Award-winning food and travel writer Sylvie Bigar was born
in Geneva, Switzerland, and lives in New York City. Her writing has
appeared widely, including in The New York Times, The
Washington Post, Food & Wine, Forbes.com, Saveur, Bon Appetit,
Edible, Departures, Travel & Leisure, and National Geographic
Traveler. In French, Sylvie has contributed to Le
Figaro, Histoire Magazine, Le Temps,
and FrenchMorning.com.
‘Sylvie tripped my trigger. I loved the journey she takes us
on!’ – Andrew Zimmern, chef and author
‘A surprising gift of a book. A great read. You will never think of
a cassoulet in the same way.’ – Bill Buford, bestselling
author of Heat and Dirt
‘Sylvie is an eloquent writer who fervently weaves her culinary
adventures with tasty moments of her life.’ – Daniel
Boulud, chef and restaurateur
‘Sylvie's book feeds the mind, spirit and stomach.’ –
Dominique Ansel, chef/owner, Dominique Ansel Bakery
‘Like its eponymous dish, Cassoulet Confessions is a delicious
slow-simmered concoction.’ – Ann Mah, bestselling author of
The Lost Vintage and Mastering the Art of French Eating ‘a
wonderful read’ – The Sydney Morning Herald ‘an unexpected
emotional reliving of an exotic and disturbing childhood’ – The
Australian Women’s Weekly ‘Sylvie Bigar's literary ode to a
single dish is a beguiling food memoir’ – The Canberra Times ‘In
Cassoulet Confessions, food writer Sylvie Bigar discovers the
secrets of the French stew. Her odyssey leads her on a journey to a
meeting of minds, and palates’ – Gourmet Traveller
 |
Ask a Question About this Product More... |
|
