Title: Breton Cooking

Author: Simone Morand

Publisher: Éditions Jos

Publication date: 2006

Bought: Second-hand, at a National Trust property’s bookshop

Type: Country-specific recipes

Pages: 32

Notes: There’s a little bit of background about some of the more unusual dishes, and types of dishes, but sadly no real discussion of what differentiates Breton cooking from that of any other region.

Fabulously-named dishes: Betton Style Milk Soup, “Ninon” Maxi-Buckwheat Pancakes (not quite sure what’s “maxi” about it), and several versions of Farz which would appear to be something akin to a steamed pudding, existing in both sweet and savoury versions.

Other useful information contained within: not a lot beyond the recipes and the very brief notes about the types of recipes mentioned above.

Where can I get a copy?: Amazon are aware of its existence but have no copies at present.
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