The Elusive Truffle

by Mirabel Osler

In years gone by, the traveller in France could rely on coming across a restaurant where the tables were ready-laid with heavy cotton napkins, a carafe of wine and a basket of freshly baked bread, and where the ensuing meal would encompass recipes of remarkable local dishes handed down from generation to generation. But no longer.

In an inspiring quest for this rapidly disappearing traditional cuisine and culture, Mirabel Osler travels the length and breadth of France, focusing on individual chefs and restaurants, exploring producers and suppliers such the travelling butchers and bakers, and the local markets where much of the produce is bought. It is an enticing and evocative picture of a way of life which is fast being eroded by the modern world, but also an affirmation that, for some, the old traditions will always survive.

Paperback

First published August 31, 2010

Reviews

[Amy · Rating 4 out of 5]

This book sounded interesting when Tintti offered it in a Bookring. The cover of this book is edible- lush and rich in savory food images. Even if the content doesn't match, I am already richer for the visual images and the teasing thoughts that the name has evoked since I first heard it.

This book is published under the title "Spoon with Every Course: In Search of the Legendary Food of France" in the US. Not only does it lack the intriguing title, but the cover is not nearly as lush as the one for The Elusive Truffle...when I picked up the book to read, I would look at the cover and start to salivate!

Not being able to speak French, (and in fact, being a little intimidated by some aspects of the culture when I was there...afraid I would do something stupid and grossly American, I guess) I wasn't as aware of the translation mistakes. At first, the editing, or lack thereof, bothered me. The effusive use of modifiers took some getting used to.

But, I did settle in and marvelled over Simon Dorrell's wonderful drawings. I admired Osler's quest- the very desire to try and perserve a vanishing piece of traditional cuisine and culture is commendable. I wish we had markets like she describes- though I have no idea how to pluck a chicken.

One nice surprise was the chapter on Normandy...20 years ago, we spent part of our honeymoon in Normandy. We arrived via Dieppe, and while I am not sure that the restaurant she describes is the one we went to, it was close enough to evoke wonderful memories. It also was that visit to Normandy that introduced me to Calvados.

[Hollie · Rating 3 out of 5]

The writing is beautifully descriptive, and the author’s collection of French culinary terms is expansive. I wish I spoke French or at least had the patience to look up all the French words without an English translation, for which there are many.
This book is just what it says it is, a book about French cuisine. It made me hungry every time I read it, but I wasn’t drawn back to it every time I put it down. However, if you’re interested in French cooking, I recommend this.

[Anna Carr · Rating 5 out of 5]

one of my top ten

[Louise Davy · Rating 3 out of 5]

A book about food rather than a recipe book. It's a gentle dawdle through the past of regional French cookery.