No comments about Oeufs Verts et Jambon: The French Edition of Green Eggs and Ham.

1 comments about The Taste of Place: A Cultural Journey into Terroir (California Studies in Food and Culture).

1. Amy Trubek's book is really outstanding. She traces her cultural journey in different regions of the country (and France) to help the reader understand the importance of food that comes from one's own town or region. As a food anthropologist, the text is rich with examples of what chefs, farmers, and enlightened individuals are doing to connect local delicious food to the activities within their communities, in other words, how they are creating a taste of place.

No comments about Immoveable Feast: A Paris Christmas (P.S.).

5 comments about Chez Panisse Menu Cookbook.

1. There's a special reason we go to the books of the great chefs. It's not to throw a meal together in 2 minutes, or to make sure we will find a dish we can cook with no trouble in two pans in our kitchens at home. It's to look inside an imagination and see what someone can achieve with ingredients and passion when it's what they do all day, every day, with devotion.

   As Nigella Lawson said about another writer, "I often cook, if not directly from it, then inspired by it (which is more telling)". This is a truly inspiring work, one you will go back to again and again. From the buckwheat crepes with glaced fruit and eau de vie, to the amazing amazing fish soup, simple dishes with corn and over the top reworking of french classics, the judgement of flavours and textures is perfect. Ignore Water's fetish about perfect lettuce, read it, and just go to the kitchen. 10 stars out of five, the best of all the Waters books.




2. This is one of Alice Waters' early books, and it shows, as compared to the later ones. Many of the recipes are complicated, and involve ingredients that are not easy to come by, even in NYC. I read it more for amusement. The later books (Vegetables, Fruit, Cafe), are much more user friendly and result in great dishes. I wouldn't recommend this to someone new to her philosophy of cooking, or who doesn't have serious kitchen experience.



3. There's a lot of good sense and good food in this book, but the California style is getting a bit past mark of mouth, if you'll permit an archaic phrase/pun. I've made a few of these dishes, and they're fine, but somehow this isn't the book I pick up and flip through, asking myself, "what's for dinner?" With Jody Adams, Daniel Boulud, and Pat Wells on the shelf, I'm not sure I'd call this a "must have" addition. But, if you're a Waters fan, go for it .



4. American foodies owe a debt of gratitude to Alice Waters. She is the patron saint of California cooking, or new American cooking, or whatever you want to call it. She's the one who gave us goat cheese croutons, roasted beets, mache, and so many other now-ubiquitous dishes. "Former Chez Panisse chef" is just as much a brand name as the brand named meats and produce she serves at her restaurant.
   
   For those reasons, I actually read The Chez Panisse Menu Cookbook cover to cover, the way one reads an MFK Fisher book - to get an understanding of the cook's philosophy as well as recipes. Both women write in a formal style and have strong ideas about ingredients, preparation, presentation, and consumption. Unfortunately, Water's writing is more spare, perhaps as befits a patron saint, and lacks the pithy humor that leavens Fisher's books. Reading her prose is more like learning a lesson than being entertained.
   
   Which may be why this book struck me as an essential book for someone who wanted to learn to be a restaurant chef, but not particularly useful for someone cooking at home. Most of the menus require some final preparation of the next dish after the preceding one has been served - possible in a restaurant, but not much fun at a dinner party if the cook wants to eat with the guests.
   
   The individual dishes are also complicated or labor-intensive, causing me to often think as I read, "I'd eat that if someone made it for me." Waters is particularly fond of leg of lamb, lobsters, and quail and her recipes for these show the difficulty in preparing them at home. First, most of the lamb recipes call for spit-roasting the leg of lamb. She even explains how to build a spit. In my spit-deficient kitchen, those recipes are not possible.
   
   Second, while I find a steamed lobster to be a wonderful treat on a special occasion, Waters takes the fun out of it with instructions to semi-cook a lobster, then remove the meat and make a fumet with the shells - a process involving roasting the shells, making the broth, putting the shells in a blender, then straining the whole thing through a fine sieve - then finish cooking the lobster. Whew!
   
   Finally, quail do not usually show up on my dinner table, but if they did, I do not think I'd have the dedication to follow Walter's recipes. In most of her quail recipes she gives similar instructions: "Marinate the quail in a cool place overnight . . . turning the quail four to five times during this time." No little boney bird is worth losing a night of sleep.
   
