''A perfect balance of history, food, anecdotes and recommendations ... Carolyn''s enthusiasm for French gastronomy is legendary'' Michel Roux Jr ''Wondrous, witty, delicious and fun. Every page made me hungry'' Raymond Blanc What makes a real salade nicoise ? What type of cheese is officially France''s stinkiest? And who exactly are the Brotherhood of the Knights of the Giant Omelette? Leading expert on French food and culture Carolyn Boyd shares the stories behind the country''s most fascinating foods and ingredients. Spanning every region of France and divided into 200 separate vignettes, each entry blends history and travel, personal anecdote and recipes. Amuse Bouche is a book to be devoured: a beautifully illustrated, joyous celebration of French food, and a charming, practical guide to inspire your own travels - whether you''re a proud Francophile or don''t know your ficelle from your flute .

Vorwort
A charming guide to France's best regional cuisine and finest eateries, by an award-winning food writer

Autorentext
Carolyn Boyd is an award-winning British travel and food writer who specialises in France, writing for a wide variety of publications including The Times, The Guardian, National Geographic Traveller, and BBC Good Food. She is the author of From the Source: France (Lonely Planet, 2017), a collection of chef interviews and recipes from every corner of the country. Carolyn is also Communications Manager of the Roux Scholarship, the world's most prestigious chef competition.

Zusammenfassung
A charming guide to French cuisine by an award-winning food writer