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"Cooking, in effect, took part of the work of chewing and digestion and performed it for us outside of the body, using outside sources of energy. Also, since cooking detoxifies many potential sources of food, the new technology cracked open a treasure trove of calories unavailable to other animals. Freed from the necessity of spending our days gathering large quantities of raw food and then chewing (and chewing) it, humans could now devote their time, and their metabolic resources, to other purposes, like creating a culture."

Michael Pollan

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Recommend Chanterelles a blanc, inspired by Child, Bertolle and Beck (and the mushrooms themselves) (Email)

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This is another of the recipes I made in France. When I saw these glorious golden chanterelles on the market in L’Isle sur la Sorgue, I had no idea what I would do with them, but they just looked too delicious to pass by. I had brought my copy of Mastering the Art of French Cooking to France (paperback!), as I thought it would be fun to cook something from it while I was there and so I looked to Child, Bertolle and Beck for inspiration.

When I packed the book, I was thinking along the lines of something a little more challenging, like a soufflé or quenelles, but the chanterelles needed very little doing to them, they called for something simple, yet elegant and I thought the light and delicate flavouring in the champignons a blanc would provide just that.


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