LESSON 1: What I've learned....To become a writer and tour France like Peter.....A country so old, traditional feasts of fun remains important as this Fall harvest. Hey, why change if things are good? They take full pride in their culture, life, history and food. Good or bad! All four of which could fill volumes and take 4 generations to read and understand. The French introduce food to the world, the world embraces it, and the French in return critique, teach, nod their approval, as they should. Mayle's friends and multi-journeys through France's little-town feasts and competitions is in everyway memorable and funny. No other writer (Biritsh or American) has taken food mixed with comedy the way Mayle has. A lot more respect was earned by reading this. Much jealousy was flowing through me when Mayle was down in the cellars drinking wine older than himself in those countryside "holy places" known as Chateau du " " (you fill in the blank). I have alreay purchased his other published works and plan to finish them this summer. I highly encourage anyone who appreciates food, wine and the French countryside to purchase it. I found that reading 5 minutes here and there or while waiting for a subway or on-line at the supermaket made that moment go a lot quicker and funnier.
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We come to a reality of enjoying life and food with friends, new and old, funny and proud. Peter Mayle has given that to us with this book.
A+++
a little departing note:
There will come a day Mr. Mayle, that I too will "wear my metal in bed!"
I'm saving my money for a visit. His prose makes me hungry for the cooking and I'm looking forward to the wines. Thank you Peter Mayle!Makes Me Hungry! Wonderfully entertaining. As charming as 'A Year In Provence." Each chapter focuses on a particular type of French food, and how the French celebrate that food with their way of life. Mayle's characteristic quirky, British humor shines through as he describes dishes I would never have thought to eat before - he actually left me wanting to try escargot or frog legs (and I'm a Burger King kind of gal!)
A quick read that'll stimulate your appetite and your appreciation of a culture that defines its days by its meals. Don't miss the chapter on the wine marathon in drag...
Probably one of the more enlightening chapters is towards the end of the book, as the author does a behind-the-scenes report on the inspectors employed by the Michelin Guide, and the evolution of its star rating system. (This last bit was most instructive, though it still doesn't explain why Guido's Big Apple Pizza Palace down at the corner has no Michelin stars at all.)
Peter Mayle is one of those chaps, a bon vivant to the core, with whom it would be a true privilege to share a bottle of wine, a baguette, some stinky cheese, and (even) garlic-drenched snails at an outdoor café in some remote French village. His books continue to provide considerable pleasure and entertainment, and I shall continue to buy them without hesitation.
