The Auberge of the Flowering Hearth
From Wikipedia, the free encyclopedia
 |
This article needs additional citations for verification. Please help improve this article by adding reliable references. Unsourced material may be challenged and removed. (September 2008) |
|
|
This article needs references that appear in reliable third-party publications. Primary sources or sources affiliated with the subject are generally not sufficient for a Wikipedia article. Please add more appropriate citations from reliable sources. (September 2008) |
The Auberge of the Flowering Hearth by Roy Andries De Groot, was published in 1973, in which de Groot writes about the time he spent at a French inn by that name (L'Auberge de l'Atre Fleuri in St-Pierre-de-Chartreuse, Savoy) and the good meals he ate there. It addresses the logic of constructing a meal of several dishes so that they harmonize with one another, to the use of primarily local and seasonal ingredients to contribute to this harmony, and also an internal harmony within individual dishes. It is also a snapshot of old-school aperitifs, such as kir, and illustrates how a kitchen of little pretension can put out world-class food in an environment of passion, hard work, sound technique, long experience, etc. One of the more interesting aspects of the book is that de Groot was blind.
[edit] References
de Groot, Roy Andries (1973). Recipies from the Auberge of the Flowering Hearth: A Gastronomic Adventure at the Finest of the French Provincial Inns. Indianapolis/New York: The Bobbs-Merrill Company, Inc.. p. 444. ISBN 0-672-51773-6.
