Coquilles, Calva, & Creme

Two Americans in Paris serve up an ';appetizing, evocative, eccentric paean to Gallic gastronomy' (The Wall Street Journal). This culinary memoir brings to life some of the most fascinating, glamorous food years in France and reveals gastronomical treasures from gifted artisans of the French countryside.Dryansky's stories are the stuff of legendevenings with Coco Chanel and Yves Saint Laurent, historic wine auctions and memorable banquetsbut Coquilles, Calva, and Creme is more than memories. These same memories prompt a journey across modern-day France, through kitchens, farms, and vineyards, offering a savory experience that can be duplicated by the reader afterward with numerous recipes, most of which have never before been recorded.In the world of today's professional cooking, publicity-chasing and performance has overshadowed the importance of dining and the food itself. Too often the modern restaurant is a mixture of bizarre novelty and paradoxical cliches. Truly great dining happens when you're fully engaged in the moment, acknowledging the range of associations that emerge, as Proust wrote, from sensory experiences. From small cafes 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.

Two Americans in Paris serve up an ';appetizing, evocative, eccentric paean to Gallic gastronomy' (The Wall Street Journal). This culinary memoir brings to life some of the most fascinating, glamorous food years in France and reveals gastronomical treasures from gifted artisans of the French countryside.Dryansky's stories are the stuff of legendevenings with Coco Chanel and Yves Saint Laurent, historic wine auctions and memorable banquetsbut Coquilles, Calva, and Creme is more than memories. These same memories prompt a journey across modern-day France, through kitchens, farms, and vineyards, offering a savory experience that can be duplicated by the reader afterward with numerous recipes, most of which have never before been recorded.In the world of today's professional cooking, publicity-chasing and performance has overshadowed the importance of dining and the food itself. Too often the modern restaurant is a mixture of bizarre novelty and paradoxical cliches. Truly great dining happens when you're fully engaged in the moment, acknowledging the range of associations that emerge, as Proust wrote, from sensory experiences. From small cafes 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.