Page 156. " Le Champignons "

 The French love mushrooms and make use of them in varied ways. They can be attained fresh, dried, in oil, frozen or jarred. Varieties include Chanterelles, Mousseron, Porcinis, Shitake, Morel, Oyster and Wild to name a few.

Page 158. " After years of taking bread for granted.... it was like discovering a new food "

 Unlike the bland white breads so typical to the supermarket shelves, the bakeries of France offer a culinary overload of loaves of all shapes and sizes. You can chew on dense loaves from Lumieres that are similar to a baguette, dark crusted boules from Cabrieres shaped like footballs, learn which ones are best for soups and which ones will make the perfect slice for a sandwich. You can also pick from breads enhanced with natural ingredients like onions, garlic, olives and roquefort (blue cheese).

Those scared of carbs should re-assess their diets as you are seriously missing out here and those who love carbs will be nothing less than ecstatic at being enlightened to a whole new world of tastes and textures.