   Reading this Menu Cookbook made me want to spring for dinner at Chez Panisse, but it did not make me want to don an apron and start cooking.



5. Having heard about Chez Panisse and my sister finally having the opportunity to dine at the restaurant, I gave the book to my sister as a gift. She seems quite happy to have the cookbook (she is a fabulous cook!) and says she has plans to try a number of Alice Water's wonderful recipes!

3 comments about Paris Bistro Cooking.

1. Neighborhood bistros of Paris have a charm and ambience all their own. Linda Dannenberg captures their flavor in her picturesque book Paris Bistro Cooking. Photographer, Guy Bouchet, captures their appeal with his delightful photographs, which whisks you into the amicable atmosphere of savory meals and congenial company. Coquille Saint-Jacques, Sole Grenobloise, Cassoulet Toulousain, Gratin Dauphinois, Pots de Creme au Chocolat, Galette de Pommes de Terre au Chevre en Salade, and Tarte Tatin--are just a very few of the mouthwatering recipes included. Ms. Dannenberg also lists sources for bistroware, supply houses, furniture, mail-order emporiums, etc., in a directory at the back of the book. Paris Bistro Cooking is bound to bring pleasure. But, beware! This book inspires hunger!



2. I am a professional Chef in Boulder, Colorado. My apprenticeship included nine months in Paris and during that time I was entranced by Bistros of all types. This book not only captures the spirit and the essence of the Bistro experience, but also serves as a very useful guide to eating well, looking well, and being seen well while in Paris. I am ordering a second copy today since the first has met the demise of most loaned out books.



3. Excellent quality paper stock and hard-bound. Excellent and authentic recipes from Paris' finest bistros. I've made many of the recipes and have also travelled to these bistros. A trip to Paris planned around these bistros is really fun. Readers should also check out Linda Dannenberg's other Paris "cookbook", Paris Boulangerie-Patisserie.

5 comments about Saucier's Apprentice.

1. I first was introduced to this book at culinary school in the early 1990s. This is a modern look at the classic techniques of the 19th century Escoffier, the foremost authority on French cookery as established by Careme. Escoffier brought order to the professional kitchen, and maintained the high standards of the French palate. The recipes included in this book, however antiquated, are the basic principles of cooking all professional chefs, and serious "foodies" alike, should use in their cooking every day. With a little imagination, every cook can create his or her own signature dishes by using delicious sauces to accompany their fresh and perfectly cooked meat, fish or vegetable. Even more delightful, the historian in me is fascinated with the historical accounts of the development of French cookery; and the comic in me so enjoys the wit used in the author's address to such a serious subject of many a cook's discipline and heart.



2. If you like to cook and are interested in different sauces.this is a great buy!!!



3. My husband is a professional cook, he bought the 3 copies for himself and his co-workers. Very happy with the quality and excellent recipes.
   
   THANKS!!!



4. PURCHASED BOOK AS GIFT FOR MY SON THE CHEF. SEEMS TO HAVE SOME VERY INTERESTING RECEIPES. CAN'T WAIT FOR HIM TO TRY SOME OUT ON ME.



5. I'm very happy with the purchase of this book for my library. I've been teaching myself French Cooking. And this has been a big help to me in the sauce making. However, I do find a few differences in his technique from that of other authors on French Cooking. But still a great book to have and learn from. Sauce making is a fine art. And I've learned alot from this book.

5 comments about the girl & the fig cookbook: More than 100 Recipes from the Acclaimed California Wine Country Restaurant.

1. This book by restaurant owner Sondra Bernstein, with recipes by executive chef John Toulze represents the cuisine served at a chain of Sonoma County based restaurants after which the book is titled. Based on the passions of Ms. Bernstein and her staff, the book and the restaurants focus on figs; dishes based on figs; the produce of Sonoma County; the cuisine of Provence, France; and the similarity of the terroir of Sonoma with Provence.

   One object of the book is to publicize the chain of restaurants and the line of products based on the owner's love of figs. This is not too unusual, as I am certain this is one of the motives behind every celebrity chef / restaurant owner's cookbook. Some, like Tom Colicchio are less obvious about this interest. Others, like Emeril Lagasse, are pretty out front about this objective. All restaurant based cookbooks aim at providing the reader with some twist to their cuisine or it's presentation which adds sugar to the bait to create an interest in the restaurant(s).

