Menu from the Midi

Menu from the Midi is a heartfelt tribute to the brightest culinary stars of southwest France. Colin Taylor's admirable research—including in-depth interviews—reveals the history, legend, and cultural influences that most impact each gastronomic delight. For example, there's a meaningful variation between Blanquette de Limoux—perhaps the oldest sparkling wine in the world—and Crémant de Limoux. (Both the grape composition and process are different.) An authentic Cassoulet de Castelnaudary—the ultra rich white-bean dish—must be cooked in a special casserole and prepared with a specific white bean, Le Haricot de Castelnaudary. And then there's the decadent pungent king of cheeses, Roquefort. Its milk comes from only one breed of sheep—the Lacaune—which must be raised within a certain area around the town of Roquefort, roam free for a certain part of the year, and eat hay and cereal produced in a certain locale. And let's not forget the 14-day ripening period—in a subterranean cellar! That's what it takes to earn a Roquefort label in these parts. Foodies and French history buffs alike will appreciate this narrative filled with fascinating facts and entertaining insights related with precision, as well as flair. In describing the Fête du Cassoulet, the author writes, “...and nowadays the festivities last for five days and five nights during which the town bubbles and lets off steam like a piping-hot cassoulet fresh from the oven.” Colin Taylor has lived in southwest France for two decades and his affection for his adopted region rubs off on you from the get-go. After reading the last page, you can't help but have a vastly increased appreciation for French food from the Midi, and you will be inspired to visit the area to sample as many of the entries on this menu as you can. In the meantime, thankfully, there are the tempting recipes included at the end of each chapter. But if you're not a cook, there's a solution. You can always transport yourself to this rich culinary zone by popping the cork on a bottle of fizz—Blanquette de Limoux, of course.

A thoroughly interesting and enjoyable read. The author's passion for his writing and for his food and drink is clear from start to finish, which captivates you as the reader and takes you along on the journey in the book. Whether a fan of France, food or history, the combination of the three works perfectly in both a fun and informative way. The only con is that it will certainly leave you feeling hungry, though thankfully there are some great recipes at the end of each chapter!

I thought I knew a lot about French food – until I read this book and then I realised there's much more to learn. Luckily, Colin Duncan Taylor is happy to impart his considerable knowledge on the topic. I had no idea that it was Catherine de Medici who introduced sorbets to France when she married the future King Henri II in 1533. That's just one of the scintillating little factoids that the author uncovers in his quest to find out about mushroom hunters, pink garlic, Black Gascon pigs and more. The book is full of quotes and anecdotes. I loved an Englishman's view of garlic published in 1594: “Garlic makes a man wink, drink and stink.” Winking at that time meaning to inflame lust! Frequently fascinated and surprised by what he finds, the author delves deep into the history and production of the traditional foods of the south of France. And takes the reader on the tasty journey with him. His serious research includes meeting cooks, producers and fellow diners. If you love history, are a Francophile, or curious about the origins of French food, this book will take you on a delicious and intriguing journey. Great read.

Another great read from Colin Congratulations on another interesting and informative book. I thoroughly enjoyed this gastronomic journey from beginning to end, wishing I could be there to sample the menu along the way. Colin's knowledge and passion is truly evident in his writing and I admire the amount of time and research put into this well written and cleverly structured book. I look forward to a glass of Armagnac on the terrace next time I am in France.

This is a thoroughly delightful book , which will appeal to foodies , historians and francophiles as well as the general reader . I enjoyed immensely the ambience , the history, the research , the recipes and the reflections it encompassed. Carried along by the author , I felt I was back in the Midi , more fully appreciating what I already knew , and yet discovering new aspects and details , ; as well as the challenges faced by those who love their land and its produce , and the challenges yet to come. This is the thinking persons " foodie " book. It is to be savoured , reflected upon, and re-read many times over. I will be buying it for friends and family as well. Highly recommend.