| 000 | 01492nam a22003017i 4500 | ||
|---|---|---|---|
| 001 | 019015 | ||
| 005 | 20231009192304.0 | ||
| 008 | 310518s20172017nyu 000 0 eng | ||
| 020 | _a9780062309419 | ||
| 050 | 0 | 0 |
_aTX637 _b.M394 2017 |
| 082 | 1 |
_a944 MCA _2 |
|
| 100 | 1 | _aMcAninch, David | |
| 245 | 1 | 0 |
_aDuck season : _beating, drinking, and other misadventures in Gascony -- France's last best place _c/ David McAninch. |
| 250 | _aFirst edition. | ||
| 260 |
_aNew York _b: Harper _c, c2017 |
||
| 300 |
_aviii, 276 pages _b: illustrations, map _c; 24 cm. |
||
| 505 | 0 | _aFire -- Market day -- The country life -- Old school -- Magret -- À votre santé -- La Fête -- Beautiful people -- Garbure -- Dinner at Henri's -- Into the mountains -- Poule au pot -- Hills and valleys -- Dessert -- A day in the vines -- Slow and low -- To bag a bird -- Noble spirits -- Aux armes, citoyens! -- Chez Guérard -- Le saint cochon -- Foie gras -- Confit -- Apéro -- Last supper. | |
| 520 | _aA food writer describes the eight months he spent living in a deeply rural region of France and how he fell in love with the area, the people, and the food while herding sheep in the Pyrenees, harvesting grapes, and distilling Armagnac. | ||
| 546 | _aEnglish | ||
| 600 | 1 | 4 | _aMcAninch, David |
| 650 | 1 | 4 | _aGastronomy |
| 650 | 1 | 4 |
_aFood habits _z-France |
| 650 | 4 | _aFrench cooking | |
| 650 | 7 | _aTravel writing | |
| 651 | 4 |
_aFrance _x-Social life and customs |
|
| 942 | _cMO | ||
| 999 |
_c236396 _d236396 |
||