Mourjou: The Life And Food of an Auvergne Village - Softcover

Graham, Peter

Softcover

ISBN 10: 0140468609 ISBN 13: 9780140468601

Publisher: Penguin, 1999

Synopsis

In the unspoilt mountainous region of Auvergne in central France, people live the life they have lived for generations. The gentle rhythms that run through their lives are those of the seasons which also provide the food on their abundant tables. For twenty years Peter Graham has been part of this community and shares its idyllic rural life. Drawing on that experience, he has written a book which richly evokes a way of life and of eating which is particular to this bountiful region. Graham'sdiscovery of the countryside, traditions, festivals, markets, local kitchens and traditional recipes is described with an infectious exuberance and warmth equal to that with which he is welcomed throughout the region.

About this title

Review:

"In France, the dinner is the thought of the morning and sometimes the business of the day," wrote the Victorian cleric Charles David Badham. Nowhere does this admirable philosophy still apply more than in the Auvergne, where expatriate Scot Peter Graham has been resident for more than 20 years. In this evocative and enjoyable account, he reveals how food remains the major preoccupation of the region. This cuisine is far from haute. Until recent years, the Auvergne was dirt poor, and that is reflected in its dishes. Aigo boulido is a soup mainly made of water, garlic and eggs. The "startlingly tasty" gelee de fleurs de pissenlit demands "400 newly opened dandelion flowers." As with all peasant food, the staple dishes of the Auvergne are intended for a robust appetite. Aligot ("rather indigestible when eaten in large quantities") combines mash, cream, butter, garlic and cheese. Graham admits the omelette au boudin (black pudding) may sound "far-fetched, not to say repulsive... but the proof of the pudding is in the eating." Though you might have trouble getting hold of some ingredients - such as the "120ml fresh duck blood" used in salamis de canard - this passionately written book is packed with stimulation, both intellectual and culinary." The Independent

Synopsis:

When cookbooks describe well-known traditional recipes, they usually provide some sort of introduction or background to the dish. In this book, however, each chapter covers a different dish at the length it deserves, mentioning its origins, etymology, geographical spread, folklore and even appearance in history and the arts, and it discusses its different versions.

About this edition

• Publisher: Penguin
• Publication date: 1999
• ISBN 10: 0140468609
• ISBN 13: 9780140468601
• Binding: Paperback
• Number of pages: 256