Off to Normandy.

As many of us already know Normandy is a region exploding with flavor, fresh fish, cream, apples and the beloved Camembert. One of my most memorable moments in Normandy was my first experience with fresh Camembert. It is a cheese that is a delightful mélange of pungent flavor and rich texture; I can still remember my first bit five whole years later. When we arrived in Normandy our first stop was a local cheese store (pretty much a house) where you could see the cows grazing off in the distance. I was suddenly in the midst of this amazing country experiencing the freshest cheese I could get my hands on and I was in heaven. So of course the excuse to cook a yummy Norman meal was welcomed.

French regional cuisine is based on the idea of local produce and availably which is why the cuisine of Normandy is flavored with apples and cream. YUM.

On my little culinary trip to this decadent region I read four different books:

On Rue Tatin by Susan Loomis

The Food of France by Waverly Root

The Food of France by Sarah Woodward

Culinaria FRANCE edited by Andre Domine

The memoir, On Rue Tatin by Loomis, was not an in depth history of Norman cuisine but it transported me to Normandy and into Loomis’ country home in the center of Louviers. It was packed with the struggle of completely understanding and living in another county and culture as well as all the charm that comes in the package. As I read I dreamed of the day I too could move to France, find an amazing house and fill a beautiful kitchen with all the best cooking supplies available.

This book was very inspiring, as were the others, and made me excited to produce some delicious food from this beloved region.