A Small Cheese in Provence: Cooking with Goat Cheese

Laugh out loud... such a picture of the fields of lavender sunflowers and olive trees that you could almost be there with her. Stephanie Sheldrake Living France MagazineFrom the author of the bestselling memoir How Blue is My Valley comes another irresistible invitation to join her in Provence this time to discover everything you want to know about cheese and its place in French life. How to choose it serve it and cook with it. Recipes range from traditional tapenade to original British/Provençal fusion such as Big Franglais Breakfast and Pizza Gallois all illustrated with step-by-step instructions.Beautiful colour photos throughout take the reader into Provençal landscapes street markets and conversations food history and verse. The celebration of cheese in French and English includes the godlike goatherds and a charming poem in homage to the ravioli of the Dauphiné region translated from the local Occitan.You could say its good ravioli well madetopped with some gruyère extra thick-laid.A flavour of France even for those who dont cook; food for the brain as well as the table. Why was goat cheese sent on an Apollo space mission? What should you wear if elected to the Guild of Olive Brothers? What is the connection between Frances biggest cross-country car rally and the Picodon cheese? Entertain yourself and your dinner companions with fun facts as well as recipes that are tried and tested. Award-winning writer and photographer Jean Gill has lived in Provence since 2003. Her articles and photos of French food and lifestyle have appeared in France Magazine and Living France Magazine.www.jeangill.com