Travelling along the backroads and through the villages of Normandy, Brittany, Burgundy and Provence, the author describes the food and landscapes of these regions. Whether it is a Norman dish featuring native apples or cider, a Burgundian meal favouring the famous poultry of Bresse, fresh fish from coastal Brittany or a salad redolant with provencal olive oil and herbs, each of the two hundred recipes in this book can be readily prepared by the home cook with easily acquired ingredients. For those who cannot resist the urge to see and taste for themselves, there is a complete list of addresses for all the restaurants, inns, shops and museums mentioned in this guide.