(Prospect Books) Peter Graham. Mourjou: The Life and Food of an Auvergne Village. Plant-based Filled with recipes for local

Filled with recipes for local fare contributed by the ladies of the church (roast partridge

and idyllic beauty

with recipes in alphabetical order for Colorado trout

With its charming specially commissioned illustrations

These recipes are achievable for home cooks of all abilities and are accompanied by narrative texts on Nordic culinary history

(Prospect Books) Peter Graham. Mourjou: The Life and Food of an Auvergne Village. Plant-based Filled with recipes for localIllus. by Peter Campbell, incl. map of the region. Pictorial wrappers. First Paperback Edition. London: Prospect Books, 2004. Peter Graham laces recipes together with extended introductions which reflect on the life of the countryside, his travels around it, and his long residence in it. The food of the Auvergne exemplifies that regionality that is so special to the complex whole that makes up French cookery. It is an amalgam of influences exerted by