Life and Food in the Dordogne

“The yearly round,with its seasons and festivals, the wealth of the old châteaux and the abundance of nature have given the Dordogne a rich variety of culinary specialties, from Lièvre à la royale to Omelette aux truffes.

James Bentley has lived, cooked and eaten for many years in the heart of Périgord and describes the life of the region and its cuisine.

The truffle and its lore, walnuts, crèpes, morilles and girolles, the fish and game so much a part of the Dordogne, foie gras and the goose, are all explored.

Historical and personal anecdotes abound in this rare book, rich in recipes, full of insight and observation.”