On Rue Tatin Living and Cooking in a French Town

Susan Loomis arrived in Paris twenty years ago with little more than a student loan and the contents of a suitcase to sustain her. But what began then as an apprenticeship at La Varenne Ecole de Cuisine evolved into a lifelong immersion in French cuisine and culture, culminating in permanent residency in 1994.On Rue Tatinchronicles her journey to an ancient little street in Louviers, one of Normandy's most picturesque towns. With lyrical prose and wry candor, Loomis recalls the miraculous restoration that she and her husband performed on the dilapidated convent they chose for their new residence. As its ochre and azure floor tiles emerged, challenges outside the dwelling mounted. From squatters to a surly priest next door, along with a close-knit community wary of outsiders, Loomis tackled the social challenges head-on, through persistent dialogueand baking. On Rue Tatinincludes delicious recipes that evoke the essence of this region, such as Apple and Thyme Tart, Duck Breast with Cider, and Braised Chicken in White Wine and Mustard. Transporting readers to a world where tradition is cherished,On Rue Tatinprovides a touching glimpse of the camaraderie, exquisite food, and simple pleasures of daily life in a truly glorious corner of Normandy. From the Trade Paperback edition.

<b>SUSAN HERRMANN LOOMIS</b>, the author of five cookbooks, is a regular contributor to publications such as the <i>New York Times</i> and <i>Gourmet</i>. She owns and operates On Rue Tatin, a cooking school. For more information about the school, consult www.onruetatin.com.