Australian émigré Baxter (The Most Beautiful Walk in the World), travels across France to create the ideal banquet using the country's "lost" dishes. What follows is a disarmingly whimsical stroll through the French landscape and the parameters of a meal—aperitif, starter/canapés, entrée, fish, meat, poultry, cheeses, dessert, coffee and sweetmeats, and digestif—that combines an immense amount of history and information with deft writing. Baxter explores the stories behind ingredients, names, and traditions—what defines an aperitif (and how one might be judged by one's choice), why and when cream was first added to coffee, and how bouillabaisse, fondant, and socca were first created—without the information ever feeling trivial. VERDICT The most valuable (and equally endangered) tradition restored by Baxter is the oral one. Local characters, friends, chefs, and enthusiasts enliven his quest and reveal each element in the evolution of the menu to be part of a collective cognitive lineage. A must read for foodies, Francophiles, and armchair travelers.—Benjamin Malczewski, Ypsilanti District Lib., MI
Confronting the disturbing fact that in 2011, two thirds of French restaurant owners confessed to concocting their meals with "bought, canned, frozen, or boil-in-a-bag portions," John Baxter (The Most Beautiful Walk in the World) undertakes a delightful task. He researches, in the broadest sense, the nearly forgotten techniques and ingredients of the classical foods of his adopted country. Baxter, an Australian who now resides in Paris, crisscrosses the literary, historical, and geographical landscape in search of emblematic French foods including roasted ox, bouillabaisse, and ortolans, those tiny birds drowned in Armagnac and eaten whole, with a napkin draped over the diner's head. What emerges from his travels is a spicy, humor-filled accounting of the culinary and literary history of a nation defined by its gastronomy. Baxter touches on the reason French people don't like cake, the poetic rightness of onion soup, what makes the truffle the plutonium of vegetation, and why the French never embraced vegetarianism. "To eat meat, the leaner the better, signifies prosperity," Baxter writes. This is one of those delicious books that tickles the psyche, seduces the senses, and effortlessly enlarges the intellect simultaneously. Baxter skillfully blends what could be considered merely entertaining food trivia into a satisfying full-course meal. (Mar.)
A mouthwatering, erudite journey through France’s foodie heritage, some of which might be lost forever without the likes of Baxter recalling and showcasing them for today’s diner.” — France Today
“Full of humor, insight, and mouth-watering details, The Perfect Meal is a delightful tour of ‘traditional’ French culture and cuisine.” — Travel and Leisure
"As Mr. Baxter explores in his book, The Perfect Meal: In Search of the Lost Tastes of France, great French dishes still exist in their original form, most notably at the place of their birth." — Ann Mah, New York Times
“On a quest to find the soul of traditional French cuisine, John Baxter journeys from Paris to Provence. Along the way, he digs into bowls of bouillabaisse, confiture de vieux garcon and other classics.” — AAA World Magazine
“We are the beneficiaries of John Baxter’s considerable, vivid love for the expatriate life in Paris.” — Los Angeles Times
“Reading [John Baxter] is the next best thing to a Paris vacation.” — Boston Globe
“Baxter’s command of French history and culture offers the reader a cornucopia of anecdote and detail worth savoring.” — Booklist
“The most valuable (and equally endangered) tradition restored by Baxter is the oral one. Local characters, friends, chefs, and enthusiasts enliven his quest and reveal each element in the evolution of the menu to be part of a collective cognitive lineage. A must read for foodies, Francophiles, and armchair travelers.” — Library Journal
“Delightful. ... This is one of those delicious books that tickles the psyche, seduces the senses, and effortlessly enlarges the intellect simultaneously.” — Publishers Weekly
“A wonderful mix of travel memoir and French culinary history.” — Shelf Awareness
Winner - Culinary Travel — IACP COOKBOOK AWARDS
A mouthwatering, erudite journey through France’s foodie heritage, some of which might be lost forever without the likes of Baxter recalling and showcasing them for today’s diner.
Baxter’s command of French history and culture offers the reader a cornucopia of anecdote and detail worth savoring.
On a quest to find the soul of traditional French cuisine, John Baxter journeys from Paris to Provence. Along the way, he digs into bowls of bouillabaisse, confiture de vieux garcon and other classics.
Reading [John Baxter] is the next best thing to a Paris vacation.
We are the beneficiaries of John Baxter’s considerable, vivid love for the expatriate life in Paris.
"As Mr. Baxter explores in his book, The Perfect Meal: In Search of the Lost Tastes of France, great French dishes still exist in their original form, most notably at the place of their birth."
A wonderful mix of travel memoir and French culinary history.
Full of humor, insight, and mouth-watering details, The Perfect Meal is a delightful tour of ‘traditional’ French culture and cuisine.
Winner - Culinary Travel
We are the beneficiaries of John Baxter’s considerable, vivid love for the expatriate life in Paris.
Baxter’s command of French history and culture offers the reader a cornucopia of anecdote and detail worth savoring.
"Full of humor, insight, and mouth-watering details, The Perfect Meal is a delightful tour of ‘traditional’ French culture and cuisine."
Memoirist and critic Baxter (The Most Beautiful Walk in the World: A Pedestrian in Paris, 2011, etc.) chronicles his exploration of France through its cuisine. After an unsatisfying dinner at the Grand Palais, the author wondered what happened to the traditional French cuisine of 50 years ago. Did anyone still know how to roast an ox, and were recipes handed down from generation to generation still remembered? Baxter decided to create a menu for a meal that matched the grandeur of the Grand Palais' architecture, a meal that would be the traditional French repas that UNESCO thought worthy of preserving. The food was to be served in several courses, and Baxter sampled and critiqued the liquor to be served at the aperitif with the same rigor and attention with which he selected the food. He began the quest with a stack of old menus he found in a flea market, then he traveled to different parts of Paris to sample the traditional dishes. He first went to Illiers to find the madeleine cookie that inspired Marcel Proust. He then traveled to Périgord to find truffle mushrooms and to Sète to taste bouillabaisse. Baxter's narrative is mostly engaging, though his tangents about French culture and the people he met during his journey are more interesting than his thoughts on food. The author also sprinkles historical stories throughout the book--e.g., the story of the chef Francois Vatel, who committed suicide during a visit from King Louis XIV. The section on how different types of coffee took hold in different countries is fascinating as well. In the end, Baxter compiled a menu to serve to his family and friends. There was no actual feast, however, which feels like a letdown after 350 pages about his hunt. A fun read for Francophiles, but lacks cohesiveness.
