Fanny in France
Travel Adventures of a Chef's Daughter, with Recipes
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- USD 6.99
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- USD 6.99
Descripción editorial
From famed chef Alice Waters, a treat for anyone who loves France, food, adventure—or all three!
Fanny is a girl who knows a lot about food and cooking since she’s grown up in and around the famous restaurant Chez Panisse in Berkeley, California. When Fanny’s mother, Alice Waters, the chef and owner of Chez Panisse, starts to watch her favorite old French movies, Fanny knows soon they’ll be packing their bags and traveling to France for a visit. In this sparkling book of whimsical stories, Fanny recounts some of her most fun-filled adventures with French friends and food. Join Fanny as she helps cook a huge bouillabaisse in Provence; learns how to make fresh cheese from a shepherd high up in the Pyrenees mountains; hunts for wild oysters off the coast of Bordeaux, and discovers how one chicken can feed nine people, if served a certain way.
Fanny in France is also a beginner’s cookbook with forty simple, French-inspired recipes that encourage children and adults anywhere to cook and share delicious snacks and meals with family and friends using basic methods and the most sustainable ingredients.
PUBLISHERS WEEKLY
As she did in 1992's Fanny at Chez Panisse, also illustrated by Arnold, renowned chef Waters writes in the ingenuous voice of her (now adult) daughter in a combination gastronomic travelogue and cookbook. A nine-year-old student at a French school in California, Fanny peppers her anecdotal narrative with French phrases as she describes meals that she and her parents shared while visiting various friends in France. Their tables are laden with freshly baked bread, wine made from the bounty of nearby vineyards, just-caught fish, and homegrown olives and produce. Fanny eagerly pitches in, helping gather oysters in a Bordeaux bay, bake bread in an outdoor oven in Corsica, and milk sheep in the Pyrenees before making cheese. Many of the foods described reappear in the 41 recipes that make up the second half of the book, which range from accessibly simple (roasted almonds with sage, vinaigrette) to sophisticated and complex (bouillabaisse). Arnold's airy, sun-drenched paintings intensify the warmth of this celebration of family, friends, and food, best for young readers with an established interest in cooking and French culture. Ages 10 up.
