Coquilles, Calva, & Crème: Exploring France's Culinary Heritage: A Love Affair with French Food by G. Y. Dryansky, Joanne Dryansky

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Coquilles, Calva, & Crème: Exploring France's Culinary Heritage: A Love Affair with French Food

'“I have had the incredible good luck to have eaten dozens and dozens of French meals with Gerry Dryansky, and he was never wrong. I mean, never. We would travel down some little street, to some little restaurant, and then: delight, pure pleasure. There’s nobody I know, in Paris or New York, who understands French food the way Gerry does. And surely nobody who writes about it as well as he does.” —Alan Furst, author of Spies in the Balkans"[An] appetizing, evocative, eccentric paean to Gallic gastronomy . . . Coquilles, Calva, & Crème is an evocation of the kind of cooking that made French food famous in the first place." —The Wall Street Journal'
'“I have had the incredible good luck to have eaten dozens and dozens of French meals with Gerry Dryansky, and he was never wrong. I mean, never. We would travel down some little street, to some little restaurant, and then: delight, pure pleasure. There’s nobody I know, in Paris or New York, who understands French food the way Gerry does. And surely nobody who writes about it as well as he does.” —Alan Furst, author of Spies in the Balkans"[An] appetizing, evocative, eccentric paean to Gallic gastronomy . . . Coquilles, Calva, & Crème is an evocation of the kind of cooking that made French food famous in the first place." —The Wall Street Journal'
Publisher: Pegasus Books ISBN: 9781453249260 Pages: 400