   One special feature of this book is borrowed from Ms. Bernstein's distinguished California culinary neighbor, Thomas Keller of the French Laundry. This is the addition of sidebars on some of the restaurants' more important, or, at least, more interesting suppliers. This includes fig, mushroom, and cheese vendors, past and present. This highlights one weakness to the book, in that it is so thoroughly based on what is available from the gardens and vineyards of Sonoma County. Not everyone in the United States is blessed with access to wild mushrooms and the talented foragers who supply them, or to cheeses from artisinal cheese makers. Happily, the chef / recipe writer has supplied generally available products to substitute for his Sonoma pantry.

   The cornerstone of the book's cuisine is the parallel between the Sonoma and Provence produce and the cuisine which can be based on that similarity. Therefore, it should be no surprise to see most recipes appear to be straight out of the pages of books by Patricia Wells and Lydie Marshall. One of the most pleasant parallels is that the Bernstein / Toulze cuisine is based on fairly simple recipes, often with the kind of recipe modularity of sauces and pantry preparations common to an influence from Julia Child. The recipes for stocks, for example are about as simple as they come. There is no Thomas Keller / Judy Rodgers obsessiveness about technique here. Most recipes follow a recent quote I heard from Wolfgang Puck who said that the trick was to start with great ingredients and try not to mess them up. There are some unusual twists, such as the cooking oil of choice, a `blended oil' of one part olive oil and three parts canola oil. I am totally baffled that disciples of Provencal cuisine should eschew pure olive oil.

   The recipes are organized by size and role of the dish rather than by main ingredient. Recipe chapters are:

   `a small bite' hors d'ourves with figs, radishes, mushrooms, olives, shellfish, charcuterie, and crackers
   `from the garden to the stockpot' soups, including many Provencal classics
   `in the salad bowl' with lots of vinaigrettes, figs, asparagus, beans, endive, beets, walnuts, and cheese
   `large plates' 25 familiar dishs such as pastas, coq au vin, duck cassoulet, and lamb shanks
   `sauce over and under' with lots of butter, aioli, pistou, rouille, citrus, shallots, remoulade, and figs
   `on the side' with lots of balsamic reductions, familiar vegetable, polenta, couscous, olives, mushrooms...
   `sweets' with lots of figs, apples, pears, nuts, lavender, cheese, and cream

   The cuisine owes a fair amount to the exchange of cuisine between Provence and northern Italy, with a fairly substantial contingent of recipes involving pasta, risotto, polenta, cipollini onions and balsamic vinegar. This makes the abandoning pure olive oil in favor of the blended oil even more puzzling. In spite of this mystery, I am certain that these recipes, especially those based on figs, are superior to many and worthy of the authors' dedication to Provence.

   One very serious aspect of the restaurants' connection to Provence is Ms. Bernstein's commitment to wines based on varietals originating in the Rhone valley rather than the wines which made Napa and Sonoma wines famous. These are the Carignane, cinsault, Grenache, Roussanne, Syrah and Vognier grapes. All but the Syrah are unfamiliar to me, but that's just a symptom of my ignorance of wine. Each recipe gives a very simple recommendation of wine selected from this list. The emphasis on simple is important to contrast it to the elaborate, sometimes arcane recommendations given by Patricia Wells and others.

   The authors' dedication to their chosen cuisine and their featured product is genuine and fruitful, producing many simultaneously simple and worthy recipes. There are occasionally long recipes for standards such as cassoulet and coq au vin, but that should be no surprise. They have convinced me to look forward to a visit to their restaurants if I ever get to northern California.

   Recommended recipes for even novice cooks. A good read at a fairly reasonable list price. If you already own 10 books on Provence cuisine, you may want to take a pass.




2. As a local who lives and works within two blocks of the girl & the fig restaurant, I admit to being biased, but I just have to correct the previous reviewer: the girl & the fig restaurant is not and has never been a chain! There's only one restaurant, and it's my favorite place to take visitors who want to experience authentic Sonoma Valley cuisine at its very yummiest and most inspiring. The cookbook is a delicious introduction to the area for foodies who are still planning their first visit ... and a great way to keep the experience alive for those who can't wait to come back. I highly recommend it.



