by Marc Dugain, Claire Byache · Editions Keribus · tapa blanda · ISBN 9791091713092
VAT included
Hamelyn quality guarantee · checked and verified, or your money back
«Du coq à l'âme» is a gastronomic memoir by Marc Dugain and Claire Byache, published by Editions Keribus in paperback (93 pages, in French).
Marc Dugain traces his life through food-related memories: dishes, flavors and drinks that mark stages of his personal and professional journey. The narrative blends the gastronomic with the intimate and denounces intensive farming and the links between the food industry and pharmaceuticals, with some recipes.
Volume in the L'Arrière-Cuisine collection; published on November 23, 2016.
For readers of memoirs and testimonies with a gastronomic backdrop, as well as for those seeking a critical look at food.
Marc Dugain is a French novelist and film director, best known for La Chambre des Officiers (1999), a novel set in World War I.
