Best food writing 2000

About this book

During a year in Burgundy as in-house cook at Anne Willan's famous cooking school, Ecole de Cuisine La Varenne, Amanda Hesser forged a delicate relationship with M. Milbert, the chateau gardener, in her captivating cookbook/memoir, she delineates the often roundabout routes by which the fruits of the garden made their way to the kitchen.