|
 no. 27 “The Goat is the Cow of
the Poor” — Provençal farm cheeses, including Le Gardien and Banon,
and the traditional caillé doux.
 no. 30 “Red-Wine Vinegar”
— The methods of the last old-school vinegar-maker of the city of Orléans and
probably all France.
no. 32 “Three Wines of the
Loire” — The essential appellations of Bourgueil, Vouvray, and
Sancerre.
no. 36 “Dark Chocolate”
— Paris chocolatiers and Valrhona.
no. 37 “Munster Cheese, Dry
Muscat Wine, Choucroute, and Other Happinesses in the Haut Rhin of Alsace”
— Gastronomic treasures of the southern half of Alsace.
no. 40 “In the Region of
Cognac” — Cognac, charentais butter, a farmer of snails, the cheesecake
tourteau fromagé, making salt on the Île de Ré.
no. 43 “The Caves of
Roquefort” — The issues of terroir (what makes Roquefort
special?), methods, best producers, what to drink.
no. 44 “Two Strong, Sweet Wines
of Mediterranean France” — The Banyuls of the Domaine du Mas Blanc and
the Maury of the Mas Amiel (two wines to drink with chocolate).
no. 45 “Paris, or What is French
Food?: Part I” — The qualities of past and present, and what might be
irreducibly French, and the classic Parisian baguette.
no. 46 “Paris, or What is French
Food?: Part II” — More answers to the question and some places that
are truly French.
no. 48 “Champagne” and
“Foie Gras” — The logic of the wine, the logic of a brand (a
blend); visits in southwest France and the difference between duck and goose foie gras.
no. 55 “Provence: The Cooking of
Poor People, Wine from a Southern Climate, Olive Oil from the Valley of Les Baux”
— Traditional cooking, the market gardener Jean-Luc Danneyrolles, Domaine
Tempier, Domaine de Durban, Château Simone, traditional versus modern Provençal olive
oil.
no. 59 “Burgundy I”
— Jambon persillé (parleyed ham), the cheeses of Cîteaux and Époisses, pain
d’epices de Dijon (spice bread).
no. 60 “Paris (Again): An
Annotated Address Book” — A recap and updating of what is French about
French food and addresses by category with comments, plus croissants.
no. 62 (“Twelve Restaurants in
Tokyo”) “Coulée de Serrant” — The wine from Le Clos de la
Coulée de Serrant, the greatest vineyard of Anjou, with Nicolas Joly and biodynamic
farming.
no. 63 “Some Other Wines from
Anjou” — Outstanding Chenin Blanc from Savennières, the Quarts de
Chaume, and the Coteaux du Layon, as well as red wine from Saumur Champigny.
no. 67 “Beaujolais: The Goal of
a Gulpable Wine” — Various interpretations of tradition: the methods of
Marcel Lapierre and others.
no. 70 “Gruyère de Comté”
— A great cheese from farm to cave.
no. 72 “A Particular Taste: Vin
Jaune and Other Traditional Wines of the Jura” — Château-Chalon,
widely considered one of France’s greatest wines, as well as other wines from the
Jura, and the methods that are unique in France. |