Books we love

These are the books we write, read, and recommend to all our students and friends. Inspired by the food we cook, memoirs of time spent learning at Camont, and the people who grow the food in Gascony, these books might help you find a little France in your own life. Buying books here through our Amazon affiliate account helps us keep them all in print. Second best, use your own darling independent or used book store. we like to keep these all in circulation.

What an honor to be included in this year's anthology of the Best American Food Writing 2019! A special thinsk to Saveur Magazine who first published the story "Hearts of Corn- the Women of Yo'on Ixim", Samantha Greiff for inviting me to join her in Puebla and Chiapas in December of 2017, and to all the generous generous Tsotsil women of Mitontic who shared their hearts of corn with me. Order a copy now by clicking on the cover!

A great Summer Read

This is my go to bible, now in English, by my talented neighbor Evelyne Letreme at the Orchard Conservatoire just up the road in Montesquieu.

Get a sneak preview of our May 2019 Insider's RoadTrip: Andalucía cooking classes with Jeannie and Sam Chesterton. From the fabulous Jamon produced from Iberico Pigs that graze under Oak trees to colorful platters of peppers and onions doused in local sherry vinegar, this celebration of one family's table is photographed by Tim Clinch.

Get inspired with an overview of Contemporary and classic Spanish Style by Tim Clinch and Kate Hill.

Last summer I am revisited Patience Gray's great autobiographical cookbook Honey From a Weed. It will whet your appetite and wanderlust at the same time!

Follow it by Adam Federman's recent biography of Ms. Gray Fasting and Feasting: The Life of Visionary Food Writer Patience Gray.  I always wondered what she was really like and what made her who she was. 

 

In the "When students live up to their own amazing potential and make you proud" category- read Camas Davis' brand new memoir of her education in Butchery and Charcuterie and how Camont plays a great setting for some of her most formative times. 

My own books are still available through the great resources of the web. Read how to make Cassoulet from the bean to the pot and my own early traveling cookbook A Culinary Journey in Gascony. Just click on the pictures!