Goosefat and Garlic – Jeanne Strang
When Jeanne Strang and her husband Paul bought a house in South-West France over forty years ago, they found themselves captivated by the 'old ways' of the surrounding villages and their cuisine du terroir - earthy, homely dishes that celebrate not only the quality of the yearly harvests but also a style of cooking so rooted in the rural culture that its taste affirms a timeless allegiance to place and history. Jeanne Strang's interest in food and cooking took a professional turn when she was loaned by the Consumer's Association, for whom she worked, to Raymond Postgate to help with the first publication under their auspices of his Good Food Guide. She is co-author of The Good Food Guide Dinner Party Book and The Good Cook's Guide and has contributed articles to various food and wine publications. |
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When Jeanne Strang and her husband Paul bought a house in South-West France over forty years ago, they found themselves captivated by the 'old ways' of the surrounding villages and their cuisine du terroir - earthy, homely dishes that celebrate not only the quality of the yearly harvests but also a style of cooking so rooted in the rural culture that its taste affirms a timeless allegiance to place and history. This wonderful book displays the entire repertoire of regional dishes, with 'the native soil still clinging to their roots' and discloses an area where great French food still lives and breathes. "The place, the people, the food and the way of life come warmly through every page of her vivid and affectionate portrait. Here is country cooking of the first order, the sort of foods I love best. |
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All the best
Tags: Jeanne Strang
Cuisine | Keith Eckstein June 19, 2010