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Introduction

Appears in
Nobody Does it Better: Why French Cooking is still the best in the world
Nobody Does it Better

By Trish Deseine

Published 2007

  • About

Pour Louisette, Dona, Marie-Laure, Anne-Marie, Noël et Odile, the Frenchwomen who taught me to cook. Personne ne fait mieux.

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.

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