Introduction

Until a few years ago, most French cookery books were all about HOW TO COOK PROPERLY and were produced by chefs with two to three Michelin stars, more committed to sharing their great knowledge gathered through years of hard toil than prefacing their books with childhood memories.

Being France, of course, cooking was explained, not explored. It was intellectualised in books but rarely expressed from a personal, anecdotal, or nostalgic viewpoint.