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Those of you who used the first edition of French Leave
(renamed by American friends - France-AWOL) will realise immediately that
this second edition is a great deal more comprehensive, describing as it
does 20 regions of France and listing over 350 hotels and restaurants within
its pages. I have also made substantial improvements in two further important
areas. The Glossary of Menu Terms has been extended and this, together with
the additional notes on regional specialities and cheeses, ensures that
you will be able to translate 99 per cent of all French menu terms. You can
use French Leave - every day - quickly and easily to decode any type
of cuisine term that confronts you. Secondly, now that 20 regions are encompassed
I can safely say that all but one or two of the many hundreds of French wines
are mentioned somewhere in this edition: the index of 600 wines at the back
of the book will allow you to identify in each regional text and locate on
the 23 maps, 99 per cent of all French wine AC, VDQS or Vins de Pays. You
will be able to use this index in France and at home. To put both my claims
to the test I suggest you open a Michelin Red Guide for France at any page
where the specialities or wine recommendations of starred restaurants are
listed: then translate and identify them with French Leave. Now try
to do that with any other available publication. My objective has been to
make French Leave the essential pocket companion to accompany Michelin,
by filling in the gaps that incomparable guide leaves in its considerable
inventory. . Many of you will know that I wrote and published the first edition
on my own - with no previous experience of publishing. It was a tremendous
gamble and it paid off because my readers, a great number of booksellers
and many enthusiastic members of the press helped to make it a bestselling
success. I thank all those who supported me. Now the gamble is taken for
a second time! This edition of French Leave will cover a two year
period - 1982/83. In two years’ time I will revise the book completely.
Meanwhile, I would like to hear of your discoveries - places that could be
included in the third edition. Of the various pieces of advice I give in
the first few pages of French Leave, may I emphasise two caveats,
It has proved very difficult to obtain closing dates from establishments
in advance. Though I believe all of those shown are correct, changes can
and do occur; even the famous guides can get it wrong! Always write from
home or phone ahead when you are in France. The second caveat concerns gardens
and parks: do not expect the English equivalents. I have used the terms as
the French think of them; in France the natural look is often given more
emphasis than the formal layouts seen in the U.K. Thank you for your support;
I hope this improved and enlarged edition of French Leave helps you
to enjoy the best of France. If it manages to do that, then my efforts will
have been worthwhile. |
