Cradled between the Vosges and the Rhine and squeezed for centuries between two great European powers, Alsace is one of the best-kept secrets in France - a land of paradoxes, intriguing and unique. Definitely part of France, certainly not part of Germany, it combines the best of both worlds: Germanic thoroughness with French flair. In her company we meet some of the region's most talented chefs and wine-makers, charcutiers and cheese-makers, bakers and sommeliers. We visit their restaurants, taverns, shops and vineyards, and we learn the secrets of some of their most celebrated dishes. Over sixty recipes are given here from the exquisite refinement of foie gras - arguably the most delectable food known to man - to the hearty simplicity of kugelhopf with raisins and almonds, and choucroute garnie. We experience the zealous fervour for fresh asparagus as soon as it appears in the spring, the hearty food and camaraderie of a mountain inn in summer, the heady delights of eaux de vie distilled from a wide variety of autumn berries, to the mouth-watering sight of a tarte flambee - certain to revitalise the spirits on a winter's evening. Sue Style's previous books include "The Mexican Cookbook" and "Creative Cookery". John Miller published work includes "Sissinghurst" by Jane Brown; Ken Turner's "Flower Style" and "Private Gardens of London" by Arabella Lennox-Boyd.--This text refers to an out of print or unavailable edition of this title.