Brittany Gastronomique


by Kate Whiteman, Abbeville Press, first printing, 1996. Hardback with DJ, 144 pages. The collection of more than 80 recipes reflects the fare in Brittany's five regions, indigenous ingredients such as cider and buckwheat and the magnificent seafood to be found off the rugged coast.

One of our favorites is Cortiade, a hearty fish and potatoes stew that inspired New England chowder. Foreword writer Anne Willan writes that "the locals still pride themselves on their wafer-thin buckwheat 'galettes' filled with fish, ham, eggs or vegetables." She also gives thumbs-up to Scallops topped with potato pancakes and a shallot-butter sauce enriched with court bouillon.

Gorgeous color photographs of Breton landscape, produce, farmers and sea-faring workmen throughout. Also contains a Visitor's Guide section on best restaurants, markets and places of interest. VG+/VG+.

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