Food Wine Burgundy

Food Wine Burgundy

3.5 2
by David Downie, Allison Harris
     
 

For decades, David Downie and Alison Harris have been exploring Burgundy—they walked clear across it in 2006—reporting on their finds for top magazines and newspapers worldwide. This is the third Terroir Guide they have collaborated on and perhaps the most detailed and personal of any so far. Burgundy is one of France’s great food and wine regions

Overview

For decades, David Downie and Alison Harris have been exploring Burgundy—they walked clear across it in 2006—reporting on their finds for top magazines and newspapers worldwide. This is the third Terroir Guide they have collaborated on and perhaps the most detailed and personal of any so far. Burgundy is one of France’s great food and wine regions. Many of the world’s most sought-after wines are produced there; so, too, are some of the most underrated, underpriced white wines in France. Each of Burgundy’s five wine districts is thoroughly explored in this guide, with recommendations on which wines to buy and which wineries to visit. Wine terminology is explained in a way that anyone can understand. On the food side, Burgundy still has a surprising number of luxurious restaurants, as well as dozens of country auberges visitors dream of discovering. Downie leads you to just such places, as well as to specialty food shops where you can taste the region’s terroir firsthand. Burgundy’s lush scenery distills the essence of French terroir, and each of its subregions has a distinctive character where the architecture and art reflect this storied diversity.

Editorial Reviews

From the Publisher
“…an excellent companion for food-loving travellers, particularly as it also includes specialist food suppliers…It’s full of insider tips and prettily illustrated with photographs…”–Destination France

"Downie...calls readers to arms by celebrating the terroir and how it, along with the particular climates, has created culinary jewels for millennia–snails, Charolais beef, chèvre, honey, truffles, and grand cru pinot noirs and chardonnays. He easily demystifies the processes of wine making...succinctly maps and divides Burgundy into four regions, walking readers through each town and discussing lodgings, markets, artisans, and vintners. He also deconstructs restaurants' menus for their technique and signatures....Beautifully depicted, handily sized, and substantially sourced for contact info and seasonal hours. Not a stand-alone general guide, this book is a regional standard for oenophiles and the palatably enchanted traveler. Highly recommended."  –Library Journal, 2/15/10, Starred Review

"For years now, The Little Bookroom has been publishing out-of-the-ordinary travel guides—books that encourage travelers to slow down, to appreciate details, to focus in a thoughtful way on what makes each destination unique. The publisher's new series, the Terroir Guides, applies these concepts to food and wine, focusing not on an entire country, but on specific regions or cities. The result is a real celebration of the sense of place, and the first volume on David Downie's Food Wine Burgundy, proves that the concept works beautifully...What follows is a feast of hearty Burgundian food and luscious wines, starting with a section on local specialties...The book is packed with insider's addresses, including small, family-run bistrots, country inns, cheese shops and bakeries that seldom make it into other guidebooks. The descriptions, often enlivened by Downie's wry sense of humor, are delightful to read...Wine lovers will appreciate the invaluable information on wineries open to he public, especially those open without appointment...The volume is lavishly illustrated with Alison Harris's gorgeous color photographs...I wish I'd had Downie's guide with me on my past trips to Burgundy. And judging from the many margin marks, underlinings and stars that I penciled through the volume, it will certainly accompany me on the next."
—Vivian Thomas, France Today

PRAISE FOR THE TERROIR GUIDES:

"Getting to the heart of regional cuisine can be a tall order, but The Terroir Guides ably examine the interplay between markets, local food artisans, winemakers, and chefs on a town-by-town basis, taking the reader from field to plate and making a great companion for any food-obsessed tourist...packed with local history, food lore, and useful translations." –Sherman's Travel

“When I travel, food is naturally a primary focus, but most guidebooks provide minimal information in that realm. Thankfully, The Little Bookroom is publishing Terroir Guides, a series for the foodie traveler that focuses entirely on culinary delights." –Cravings

"I love The Terroir Guides. They give me everything I want. They're a tactile pleasure, compact, meaty. They're lovely to look at, elegantly laid out, mutedly and tastefully colored...positively overflowing with the Who, What, Where and How even an intrepidly independent traveler should know...The Little Bookroom has a knack for putting guidebooks into print that are as useful as they are beautiful." –Wine News

