Burgundy Gastronomique

Burgundy has long been famed for its superlative cuisine and outstanding wines. In Burgandy Gastronomique Olivia Callea describes the people, landscapes, and traditions of a region that has produced such well-known recipes as Beouf Bourguignon and Coq au Vin, and is home to the legendary wines of Chablis, and Cote d'Or, and the Beaujolais.The culinary journey begins among the fertile plains and cherry orchards of the Yonne, then continues along the streams of the Morvan forest before descending the vine-covered slopes of the Cote d'Or and coming to an end beside the picturesque river Saone.The author paints a vivid picture of the historic towns of Dijon, Beaune, and Auxerre where magnificent food shops offer regional specialties such as Dijon mustard and escargots, and local markets display fresh asparagus, black currants, goat cheese and Bresse chickens. Medieval buildings and elegant townhouses provide a dramatic backdrop. More than 200 color photographs transport the reader to the cattle markets of the Charolais, to market gardens, dim and fragrant wine-cellars, and bakeries selling aromatic pain d'epices.Over 80 authentic regional recipes include dishes such as Quail Roasted in Vine Leaves, Trout Cooked in Red Wine, and Black currant Tarts. Each chapter offers a glimpse of some of the best restaurants in Burgundy, with original recipes from the presiding chef.A Visitor's Guide lists details of markets, restaurants, and vineyards, making this book an indespensible travel guide and an inspirational read. Read more