One More Croissant for the Road: Felicity Cloake

Product Information

A land of glorious landscapes, and even more glorious food, France is a place built for cycling and for eating, too - a country large enough to give any journey an epic quality, but with a bakery on every corner. Here, you can go from beach to mountain, Atlantic to Mediterranean, polder to Pyrenees, and taste the difference every time you stop for lunch. If you make it to lunch, that is…

A battered van appears behind her, the customary cigarette dangling from its driver's-side window… as he passes, she casually reaches down for some water, smiling broadly in the manner of someone having almost too much fun. 'No sweat,' she says jauntily to his retreating exhaust pipe. 'Pas de problème, monsieur.' One More Croissant for the Road sees ‘the nation’s taster in chief’ Felicity Cloake embark on the trip of a lifetime, cycling 3,500km across France in search of the definitive versions of classic French dishes. Felicity has long established herself as an absolute authority on everything that is important about food. This lively and charming account of her search for the ultimate Quiche Lorraine, la meilleure Tarte Tatin and a Cassoulet par excellence culminates in a triumphant two-wheeled tour of Paris’ boulangeries in pursuit of France’s finest croissant. Accompanied by charming line illustrations, each chapter concludes with Felicity putting this newfound knowledge to good use in a new ‘perfect’ recipe for each dish, the conclusion of her rigorous and thorough investigative work on behalf of all our taste buds. Whether you are an avid cyclist, a Francophile, a greedy gut, or simply an appreciator of impeccable writing - this book will get you hooked' - YOTAM OTTOLENGHIPour on top of the cherries, carefully put into the hot oven and bake for 50 to 65 minutes until firm on top with a slight wobble in the middle.

a targeted victim, the documentary doesn't go into her story or the people she left behind. Leave it to men- This is the creamy, chunky version that you will find in Limousin bakeries, rather than the crisp clafoutis served hot for dessert in restaurants and after dinner. Sturdy and surprisingly portable, it is a good choice for a picnic at the height of cherry season, although make sure you warn people to watch out for stones. Leaving them in may seem like the height of laziness, but in fact it adds to the fruit’s flavour, as well as making life considerably easier for the cook. (The use of demerara sugar is a tip from the food writer Sarah Beattie, who lives in the south-west of France.) Such a shame because the title is clever, and the idea for the book is good, and there are a few brief funny parts.

At university, free at last to choose for myself, I too rebelled, scorning the creme brulee on offer at the local branch of Pierre Victoire in favour of a Japanese restaurant called Edamame, where I saved up for weeks to nibble bright-green soya beans straight from the pod. Needless to say, this – and the raw fish that followed – blew my tiny mind, just as the accompanying wasabi blew my sinuses. French food felt beige and bland in comparison. Familiarity breeds contempt, however unfair that may be. The nation’s ‘taster in chief’ cycles 2,300 km across France in search of the definitive versions of classic French dishes. I started watching Buffy from the beginning 8 years ago when it was on Netflix, but then it was moved off and we watched

how he was blown up in the car vs. the story that forensics found (that he wasn't fully sitting in the car, Drain the mussels and tip into the pan. Cover and cook until most of them have opened – about three minutes.A land of glorious landscapes, and even more glorious food, France is a place built for cycling and for eating, too – a country large enough to give any journey an epic quality, but with a bakery on every corner. Here, you can go from beach to mountain, Atlantic to Mediterranean, polder to Pyrenees, and taste the difference every time you stop for lunch. If you make it to lunch, that is… Remove the stalks from the cherries, but don’t bother to stone them unless you are feeling very energetic. Put them in the base of the dish – they should cover it in a single layer. Eat any extra cherries. Part travelogue, part food memoir, all love letter to France, One More Croissant for the Road follows 'the nation's taster in chief' Felicity Cloake's very own Tour de France, cycling 2,300km across France in search of culinary perfection; from Tarte Tatin to Cassoulet via Poule au Pot, and Tartiflette. Each of the 21 'stages' concludes with Felicity putting this new found knowledge to good use in a fresh and definitive recipe for each dish - the culmination of her rigorous and thorough investigative work on behalf of all of our taste buds.