Mourjou: The Life and Food of an Auvergne Village

The book explores the rich culinary traditions of Auvergne, highlighting the connection between local life, countryside produce, and traditional meals. Through a dozen chapters, it covers a variety of dishes, including soups, meats, and desserts, while offering insights into the region's history and social dynamics. Peter Graham shares recipes intertwined with reflections on his experiences in Auvergne, showcasing the unique blend of local ingredients and cultural influences that define French cuisine.