3. My first experience with Girl and the Fig was it's first home in Glenn Ellen, CA. which is still there. The restaurant quickly became a favorite. The newer restaurant in the town of Sonoma, also excellent, has a wonderful bar. Great place to join friends for a glass of wine from their excellent wine list or enjoy one of the best martinis. They have also opened a restaurant in Petaluma, CA.
   I am delighted that they have finally come out with this wonderful cook book. It represents the best of the Girl and the Fig's cuisine. I love to cook and I am thrilled to have this cook book in my collection.



4. I purchased this for a Christmas present and she loved it! There are some recipes that are a little too fancy for my taste, but otherwise this book includes great recipes to serve with individual wines.



5. For me, this book was a fun and very usable introduction to a new world of foods...and the Rhone-style wines that go with them.
   
   I admit it: I'd rather go to Sonoma than to Napa. And when I do go to Sonoma, I always try to visit the author's restaurant, The Girl and The Fig, located on the corner of the Town Square. When I can't be there, I love using the book at home to remind me of being there.
   
   I like this book a lot and use it about once a month.

5 comments about A Baker's Odyssey, includes DVD: Celebrating Time-Honored Recipes from America's Rich Immigrant Heritage.

1. Golden baked goods never looked so good. What pushes this cookbook a head of the pack is the enclosed DVD. The author takes time to demonstrate some of the recipes enclosed in the book that some might find challenging. Starting with pie crust, he also includes, Swedish cake, motza, cannoli and about 4 other recipes on the DVD. Having a DVD demonstrating some of the recipes with a cookbook is long overdue. I'm glad the cookbook world is finally attempting to incorporate technology where it can really benefit. Pairing this type of visual instructional manual with a diversity of recipes makes a great cookbook, a fabulously useful one. Not only does it basically begs you to try the recipes because you don't have an excuse with the enclosed demonstrations. But is helps insure success of the recipes it demonstrates. This should be the standard for most cookbooks.
   
   Another thing that sets this cookbook apart is that it's a diverse offering of international baked goods. Mexican, Jewish, Italian, Hungarian, Thai, Chinese, Norwegian, Middle Eastern (Iraqi, Lebanese), Nigerian and so much more. Technology meets culinary diversity in the cookbook world, I hope this is the beginning of many.
   
   This is a great gift for any occasion for someone who is afraid to bake and needs a little help. It will aslo be of interest to the seasoned baker who would enjoy a diversity of recipes added to their collection. This is also a great cookbook for parents to work on with their kids as a family activity because of the demonstrations. These types of activities can inspire creativity, critical thinking skills, and lead one to making a Basic Home Economics Course right in your own home!
   
   Hopefully this book's use of of technology will become the standard and not the exception.



2. "A Baker's Odyssey" is thick with recipes of all kinds---fried sweet pastries and doughs, flatbreads, savory & sweet pastries, yeast breads & pies (both sweet and savory), cookies, cakes, tortes, and more.
   
   There are a few small bundles of color photos in the book. Most of the time I'm happy either way when it comes to the presence of photos---they aren't a must-have for me the way they are for some folks---but given the wide array of unusual (to me, anyway) treats in here, I would have loved more photos. The ones that are here are gorgeous, though.
   
   There are plenty of notes on ingredients, which is incredibly helpful given that, for example, you might not have worked with lard before. Mr. Patent even includes instructions for rendering your own so it'll be of better quality than that found in your average grocery. There are also plenty of notes on equipment; just because these are traditional recipes doesn't mean you have to forgo modern convenience appliances!
   
   A Baker's Odyssey includes recipes from all over the world---Kahk from Iraq; Puff Puff from Nigeria; Casatelli from Italy; Lebanese pita; Norwegian lefse; and on and on. I'd say that hands-down the biggest hit out of the recipes we've made so far was the Kachauri, fried flatbreads stuffed with a spiced split pea mixture. Cheese Sambouseks were quite popular as well---pockets stuffed with an egg-and-cheese mixture. We made a delightful whole wheat oatmeal bread as well as the tasty, crunchy little Kahk nibbles.
   
   The recipes are clear and easy to read. So far I've only found one editing snafu (two slightly different sets of instructions to divide up a dough in one paragraph, such that it took a moment to realize I wasn't supposed to try to divide up the dough multiple times) and it was easily recognized and dealt with. All in all, I expect this will become one of our more treasured bread books. I just love being able to try out the vast wealth of recipes from around the world.



