Look Who's Talking
Though the book is awaiting a publication date, a few people were privy to the manuscript and had this to say about it!
• Jeff Ruby, Senior Food Editor at Chicago Magazine, published by the Tribune
Company, writes: “Lovato and Schmalhorst bring alive a bucolic vision of France that most of us thought was long gone...the various characters that populate the region drift in and out of this marvelous book, upholding familial traditions handed down like jewelry. Each encounter leaves the reader with an ache to seek out these people and break bread with every single one of them.”
• Helen Gillespie-Peck, wine educator, writer and author of Winewoman’s Guide to Bergerac 2008 writes: “I think your book is exactly what is required for visitors to the
Dordogne. Not enough is known about the food and the people of the area. Writers seem to concentrate on what has been written and continually repeat. Your book is something different.”
• James Beard Award winners Cheryl and Bill Jamison had this to say, “Anyone who enjoys food and travel will relish this insider's guide to one of the world's most wonderful gastronomic regions. A trove of delightful tales, tips, and recipes...a delightful book that deserves attention.”
• Nations Restaurant News, a leading source for news stories and trends in the restaurant and food service industries. Southeast Bureau Chief Catherine Russo Cobb shares this endorsement: “This book captures the mouthwatering flavor and essence of a visit to the Dordogne region. A literary and culinary treat, the book entices the reader not only to recreate its culinary treasures through delicious recipes, but it also integrates the area's beauty and culture in such a way that the reader will want to visit and taste the region’s wonders firsthand.”
Sounds like something good is cooking in the Dordogne...check it out!!!
• Jeff Ruby, Senior Food Editor at Chicago Magazine, published by the Tribune
Company, writes: “Lovato and Schmalhorst bring alive a bucolic vision of France that most of us thought was long gone...the various characters that populate the region drift in and out of this marvelous book, upholding familial traditions handed down like jewelry. Each encounter leaves the reader with an ache to seek out these people and break bread with every single one of them.”
• Helen Gillespie-Peck, wine educator, writer and author of Winewoman’s Guide to Bergerac 2008 writes: “I think your book is exactly what is required for visitors to the
Dordogne. Not enough is known about the food and the people of the area. Writers seem to concentrate on what has been written and continually repeat. Your book is something different.”
• James Beard Award winners Cheryl and Bill Jamison had this to say, “Anyone who enjoys food and travel will relish this insider's guide to one of the world's most wonderful gastronomic regions. A trove of delightful tales, tips, and recipes...a delightful book that deserves attention.”
• Nations Restaurant News, a leading source for news stories and trends in the restaurant and food service industries. Southeast Bureau Chief Catherine Russo Cobb shares this endorsement: “This book captures the mouthwatering flavor and essence of a visit to the Dordogne region. A literary and culinary treat, the book entices the reader not only to recreate its culinary treasures through delicious recipes, but it also integrates the area's beauty and culture in such a way that the reader will want to visit and taste the region’s wonders firsthand.”
Sounds like something good is cooking in the Dordogne...check it out!!!
Food Is Everywhere
Like the language, food is culturally significant in France. Days are planned around meals, shops are closed from noon to 2 p.m. for lunch, and expressions related to food are pervasive. During the research for our book, we documented a few of our favorite expressions but perhaps the one that resonated the most was “Vous avez du pain sur la planche,” (you have some bread on the plank) meaning, "You have your work cut out for you." That's for sure! Here are a few other tasty expression to keep you in the know in the Dordogne.
Un oeil au beurre noir (an eye of black butter) = A black eye
Tomber dans les pommes (to fall into the apples) = To faint
Mettre les pieds dans le plat (to put the feet on the plate) = To put one’s foot in ones mouth
Avoir les foies (to have the livers) = To have cold feet; to be scared stiff
Être au four et au moulin (to be at the oven and the mill) = To be in two places at once
Faire bouillir la marmite (to bring the pot to boil) = To bring home the bacon
Un pot de vin (a jar of wine) = A bribe
Learn more expressions, and read about the French Dining Table in: Tales From The Table: Dordogne Stories.
Don't Miss Domme
Henry Miller wrote, “Just to glimpse the black, mysterious river at Domme from the beautiful bluff is something to be grateful for all one's life.”
If you do anything in the Dordogne, take a tour of the bastides. These monuments of medieval strife are something to behold and an important part of the local Dordogne patrimony. And take Henry Miller’s advice... visit Domme.
After a steep drive up and into the bastide through the ancient fortifications, you’ll have a renewed appreciation for the builders who lugged these heavy stones straight up the hillside. Dinner with our friend Chef Pascal and his wife Monique at their restaurant on the cliff's edge will let you see the Dordogne the way Henry Miller did. Sorry... to read more about the lovable Pascal and his mysterious culinary ways, you'll have to read the book which includes one of his personal recipes!
Trophee Dominque Lavigne 2008
Our Good friend Roland Manouvrier, and featured "subject" of our book Tales From The Table: Dordogne Stories (to be published by Perseus Books) has won a coveted prize---The Trophe Dominque Lavigne.
http://www.parisgourmand.com/dernieres_news/dernieres_news/le_livre_gourmand_a_perigueux1.html
The prize Dominique Lavigne, created in 2006, was awarded November 2008, and rewards a producer from the Perigord based on the quality of the products but also the passion to share these products with the public and professionals. Roland produces high quality ice creams and sorbets using unusual flavors (goat cheese ice cream anyone) as well as ingredients he produces himself, such as honey from his own bee hives. He does not sell his ice cream to the public, but rather in high end restaurants. It's worth a taste, I can tell you that.
This prize is presented by the Press Club of the Périgord and journalists make the final decision.
Bravo Roland!!
To read more about Roland and learn one of his grandmother's favorite recipes, as well as one of his own for his fantastic ice cream, read Tales From The Table: Dordogne Stories
http://www.parisgourmand.com/dernieres_news/dernieres_news/le_livre_gourmand_a_perigueux1.html
The prize Dominique Lavigne, created in 2006, was awarded November 2008, and rewards a producer from the Perigord based on the quality of the products but also the passion to share these products with the public and professionals. Roland produces high quality ice creams and sorbets using unusual flavors (goat cheese ice cream anyone) as well as ingredients he produces himself, such as honey from his own bee hives. He does not sell his ice cream to the public, but rather in high end restaurants. It's worth a taste, I can tell you that.
This prize is presented by the Press Club of the Périgord and journalists make the final decision.
Bravo Roland!!
To read more about Roland and learn one of his grandmother's favorite recipes, as well as one of his own for his fantastic ice cream, read Tales From The Table: Dordogne Stories
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