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There’s a bit of a know-it-all tone to this book. In spite of that I liked the snippets of old French culinary history that are included throughout - especially a nice touch since Amanda was living and working in an old chateau for a year. I want to try about half a dozen recipes she shares. The best parts of the text are her descriptions of making classic French beverages: drying linden flowers for tea, the apple cider press, and the cassis liquor.