In a quest for this rapidly disappearing traditional cuisine and culture, the author travels throughout France, focusing on individual chefs and restaurants, and the local markets where much of the produce is bought.

About the Author

Mirabel Osler
Mirabel Osler writes regularly for the garden magazine Hortus and is also the author of A Gentle Plea for Chaos, The Garden Wall, The Garden Bench, In the Eye of the Garden, The Secret Gardens of France and A Breath From Elsewhere.

Simon Dorrell is best known for his work as Art Editor and in-house illustrator for Hortus. His work also appears regularly in Country Life and he has provided illustrations for a number of books.

Michelin-starred chef Shaun Hill has been cooking for twenty-five years, and is currently chef-patron at the Merchant House, Ludlow. In 1993 he won Egon Ronay Chef of the Year, and a Catey award at the catering industry's Oscars. He is also a research fellow in Ancient Greek at Exeter University.

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	39% buy the item featured on this page: The Elusive Truffle: Travels in Search of the Legendary Food of France 4.0 out of 5 stars (2)
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2 of 2 people found the following review helpful:

4.0 out of 5 stars The Elusive Truffle, 2 Nov 2003

By	"redfinteabag" - See all my reviews

Evocative descriptions of France and French cuisine. Mouthwatering descriptions of food and wine, including some recipes. If you enjoy holidaying off the beaten track in France and the more unusual cuisine (calf's foot stuffed with chicken mouse and duck gizzards for example) you'll love this book. You can almost smell the fresh bread! Amusing and interesting throughout. I enjoyed this book.

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2 of 3 people found the following review helpful:

4.0 out of 5 stars This book is a reissue with a different title., 3 Mar 2000

By	c.tussaud@easynet.co.uk (London, England) - See all my reviews

I was delighted to see this book, as I had much enjoyed Mirabel Osler's previous one " A Spoon for every Course" ... this is merely a reissue of that earlier work

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