Library Journal
Downie (Food Wine Rome) pragmatically explains how world markets push out many "moms and pops" that produce a quaint bounty in vast, varied, and lush landscapes and how haute influences in bistro cuisines replace traditional dishes and forsake roots. Not writing a dirge, Downie instead calls readers to arms by celebrating the terroir (literally "terrain") and how it, along with the particular climates, has created culinary jewels for millennia—snails, Charolais beef, chèvre, honey, truffles, and grand cru pinot noirs and chardonnays. He easily demystifies the processes of wine making and the distinction and variety of Burgundy's regional productions. Downie succinctly maps and divides Burgundy into four regions, walking readers through each town and discussing lodgings, markets, artisans, and vintners. He also deconstructs restaurants' menus for their technique and signatures. VERDICT Beautifully depicted, handily sized, and substantially sourced for contact info and seasonal hours. Not a stand-alone general guide, this book is a regional standard for oenophiles and the palatably enchanted traveler. Highly recommended.—Ben Malczewski, Ypsilanti Dist. Lib., MI

Product Details

ISBN-13:
9781892145758
Publisher:
New York Review Books
Publication date:
02/09/2010
Series:
Terroir Guides Series
Pages:
448
Product dimensions:
4.30(w) x 8.40(h) x 1.20(d)

Meet the Author

David Downie’s books include Food Wine The Italian Riviera & Genoa and Food Wine Rome (both from The Little Bookroom). He divides his time between France and Italy.

Alison Harris’s latest books, Markets of Paris, The Patisseries of Paris, Chic Shopping Paris, Food Wine The Italian Riviera & Genoa, and Food Wine Rome are published by The Little Bookroom.

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Food Wine Burgundy 3.5 out of 5 based on 0 ratings. 2 reviews.
jz8 More than 1 year ago
A mixed review for this book. It is remarkably informative with deep information. (therefore a 5 *) However, the structure is very frustrating. Maps are a great invention, somebody should introduce them to the author. (therefore a 1 *) Therefore, I find that I have to use the book along with another. In this book I may read about a place that is very interesting then have to pull out another book (or a map) to determine if it is practical to eat at the recommended place. Nonetheless, the information is remarkably deep. The opinions are -- well opinionated, very opinionated. However there is never any doubt where the author is coming from. If you love Burgundy, the food and the wine, you will love this book. If you have a casual passing interest, you will find this a frustrating book to use.
globetrotter79 More than 1 year ago
This is an amazing travel and food book, with so much research and passion in it that I don't know how the author survived. I admit up front that I have not been to Burgundy in several years, and that I bought the book to prepare for my next trip to France. I usually review books that I have "test driven" (though I hardly drive at all), but I can't help giving it a rave right off the bat. And I also admit that I am not a wine expert and rarely drink. But the title has "Food" in it, and "Burgundy," and those two were the main draws for me, plus the fact that I've bought Downie's two other Terroir Guides (to Rome and the Italian Riviera) and loved them. Just from the standpoint of armchair travel I can wholeheartedly recommend Food Wine Burgundy. The book is beautiful as an object, and the photography by Alison Harris (who has a great website, alisonharris.com) is outstanding. As in the couple's other Terroir Guides, the writing here is witty and wry, and I just love Downie's take on tourism, food, history and people. There's a critical edge, which is a relief after so many guides that seem to have been written by the local tourism office. This is definitely an insider's view (though it also lists the must-sees and must-does and must-tastes). I was furious but delighted to find that a couple of places I thought no one else knew, from way back, are still around, and are listed here (and probably nowhere else). The reviews seem spot-on to me. I'll give two examples from the Morvan, the part of Burgundy most people never see, even though it's green and beautiful (but has almost no wine, which is probably why...). The first is a restaurant called Le Vieux Morvan (in Chateau Chinon), where former French president Mitterrand used to hang out (beware, he was a socialist!). The second is L'Auberge Fleurie (in Chissey-en-Morvan), a hotel-restaurant lifted from some French novel of the 19th century, with fabulously old-fashioned but never heavy food. At least it seemed light to me, and that's why I fear returning, afflicted as I am by "the impossible lightness of eating" syndrome. I am saving my $ as of now so that when I visit Paris later this year I will have enough euros to get on a TGV and rent a car and explore the places Downie lists. A magnificent job.