Anyone for a Ripailles?
A Celebration of Traditional French Cuisine
Stephane Reynaud has done it again. His latest book, ‘Ripailles’ is a major piece of work on traditional and regional French food. It’s the kind of book I love, it doesn’t follow a set formula, rather it follows its own mad course through meats, cheese, fish, soups and so on with detours to all things French, from his favourite rugby players to the song sheet of Moulin Rouge.
I do think every home should have a book like this, it isn’t about gastronomy, it’s about dishes which have evolved over decades and become something which just seems so right. This is the type of food which makes sense when you read about it, you want to eat it and more especially you want to cook it.
There is a chapter dedicated to eggs, I like that. When I was at college you had to learn the classic egg dishes but not now. How many egg dishes do you find on restaurant menus now? Who offers an omelette anymore? How many can make an omelette properly?
The other thing I like is the character of the book, there are loads of pencil drawings which are a perfect contrast for the wonderful photographs by Marie-Pierre Morel and that’s what gives the book its unique charm.
A ‘ripailles’ is the French term for a gathering of people who come together and converse over some food and wine and generally ‘chill out’. His book makes you want to cook something for your friends and do just that.
Ripailles by Stephane Renaud
Murdoch Books
ISBN: 978 1 74196 234 5
Miles
sounds like a good book - I especially like the idea behind the title and your comments at the end.
In this country it’s a shame we don’t share the same social side to food they do in France and Italy et al.
Perhaps if the idea was pushed then families would get together around the table eat real food and talk rather than eating pot noodles whilst watching TV.
Cheers
Rod
December 1, 2008 @ 8:24 pm
Miles,
I’ve never heard the term ripailles before but now that you mention it what an excellent idea. Can you have a virtual ripailles…. I sometimes ponder on the fact that this blog is the perfect meeting place for
eccentriclike-minded people to gather, a real inspiration.It occurs to me Miles that you must have the most fabulous collection of culinary books…. you lucky thing!
Cid
December 1, 2008 @ 8:28 pm
Rod,
You’re bang on there. What’s so hard about leaving the play station alone for half an hour? When I talk with my French chefs it’s so obvious they have had a better food upbringing than my English ones.
Miles
December 1, 2008 @ 8:52 pm
Cid,
You’re not the only one who hadn’t heard of it before. Remember the photo of the French pastry chef I put on the gallery? He hadn’t either!!!!
As for my books, well, I’ve been colecting them for some time and I still refer back to the older ones. A good one, like this never goes out of fashion.
That’s a nice point you make about this blog and I appreciate it. The thing is that is exactly what I hoped to create, I feel so lucky to have the ‘family’ that I have here. You guys really make the blog what it is.
Miles
December 1, 2008 @ 8:56 pm
Miles,
How right you are about the british attitude to food and how it differs from the continent. In Italy members of the family, including children, will gather at least once a week to eat out. That is where they spend their money, it is important to them. During a tour of Italy and its various regions, the differences in foods were explained to us and the reasons for this. Your book, Miles, seems to be along those lines and as you rightly say, it all then makes sense.
I do believe that there is a trend in some circles here to eat at home in the kitchen/diners and to enjoy food and company. In the modern day of life people seem to be too stressed to bother. Perhaps there will be a full circle some day and, who knows, the credit crunch may have a strange effect to that end?
Elsie
December 1, 2008 @ 9:59 pm
Elsie,
A great comment, you might be right about the change in attitude, we can but hope. Work pressure does have its part to play, of that there’s no doubt.
Miles
December 1, 2008 @ 10:02 pm
Excuse me, guys. It’s your lurking American friend wishing to be part of the ripailles. I love that word, by the way, and plan to steal it from you. Or from Stephane, I suppose. And what does, “you’re bang on here” mean?
Actually, the reason I stopped by, other than that I missed this “eccentric” group, as Cid so aptly described you (not me of course), was to ask Miles a question. So, I toast the caradamom pods and then do I break them open and grind up the seeds? I’m experimenting with a sugar pumpkin, some leftover cranberry sauce and almond flour (among other ingredients). I thought I’d make some sort of holiday muffins and want to use the cardamom spice in the mix. Don’t you think it would go well with pumpkin?
And yes, food should be enjoyed slowly. I mentioned that in my KFC post recently. Ugh! Americans are the worst — at least you aren’t having your food thrown at you through your car window. Disgusting, to say the least.
Ripailles to all (or something like that),
Melissa
December 2, 2008 @ 8:39 pm
Miles,
HELP - o.k. I own up - I am ignorant. Pleeaase enlighten me oh knowledgable one. I feel I am missing out. What on earth is: Ripailles?
You had me reach for my french dictionary - nothing.
GFFG - an eccentric group indeed
Elsie
December 2, 2008 @ 8:56 pm
Elsie,
You don’t need a dictionary, just your reading glasses for paragraph four!
Miles
December 2, 2008 @ 9:28 pm
Melissa,
‘Bang on’ ‘Spot On’, ‘You’ve Hit the Nail on the Head’ all mean that the person is exactly right in what they are saying. Sorry, I forget my manners with my English expressions.
As for cardamom well, i’ll post some info just for you
Don’t worry, we’ve got drive-in’s now. It’s spread across the ocean!
Miles
December 2, 2008 @ 9:34 pm
Miles,
.
O.K. One had a senior moment
Could we plan one of those Ripailles with the regular blog commentators?
Cid, the problem with a virtual one would be that we could not actually taste some wonderful food. We would have a lot of imagining to do.
Elsie
December 3, 2008 @ 1:22 pm
Elsie,
I’m with you on this, virtual gourmet delights are better than nothing but then we both know the real thing exists…. trouble is the gourmet king keeps avoiding us with stories like he’s too busy and burnt extremities etc etc
The way I see it Elsie, we’ve only got a few options….. get our skiing gear on and visit Melissa (obviously the best possible option 
), your place or mine…. or dare I say it, tea and a bun at Rod’s? Of course we could do the lot on a sort of grand tour, Rod’s being the equivalent of a short stop over at South Mimms 
Cid
December 3, 2008 @ 9:28 pm
Don’t forget me! I want in on the dinner as well please. I’ll even supply the wine!
December 6, 2008 @ 4:49 am
Dave,
Sorry mate-You’re doing the cooking!!!
As Chairman I get to do nothing and drink your wine
Miles
December 6, 2008 @ 8:32 am
Now, now Boys - no squabbling at our Ripailles. Dave, of course you are in. It’s the season for good will to all men
.
.
Cid, South Mimms will not do. We have higher standards to uphold. I can see that our Ripailles will be a feast to remember, especially with 2 chefs so far vying for best place
Elsie
December 6, 2008 @ 10:34 am
Elsie,
Oh my dear the sheer thought of a ripailles with our group of wonderful women….. plus of course our men… Miles, Dave, Rod and Good Will, four of the very best
Cid
December 6, 2008 @ 1:30 pm