My English language copy of Mac Veyrat's a Forkful of Magic arrived today from, get this, amazon.fr (for complicated legal reasons do not even try to get it from a bookstore here -- Canadians get shafted more than we realize).
It's pretty astonishing. He's more of a Stadtlander than a Thomas Keller. If you admire the principles of Stadtlander's cooking, you'll be in awe of this book. Mind you, some of the recipes are bizarre (one begins: "You'll need a 150 l. oak cask, rinsed"), others are impossible to reproduce. Some though are pretty interesting and, I think, doable here. There's recipe for quail pie with junipers that I'm going to tackle next weekend.
Auberge de l'Eridan has just become my next overseas must-visit place. I can see why he's got all those stars.
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