Thank you for another wonderful post Regula. You write in such a rich way, never overstated. The sadness of a decline of a once flourishing town/region was compelling, and only makes me want to make the Flamiche more. If the Flamiche is not made regularly in Dinant, perhaps it'll be a regular on my table in California. The loss of food is sometimes a loss of culture, so I'm happy that you write about the food/culture that is disappearing so that it can be preserved and, with luck, reborn.
I wouldn't normally buy from Amazon too, but that deal is too amazing to turn down. And I've made flamiche before but, as you say, it's the type of cheese that makes it. Thank you for another excellent post.
I know! And Amazon sales and reviews mean a lot to publishers so we need to find a balance between independent bookstores and Amazon to help authors achieve their goals and continue to publish books. Hope you will like my Flamiche recipe, even without the typical cheese, there is also another savoury cheese tart with chard in the book, it is divine!
Dinant’s been on my radar for a few years, and now I’ll make sure to go around the time of the flamiche festival. Like you I cannot quite get why they wouldn’t make a fuss of it, and have it easily available for more people to try it. I’ll be making it using your book because the description makes it irresistible. Such great piece of writing.
Thanks so much Valentina!! And indeed, if I had the money I'd open up a Flamiche eating house in town, it would be so good for the town and the area surrounding it, making it an extra destination!
Thank you for another wonderful post Regula. You write in such a rich way, never overstated. The sadness of a decline of a once flourishing town/region was compelling, and only makes me want to make the Flamiche more. If the Flamiche is not made regularly in Dinant, perhaps it'll be a regular on my table in California. The loss of food is sometimes a loss of culture, so I'm happy that you write about the food/culture that is disappearing so that it can be preserved and, with luck, reborn.
Thank you Andrew for your kind words, they made my day! I hope you do bake the Flamiche in California and do let me know how it went when you do!
I wouldn't normally buy from Amazon too, but that deal is too amazing to turn down. And I've made flamiche before but, as you say, it's the type of cheese that makes it. Thank you for another excellent post.
I know! And Amazon sales and reviews mean a lot to publishers so we need to find a balance between independent bookstores and Amazon to help authors achieve their goals and continue to publish books. Hope you will like my Flamiche recipe, even without the typical cheese, there is also another savoury cheese tart with chard in the book, it is divine!
Dinant’s been on my radar for a few years, and now I’ll make sure to go around the time of the flamiche festival. Like you I cannot quite get why they wouldn’t make a fuss of it, and have it easily available for more people to try it. I’ll be making it using your book because the description makes it irresistible. Such great piece of writing.
Thanks so much Valentina!! And indeed, if I had the money I'd open up a Flamiche eating house in town, it would be so good for the town and the area surrounding it, making it an extra destination!