3. `A Baker's Odyssey' by professional Zoologist, Greg Patent is a sequel to his excellent `Baking in America' and is also different from the rich selection of books we have on American desserts from the likes of Nancy Baggett, Wayne Harley Brachman, and Judith Fertig. It is most similar to `A Baker's Tour' by noted baking author and teacher, Nick Malgieri, except that Professor Patent limits himself to baking imported into the United States by Immigrants.
   This book successfully emulates the virtues of `Baking in America' in many ways. First, it is a superior reference on how to recreate authentic recipes for many classic international dishes, plus some great homegrown dishes, especially from my favorite Pennsylvania Dutch corner of the world. Second, its discussion of the fundamentals is far more nuanced than one would expect in a book intended to be a collection of traditional recipes.
   The very first recipe I checked, for the Russian Easter bread, kulich, is a fine example of both how thorough and how `ethnic' Patent's recipes can be. I have found and made similar recipes in both Betsy Oppenneer's `Celebration Breads' and in `The Best of Gourmet, 20th Anniversary Edition', and it is fascinating to see what the three recipes have in common and what is different. The most surprising common feature is that all three recipes call for baking the bread in two pound coffee cans. And, I can testify from experience that one strays from this recommendation at your own risk. I have mad kulich in three quart soufflé dishes and in 1 quart soufflé dishes, and neither one came out quite as good as I expected. There is something about the metal and the tall thin shape of the container which seems to be needed. The problem is that all 2 lb coffee cans today come with easy open tops, with pronounced lips, which make them virtually unusable as baking pans. I found that small metal springform pans are a reasonable substitute to the metal coffee cans. One simply has to carefully follow the directions on how to determine when the baking is done. The primary difference between Patent and the two more `modern' recipes is that Gourmet and Oppenneer both call for two rises of four hours or less while Patent's grandmother's recipe calls for three rises totaling up to eight hours. Less significant differences are that the modern recipes add saffron. I constantly puzzled over how Russian peasants could get or afford saffron. Patent's ethnically accurate recipe achieves the yellow coloring form using plenty of eggs and butter.
   The second recipe I checked was the classic Pennsylvania Dutch shoo fly pie. Not only does Patent include one, he includes two, both from authentic sources, Betty Groff and William Woys Weaver. So, Patent remedies the omissions in practically every other authors' book(s) on `American' baking.
   Another ethnic recipe very important to me are the Hungarian Walnut Torte, classically flourless, with `body' provided by walnuts and bread crumbs and lift provided by egg whites. Patent gives ample instructions on being careful not to over bake, but I'm surprised he gives no special instructions on how to avoid droopy centers. I'm totally amazed that my grandmother was able to make this cake without a droopy center. When my aunt took over the duties of making it for my birthday, her cake always drooped.
   The last recipe near and dear to my heart I found was for Apple Strudel. Like every other recipe, this one comes from an authentic German recipe, relayed by an authentic German! The highlight of the recipe is that it includes instructions for making strudel dough from scratch. There is a family resemblance between strudel dough and the Greek Phyllo dough, but anyone who has improvised strudel with Phyllo knows they are simply not the same thing. German / Austrian strudel dough is a bit easier to make, and has more body to it.
   As I have intimated above, every recipe comes from an authentic source. Patent had a good start for his cosmopolitan sources, as his parents were Iranian and Russian, and he was born in China. And, virtually all the recipes have a basis in home baking. There is not a trace of artisanal baking from ambient wild yeasts, something which can only be done effectively with a commercial bakery which specializes in such breads. Thus, the whole world of artisanal breads is left for other writers. But this is no loss, as this is a very well-tilled field of writing.
   It is just a bit surprising to find no hot cross buns, especially since it did not appear in `Baking in America'. It is not surprising to find no buttermilk biscuits, since that did appear in `Baking in America'. But Irish Soda Bread, even the `Spotted Dick' variety is here.
   The obligatory list of sources at the back of the book is as good or better than I've seen elsewhere. If you love baking `ethnic', this book and its predecessor are a superb pair of references, especially if you don't have lots of room for a dozen baking books.
   The book includes a DVD which, I am happy to say, includes techniques on two of my favorite recipes cited above, the apple strudel and the Hungarian walnut cake.
   There are many, many good baking books these days. If traditional recipes are your thing, there is nothing better than these two.



