Tarragon and Truffles – Anne Gregg
Traditional food markets and flea markets; markets devoted to foie gras or fashion bargains, oysters or truffles; massive everything-including-the-kitchen-sink markets and magical Christmas markets. In a region-by-region guide, the author picks out her personal favourites, usually in the most beguiling towns and villages and points out the specialities to look for, be they Mirabelle plums or Provençal cottons. Anne Gregg's love affair with France began as a teenager when she first took the train to Marseille and woke up to the garlic-and-Gauloises smells of the seductive south. Since then, she visited almost every corner of the country, writing numerous travel articles about it and was editor of The Traveller in France magazine for the French Tourist Office for over 25 years. Between times, her stint as presenter of the BBC Holiday programme as well as other television and radio work also often took her to France. Anne Gregg died shortly after publication of Tarragon & Truffles. |
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Traditional food markets and flea markets; markets devoted to foie gras or fashion bargains, oysters or truffles; massive everything-including-the-kitchen-sink markets and magical Christmas markets. In a region-by-region guide, the author picks out her personal favourites, usually in the most beguiling towns and villages and points out the specialities to look for, be they Mirabelle plums or Provençal cottons. For good measure, she adds a brief on nearby highlights, a historical curiosity, a shop or a restaurant not to be missed as well as suggestions of where to stay, completing each chapter with an at-a-glance alphabetical list of all the weekly markets in that region. Although primarily designed as a prop to take with you, the book's anecdotal style at times edges it into the realm of armchair travel, giving the reader a sense of following on the author's coat-tails and absorbing not only the scents and flavours of the markets themselves, but the atmosphere of their settings. |
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All the best
Tags: Anne Gregg
Cuisine | Keith Eckstein June 19, 2010