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Mayle's gastronomic baptism occurs when, as a 19-year-old, he dines for the first time in France. "At the first mouthful of French bread and French butter," he writes, "my taste buds, dormant until then, went into spasm." The paroxysm leads to serious food-and-wine perambulations--and, finally, to chapters including "The Thigh-Taster of Vitel" (a frog-eating fete); "Slow Food" (snail love in Martigny les Bains) and "The Guided Stomach" (an investigation of the Michelin Guide restaurant inspection), among others. Readers are also present for a debate on the secret of the perfect omelet; a search for the best possible chicken in Bourg-en-Bresse; and a visit to a St. Tropez restaurant notable for its scantily clad habitués. Those familiar with Mayle's work, and those yet to discover it, are in for a treat. --Arthur Boehm --This text refers to an out of print or unavailable edition of this title.
Copyright 2001 Cahners Business Information, Inc.--This text refers to an out of print or unavailable edition of this title.
Peter Mayle always has a good story to tell. He will make your mouth water and we he will make you laugh. Read morePublished 2 months ago by Debra Stewert
French Lessons was my third Mayle book, and the best yet. His self-deprecating style and British wit celebrates Gallic joy.Published 4 months ago by rodinsd
Been reading Peter Mayle's books for years. Love each & every one of them. French Lessons is another hit. Read morePublished 6 months ago by Mary J. Matlock
Mayle is terrific. He has both fiction and non-fiction about the south of France, where he and his wife moved after his career in British advertising. Read morePublished 6 months ago by Bill
I had purchased this book several years ago, read it and lent it out. It didn't come back and I didn't know who to ask, so, after a couple more years, I ordered a new one; I liked... Read morePublished 8 months ago by DaMama
Worth every caloric detail of French life Peter Mayle brings to your table. A vacation for the traveller in all of us who like to wander purposefully from restaurant to winery to... Read morePublished 8 months ago by PJ Leary