Auberge Of The Flowering Hearth
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"This cookbook is a whole way of life. What care, love, and work have gone into it. I find it fascinating. I think people would just love it, as it is not like anything else around." -Julia Child
In the high Alpine valley of Le Grande Chartreuse, Roy Andreis de Groot discovered by accident a charming and unpretentious little inn L'Auberge de l'Atre Fleuri. Impressed by the devotion of its owners to perpetuating the tradition of supreme country dining, Mr. de Groot returned to the inn to record their recipes for natural country soups, hearty winter stews, roasted meats, pates, terrines, and fruity and spirituous desserts--the best of French cooking.
Superb food, fine wine and the perfect blending of both into a series of menus for memorable lunches and dinners, together with the unique French Alpine recipes that build each meal--these are the ingredients of this remarkable book, now considered a classic.
About this Author
Reviews
"I love the vivid, immediate way Roy Andries de Groot talks about food...It was--and is--an entirely different way of thinking about cooking, and has deeply influenced my food philosophy." -- Alice Waters
"Roy Andries De Groot's legendary book is less a tribute to a restaurant once passed than to an ideal of pleasure still present. His book belongs as much to the history of gastronomic literature as to the past of French cuisine. In other words: a classic." -- Adam Gopnik
"I always believe that country cooking brings the most humble and rustic ingredients of a region to the table. Its cuisine creates an unforgettable aroma while giving nourishment to the soul. In this book you truly understand how French tradition can make you fall in love with a village." -- Daniel Boulud
"Andries de Groot's evocative, picturesque cookbook gives a window onto a bygone time in provincial French cuisine, collecting its most enduring recipes and capturing the heart of this traditional style of cooking. An indispensable guide and a real treasure for anyone who loves to travel and to eat." -- Eric Ripert
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