The author has for the last 20 years shared her life with a sculptor whose appetite for marble and sedimentary rocks has taken them to Tuscany, Catalonia, Naxos and Apulia. She has written a passionat
Pierre's recipes are studies in ethnology as much as they serve as the essentials of French cuisine. Terence Scully (French emeritus, Wilfrid Laurier U.) provides a new English translation of this sev
