Duck Season



A Delicious Memoir About The Eight Months Food Writer David McAninch Spent In Gascony A Deeply Rural Region Of France Virtually Untouched By Mass Tourism Meeting Extraordinary Characters And Eating The Best Meals Of His Life.Though He D Been A Card Carrying Francophile All Of His Life, David McAninch Knew Little About Gascony, An Ancient Region In Southwest France Mostly Overlooked By Americans Then An Assignment Sent Him To Research A Story On Duck After Enjoying A String Of Rich Meals Armagnac Flamb Ed Duck Tenderloins Skewered Duck Hearts With Chanterelles A Duck Confit Shepherd S Pie Strewn With Shavings Of Foie Gras He Soon Realized What He D Been Missing.McAninch Decided He Needed A Permanent Fix He D Fallen In Love Not Only With The Food But With The People, And With The Sheer Unspoiled Beauty Of The Place So, Along With His Wife And Young Daughter, He Moved To An Old Millhouse In The Small Village Of Plaisance Du Gers, Where They Would Spend The Next Eight Months Living As Gascons Duck Season Is The Delightful, Mouthwatering Chronicle Of McAninch S Time In This Tradition Bound Corner Of France There He Herds Sheep In The Pyrenees, Harvests Grapes, Attends A Pig Slaughter, Hunts For Pigeons, Distills Armagnac, And, Of Course, Makes And Eats All Manner Of Delicious Duck Specialties Learning To Rewire His Own Thinking About Cooking, Eating, Drinking, And The Art Of Living A Full And Happy Life.With Wit And Warmth, McAninch Brings Us Deep Into This Enchanting World, Where Eating What Makes You Happy Isn T A Sin But A Commandment And Where, To The Eternal Surprise Of Outsiders, Locals Life Expectancy Is Higher Than In Any Other Region Of France Featuring A Dozen Choice Recipes And Beautiful Line Drawings, Duck Season Is An Irresistible Treat For Francophiles And Gourmands Alike.Duck Season

Is a well-known author, some of his books are a fascination for readers like in the Duck Season book, this is one of the most wanted David McAninch author readers around the world.

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  • Paperback
  • 288 pages
  • Duck Season
  • David McAninch
  • 07 August 2017
  • 9780062309433

10 thoughts on “Duck Season

  1. says:

    Probably the best travel memoir about France I ve read Each chapter focuses on a unique Gascon culinary or cultural experience and is deceptively funny and engaging all the while, McAninch is drawing you in We know from the start that he and his family plan to be in Gascony for less than a year, creating a sense of urgency around both their stay and the strong but slowly fading heritage McAninch has fallen in love with Tradition and change are simultaneously present throughout By the end, I was feeling super sad they left, dismayed at the thought of Amandine selling her cheese van, guilty about my complicity in the Instagramming of the world, but also somehow reassured that there will probably always be someone well, three people pouring batter onto a rotating spit before an open flame for two and a half hours to create a three foot gateau a la broche in Gascony.I also learned a lot of really useful French vocabulary Le troisi me age A nice way to refer to retireesPiment A hot pepper as in, Eh ohh, tu es un piment Je vous emmerde Screw you or, as I like to think of it, I enshit you Debrouillard Resourceful, in a MacGyver sort of...

  2. says:

    Not a great book, but it will make you hungry.

  3. says:

    Excellent book If you love food or France you will love this book Similar to A Year in Provence, only better.

  4. says:

    I received a finished copy of Duck Season by David McAninch in exchange for an honest review I loved it so thank you Harper Collins for sending me this wonderful book.David McAninch, a professional writer for magazines such as Chicago magazine and Saveur and an unrepentant foodie, in 2014 moves himself, his wife, and 6 year old daughter to France for eight months He chooses a small village in rural Gascony in the South of France an area which is overlooked in favor of upscale spots such as Provence After all, A Year in Provence had already been written They move into an abandoned 200 year old textile mill, determined to live like Gascons And cook and eat the traditional dishes, most of which center around duck duck breast, duck fat, duck legs, duck fat, duck hearts, duck skin cracklings Lotsa duck McAninch writes with wry humor as he describes his friends and neighbors and his experiences as he joins in the various feasts, fetes, and rituals of his adoptive home Think George Plimpton attending the slaughter of a pig named Mimi, participating in a pigeon hunt he missed , visiting an eating club for rug...

  5. says:

    3.5 starsEnjoyable slow read to pick away at Could have used personal context to bring Michele and Charlotte into the picture, and even the author himself But it was well organized and charming.

  6. says:

    Though I am no foodie, I enjoyed this book greatly Very well written with wonderful descriptions of food, culture, countrysides, and life among a small village in France.

  7. says:

    3.5

  8. says:

    Food memoirs are my escape reads, and this one did not disappoint It was a delicious mental vacation into southwestern France.

  9. says:

    I received an uncorrected proof copy of this book from HarperCollins In this memoir, food writer David McAnninch details the eight months he and his family spent exploring the regional diet of Gascony An area of Southwest France, the region is deeply rural and largely distant from tourism, providing the author with a look inside regional cooking and eating practices of the region While there, McAnninch explores numerous ways of preparing duck, herds sheep, witnesses a pig slaughter, participates in an hours long preparation of a traditional cake, tries his hand at making various regional dishes, and is invited into the homes of numerous local Gascons.This memoir explores the ancient food preparation techniques of the Gascon region, many of which are rooted in old farmhouse practices The name is no misnomer Gascons raise and consume a tremendous amount of duck annually and many of the recipes and dishes described in the book center on duck and duck fat Despite the difficulty of describing a subject that is better experienced firsthand, McAnninch does an admirable job of vividly describing his culinary exploits as well as the finished product, including both...

  10. says:

    Makes me want to go to Gascony, drink the wines, eat foie gras, duck confit and hike in the Pyr n es

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