Meryema itibaren Ten Mile Bank, Downham Market, Norfolk PE38, İngiltere
This book sounded interesting when Tintti offered it in a Bookring. The cover of this book is edible- lush and rich in savory food images. Even if the content doesn't match, I am already richer for the visual images and the teasing thoughts that the name has evoked since I first heard it. This book is published under the title "Spoon with Every Course: In Search of the Legendary Food of France" in the US. Not only does it lack the intriguing title, but the cover is not nearly as lush as the one for The Elusive Truffle...when I picked up the book to read, I would look at the cover and start to salivate! Not being able to speak French, (and in fact, being a little intimidated by some aspects of the culture when I was there...afraid I would do something stupid and grossly American, I guess) I wasn't as aware of the translation mistakes. At first, the editing, or lack thereof, bothered me. The effusive use of modifiers took some getting used to. But, I did settle in and marvelled over Simon Dorrell's wonderful drawings. I admired Osler's quest- the very desire to try and perserve a vanishing piece of traditional cuisine and culture is commendable. I wish we had markets like she describes- though I have no idea how to pluck a chicken. One nice surprise was the chapter on Normandy...20 years ago, we spent part of our honeymoon in Normandy. We arrived via Dieppe, and while I am not sure that the restaurant she describes is the one we went to, it was close enough to evoke wonderful memories. It also was that visit to Normandy that introduced me to Calvados.