Baxter writes about France as a long-time resident who has never quite lost an outsider's giddy awe for France. In The Perfect Meal, he explores the very idea of why French food is supposed to be the best in the world. He does this by researching what to include in his own ultimate French meal, considering options such as onion soup, whole-cooked ox, and vegetables, in what is partly a historical and cultural overview, and part travelogue. It is entertaining throughout--truly, a breezy yet informative read. ( )

How much has French food deviated from the way meals were cooked and presented from the 17th Century to present day? What would constitute the perfect meal if it were possible to recreate a menu fit for the royal court back then?

French onion soup is French onion soup ... or is it? Would it be possible to present a flaming sword of skewered meat without setting the house on fire? What would be the perfect aperitif? Do you eat with cutlery or should you just tear into your meal with fingers? Just how many forms of bouillabaisse are there anyway and what is a Rascasse?

Traveling through France to understand regional specialties and maybe to discover extinct or banned items that used to grace many a dining table, the author introduces us to sights, smells and tastes that may soon be lost forever as he attempts to build a feast worthy of a French king.

Now where can I find an ox to roast? ( )

John Baxter is an Australian who has lived in Paris for more than twenty years and gives literary walking tours through the city. The result of those tours is contained in The Most Beautiful Walk in the World.

In The Perfect Meal which Amazon calls “part grand tour of France, part history of French cuisine” he takes “readers on a journey to discover and savor some of the world’s great cultural achievements before they disappear completely.”

The Perfect Meal: In Search of the Lost Tastes of France by John Baxter photo daa6d910-dd3e-4c57-9c10-1e145bea02e9_zpsqltdspxr.jpg Thus he tracks down and eats bouillabaisse, foie gras and truffles and many other delights. I learned the right way to eat a croissant (it’s “not eaten dry—it is dipped in coffee”), what fleur de sel is (“dust-fine ‘flower of the salt’ skimmed from the topmost layer of the pans where seawater is evaporated”) and when to drink café crème (“one never drinks café crème after midday any more than we eat cornflakes”) among a host of fascinating tidbits. (He also mentions how “sweet, cold white wine such as Monbazillac . . . marr[ies] so perfectly with goose liver”.)

This is a wonderful treat for foodies, Francophiles, and readers of mysteries set in various parts of the French countryside. 4 stars ( )

It may be a little corny to say that this is a delicious book? Or that I devoured it in two sittings. But, there, I have said it.

I so enjoyed the authors prose and descriptions in his "Immoveable Feast' - a description of his terrors, care and effort to cook a Christmas feast for his (French) wife's family, that I picked this one up the minute I saw it on the shelf. And was reading it in the store when my wife found me.

If you love France and it's food, you will enjoy this author's books. Do read it!

This was an informative, likable story about one man's quest to indulge in the original French dishes before they disappear. He scours the countryside tasting dishes, finding ingredients and people who make fresh, hearty "authentic" food.
Along the way, the author entertains us with background information and facts on French cooking and eating.
I always enjoy books about food and the dedication and effort that goes into creating and then savoring a simple, but delicious meal. I liked the history that John Baxter included, as well. ( )