The culinary arts are a prominent feature in each of the three books. The joys of shopping in local markets and specialty food shops, cooking in the French manner, choosing appropriate regional wines for various dishes, and dining in the Kloman's favorite restaurants wherever they travel are an essential part of the travelogue. Suzanne Kloman is a serious cook as well as an accomplished gardener who grows many of the herbs and vegetables favored in France. Her recipes are interspersed throughout the text of each book along with stories on how they made their way into Suzanne's kitchen in Washington.

Mussels— Moules Marinières or Mouclade
We have found the moules or mussels in France to be more flavorful than those in the U.S. When you are in France, try them in restaurants, or, if possible, cook them yourself— and see if you agree.

Brie Sandwich (la fin/faim du monde)
Our name for this concoction (la fin/faim du monde) originated on a picnic lunch where we forgot to pack this same sandwich. Sarah, putting the best face on the situation said, "Ce n'est pas la fin du monde!" (It's not the end of the world.) Instantly we all recognized the unintended pun on la faim or hunger.

Fruits in Chablis Jelly
The recipe for this dessert was sent to us by Chef Barnabet of Barnabet, the single one-star establishement in Auxerre, the capital of Yonne. The restaurant is right off the waterfront but enough removed from the traffic to provide a seculded atmosphere. Sue and I have especially enjoyed dining on the outdoor terrace.

Do you have a recipe you would like to share with others? Send it to us at recipes@klomantravelbooks.com and we'll post it here!