Mourjou by Peter Graham
When cookbooks describe well-known traditional recipes, they usually provide some sort of introduction or background to the dish. In this book, however, each chapter covers a different dish at the length it deserves, mentioning its origins, etymology, geographical spread, folklore and even appearance in history and the arts, and it discusses its different versions.The Editors: Peter Graham has worked as a film critic, food writer, translator, and film director, among other things. A Dictionary of the Cinema (1964 and 1968), Classic Cheese Cooking (1988 and 2004), and Mourjou: The Life and Food of an Auvergne Village (1998 and 2004) are some of his writings. He currently resides in Mourjou, France. Professor of Cinema Studies and Director of the Film Studies Department at King's College London, Ginette Vincendeau Journeys of Desire: European Actors in Hollywood (co-edited with Alastair Phillips, 2006), La Haine (2005), and Jean-Pierre Melville: An American in Paris (2003) are some of her recent works.
She works at I.B. Tauris as the editor of the Cine-Files: French Film Guides series. Tauris, as well as Sight& Sound, BBC Radio 3 and 4, and the BBC World Service, is a regular film critic.
| SKU | Unavailable |
| ISBN 13 | 9780140468601 |
| ISBN 10 | 0140468609 |
| Title | Mourjou |
| Author | Peter Graham |
| Condition | Unavailable |
| Binding Type | Paperback |
| Publisher | Penguin Uk |
| Year published | 1999-05-27 |
| Number of pages | 256 |
| Cover note | Book picture is for illustrative purposes only, actual binding, cover or edition may vary. |
| Note | Unavailable |