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Coquilles, Calva and Crème by G. Y. Dryansky (2013) SC
US $6.00
ApproximatelyRM 25.77
Condition:
“Embossed stamp on title page.”
Like New
A book in excellent condition. Cover is shiny and undamaged, and the dust jacket is included for hard covers. No missing or damaged pages, no creases or tears, and no underlining/highlighting of text or writing in the margins. May be very minimal identifying marks on the inside cover. Very minimal wear and tear.
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Pickup:
Free local pickup from Woburn, Massachusetts, United States.
Shipping:
US $5.38 (approx RM 23.11) USPS Media MailTM.
Located in: Woburn, Massachusetts, United States
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Estimated between Sat, 28 Jun and Sat, 5 Jul to 94104
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eBay item number:335356917624
Item specifics
- Condition
- Like New
- Seller Notes
- “Embossed stamp on title page.”
- ISBN
- 9781605984414
About this product
Product Identifiers
Publisher
Pegasus Books
ISBN-10
1605984418
ISBN-13
9781605984414
eBay Product ID (ePID)
144172418
Product Key Features
Book Title
Coquilles, Calva and Crème
Number of Pages
400 Pages
Language
English
Publication Year
2013
Topic
Europe / France, Regional & Ethnic / French, History
Genre
Travel, Cooking, History
Format
Trade Paperback
Dimensions
Item Height
1 in
Item Weight
13.4 Oz
Item Length
9 in
Item Width
6 in
Additional Product Features
Intended Audience
Trade
Reviews
Congratulationsto Dryansky. It was a great pleasure to read his text, both so welldocumented and free of polemics. , A nutritious, delicious stew of a book. Coquilles, Calva and Creme is a thoughtful, informative commentary on the history of French cuisine. And it is a cookbook, with recipes for the most beloved, most characteristic, or most succulent dishes from most of the regions of France. More than anything, this is a book about integrity--in cooking, in journalism, in life--and about the importance of holding onto it in the face of pressures that are constantly working to undermine it., Gerryand Joanne Dryansky's book is a lovely ramble through a lifetime of experiencesin France's high spots and some low ones too. Reading it brings as manydelights as a marvelous long meal., Tuck this delicioustome in your hamper between Proust's madeleines and the champagne--then feastyour soul. The Dryanskys remind us that in France - at least sometimes and insome places - authenticity still rhymes with simplicity, and great writingmakes a fine relish., Has France lost its culinary edge? After decades living and chronicling the good life in Paris and overseas, Gerry and Joanne Dryansky lead us to unsung chefs still championing the country's gourmand heritage., Congratulations to Dryansky. It was a great pleasure to read his text, both so well documented and free of polemics., Dryansky apparently still thinks that traditional French cooking is something worth seeking out and enjoying and helping to preserve. Thank goodness. Coquilles, Calva, & Creme is an evocation of the kind of cooking that made French food famous in the first place. A witty, richly textured memoir., I had the incredible good luck to have dozens and dozens of French meals with Gerry and Joanne Dryansky, and he was never wrong. I mean, never. We would travel down some little street, some little restaurant, and then, delight, pure pleasure. I was back years and years to a far more delicious France. And now, he tells all. There's nobody I know, in Paris or in New York, who understands French food the way Gerry does. And surely nobody who writes about it as well as he does., Gerry and Joanne Dryansky's book is a lovely ramble through a lifetime of experiences in France's high spots and some low ones too. Reading it brings as many delights as a marvelous long meal., Coquilles, Calva, and Creme vividly brings back my years of working in Paris in the 1950s. When I contemplate my cooking journey of the last half century, from classic to nouvelle, from fusion to modern American to molecular, the only reminiscences I have is of food that touches my soul or makes me salivate. Gerry Dryansky writes honestly and eloquently about these simple, honest, essential dishes in his engaging, compelling, and delicious memoir., Ihad the incredible good luck to have dozens and dozens of French meals withGerry and Joanne Dryansky, and he was never wrong. I mean, never. We wouldtravel down some little street, some little restaurant, and then, delight, purepleasure. I was back years and years to a far more delicious France. Andnow, he tells all. There's nobody I know, in Paris or in New York, whounderstands French food the way Gerry does. And surely nobody who writes aboutit as well as he does., Coquilles, Calva, & Creme is largely a book to dream over,a catalogue of refined pleasure, a chronicle of fabulous restaurants and famous acquaintances. If you're a Francophile, oenophile or gourmet, you can certainly find an escape to a better world in Coquilles, Calva, & Creme., French food and travel with a dash of history--what a treat it is to sit at the table with this smart, engaging writer. A delicious read from start to finish., HasFrance lost its culinary edge? After decades living and chronicling the goodlife in Paris and overseas, Gerry and Joanne Dryansky lead us to unsung chefsstill championing the country's gourmand heritage.
Synopsis
A celebration and critique of the changes in the French culinary landscape and a gastronomical excursion across the French countryside in search of the unsung cooks who are still doing it right., A culinary memoir that brings to life some of the most fascinating, glamorous food years in France and reveals gastronomical treasures from gifted artisans of the French countryside. From small caf s in Paris to Normandy, Alsace, the Basque country, and beyond, Dryansky takes us on a sweeping sensory journey, with a voice as thoughtful as Kingsolver, as entertaining as Bourdain, and as cogent and critical as Pollan., A culinary memoir that brings to life some of the most fascinating, glamorous food years in France and reveals treasures from obscure gifted artisans of the French countryside.Dryansky's stories are the stuff of legend - evenings with Coco Chanel and Yves Saint Laurent, and the historic wine auctions and memorable banquets that accompanied them - but Coquilles is more than memories. These same memories prompt a journey across modern-day France, through kitchens and farms and vineyards, offering a savory experience that can be duplicated by the reader afterwards with numerous recipes that have never been recorded.Dryansky takes us on a sweeping sensory journey with a voice as thoughtful as Kingsolver, as entertaining as Bourdain, and as cogent and critical as Pollan.
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