation and research.
ONLY IN PARIS
Duncan J D Smith
If you love Paris...and idiosyncrasy, and off-the-beaten-track, and weird and wonderful, and 'I never knew that' and 'Did I really see what I thought I saw?' - then you must not go to Paris without this book.
This borderline-bizarre compendium of nooks and crannies gives you far more than you could ever hope to gain from a conventional travel guide; it does what it says on the tin, and then some.
Moreover, Duncan Smith is just the person to lead you by the hand, metaphorically at least, into a world where you can enjoy mint tea beneath a minaret, search for the bones of Louis XVI, or check out the curse of the Chateau de Vincennes.
Discover wonders of the East, a counterfeit museum, concealed courtyards and secret squares and even Monet's Soleil Levant...a Paris, in fact, of ancient ruins, eccentric museums, hidden communities and underground worlds....more than enough to organise your own expedition through the City of Light, in 98 easy chapters.
Kazuko Masui and Tomoko Yamada
Dorling Kindersley, 2000 (revised)
This book is for all those who love French cheese, including those who shouldn't eat cheese at all. You just can't resist.
Cheese in one form or another is what we have been eating from time immemorial, one of the earliest food products that derived from the domestication of animals. Of course, you can always count on the French to take anything foodie to the highest levels, and cheese is no exception.
There are between 350 and 400 distinct types of French cheese, grouped into eight categories 'Les huit familles de fromage'. In addition, there can be many varieties within each type of cheese, leading to claims that the actual number of cheeses is closer to 1,000 different types. Moreover, the count could be higher still if you include local, home-made cheeses that are rarely found beyond the region of production, indeed sometimes no farther afield than the local market.
Use this excellent book to guide you through cheese ecstasy...but don't forget the wine to go with it.