4. Baking is made easy with the enclosed dvd. I always prefer to bake instead of fry, this gives me more options. I also recommend Finger Licking different.



5. After hearing the author on NPR, I was expecting the book to have a bit more in the way of savory recipes. That being said, this book contains the only recipe I've ever found for the real Russian kulich I had as a child. While time consuming,the recipe is easy enough to follow for an experienced baker. The result was magnificent-the only perfectly scented and textured kulich I've ever managed to make.

5 comments about The Fundamental Techniques of Classic Cuisine.

1. I give this book 5 stars for the information herein.
   
   But for how the book is constructed---sorry, NO STARS. I've had this book for only a short time. It's been carefully stored, flat on a table, so there has been no stress put on the binding. I've handled it carefully when perusing the contents, which I've done only a half dozen times or so.
   
   Last night I discovered that the cover has ripped from the binding. What I have now is a hunk of bound pages without a cover. For the price of this book, FIE ON THE PUBLISHER / BOOK MAKER for allowing careless construction.
   
   Sadly, this purchase was a 100% waste of a lot of money because the book is essentially unusable.



2. If you can't attend FCI this book must be the next best thing. Home cooks should not be put off, however, this is a treasure chest of wonderful ideas,techniques, information and recipes. Oh to have the time to cook the recipes from front to back!
   
   Please F.C.I. put together a volumn 2 the world will be a better place for it.



3. Like someone else here my binding went after like two days.
   
   Also, the recipes don't work at all. It's as if they've never tried them themselves.
   
   I feel very ripped off.



4. 1ST off, this is not a cookbook, but a textbook. Should you be interested in vastly improving your skills in the kitchen, buy this instead of wasting time watching "celebrity" cooking shows. Following the information provided in this book will not make you a professional chef, but will allow you to create and serve dishes that will make you the envy of the "foodie" group.



5. For me this book does not serve as a collection of everyday recipes but special occasion recipes. Because it's pretty complicated and time consuming to make. But again, I would still recommend it to those who sometimes need to make a perfect formal dinner and those who want to understand the basic of cooking.

5 comments about French Lessons: Adventures with Knife, Fork, and Corkscrew.

1. I am ready to go back to France after reading this book. Anyone with a love of good France, light humor and beautiful countryside of France, should read this book.



2. In this wonderful look at Gallic Culture and Cuisine, British Francophile Peter Mayle visits several food fairs and celebrations in the French countryside and takes us along for the ride in this tale that is part travelogue/ part food guide. The tales are usually funny, interesting and mouth watering. I nearly drooled on some of the pages reading his description of the elegant dishes that were served.
   
   I've never learned so much about Frog Legs, truffles, snails, or cheeses. I only regret is that he missed the festival celebrating the sausage that my Canjun relatives call Boodat.
   
   Conviently there is an appendix with addresses and phone numbers for anyone contemplating a trip to France to attend one of the festivals themselves.



3. As a former (and once-again) food writer, I must say this book is deliciously entertaining. I'm still in process of devouring the entertaining writing. Very well done. Any serious foodie will enjoy it!



4. This book chronicles the adventures of Peter Mayle through the French country-side armed with knife, fork and corkscrew. His delightful sense of humor is present through out his epicurean journey. He attends amazing food events. There is the religious celebration of the black truffle. the marathon where every stop is hosted by a winery ( complete with tastings through-out the 26.2 miles!!) and the "interesting" fair of the ESCARGOT! You will understand how seriously the French take their food when you read this book..or do they just like to have fun!



5. "It was a pleasure just to be alive." ~ Peter Mayle, on his experience in France
   
   Peter Mayle's "French Lessons" is an engaging book about French cuisine. He takes the reader off the beaten path to vicariously experience new discoveries. Along the way we find cooking advice (what type of pan to use when making an omelette), health spas, festivals, beaches, marathons and cheese eating competitions.
   
   In one adventure Peter Mayle takes the reader to a Catholic mass which celebrates the expensive black truffle (they are auctioned off before lunch). His vivid prose enlivens the imagination. Through his writing we experience all the nuances he is enjoying.
   
   As someone who makes her own croissants I am always eager to read about French cuisine. This is a warm cozy read, the type of book you curl up with in the winter or read in the summer in the shade.
   
   If you love Peter's books I know you will adore: The "A Year in Provence" Movie.
   
   ~The Rebecca Review
   Once I spent a weekend in Paris