Je mange bien tous les jours….the story of a book

more chocolate on a chocolate cake is rarely a bad idea

I once bought a book at a butchers. It was a very wonderful butchers’ shop called Randall & Aubin which has now become an equally wonderful fish restaurant called Randall & Aubin, and is to be found in Brewer St. It had the look and the atmosphere of a truly French establishment, down to the wooden guichet where purchases were completed, and I became a regular customer. The fare on offer was of a range and quality that was unique in London at that time. One day, whilst wandering wide eyed around the shop, I spotted, between jars of goose fat and trays of quails’ eggs,  a spiral bound book. The book was the size of a large note book with a brown cardboard cover overprinted with black, graphics of food related images surmounted by the title, in red text, “Je mange bien tous les Jours”.Je mange bien Those simple words resonated with me and the next moment saw me completing my transaction at the fabled wooden guichet. The author was Laurence Mery-Clark, who confesses that she was not a cookery writer, but a professional feature film editor. In addition to being a film editor, she was also an avid collector of cookery books and a French woman who could cook extremely well. In those days before self publishing was a run of the mill affair, she produced this wonderful little book which has sat on my book shelves next to “French Provincial Cooking” by Elizabeth David, which is like winning an Oscar in my view.  She had the simple ethic that working long, long hours should not prevent one from buying, cooking and eating good food at the end of a long, long day. She says “…..walking from the front door straight to the kitchen to cook the dinner actually relaxes me and helps me to unwind.” Good produce is a critical ingredient of good cooking and Laurence makes it clear that shopping was much easier when she was working in Soho, with its excellent markets, fishmongers and Italian delis than when she was working in the back of beyond at Shepperton Studios. My guess is that finding good food is not a Herculean task for the readers of this post. Laurence states, in the introduction to the book, that her main principle is not to have two standards of cooking. The same care is taken in her every day cooking as is taken when she has friends for dinner. Her other principle is not to waste anything. These principles are the keystones to good cooking, which I have tried to follow myself. The book is divided into 12 weeks of daily menus, with emphasis on the use of leftovers. I plan to publish a selection of the weekly menus, together with the recipes, at intervals over the coming months. I hope they give you as much pleasure as they have given me, and I would urge you to try to get hold of a copy of this well crafted book for your own shelves.week 1_0002

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About Food,Photography & France

Photographer and film maker living in France. After a long career in London, my wife and I have settled in the Vendee, where we run residential digital photography courses with a strong gastronomic flavour.
This entry was posted in 2013, Baking, cake, Chocolate, Cookery Writers, Cooking, Cuisine bourgeoise, Digital photography, food, Food and Photography, Food photographer, France, Herbs and Spices, Humour, Laurence Mery-Clark, Photography, photography course, Photography holiday, Randall & Aubin, Shopping, Uncategorized and tagged , , , , , , , , , , , , , , , , , , , , . Bookmark the permalink.

34 Responses to Je mange bien tous les jours….the story of a book

  1. Mad Dog says:

    You don’t have to convince me – I want good food for every meal and I’m prepared to go to great lengths to get it. I too find cooking to be quite therapeutic. Il faut mange bien tous les jours!
    I just got out my “French Provincial Cooking” and the price tag says 7/6d. It smells slightly of vanilla 🙂

  2. We try to eat like this, Roger, but this really spells out a road map. Good to have for when we get lazy. 🙂

  3. Wow, Roger, a fantastic resource, thank you!

    Though I am boggling at how to get a chicken inside a brick Where we come from bricks don’t have doors, or indeed insides.

  4. Karen says:

    This is terrific Roger. Thank you for sharing the book with us. I do try to prepare meals in a similar way and try to create another dish with what might be leftover later in the week.

  5. Definitely looking forward to this. I’m not a good cook, but I try hard. I also collect cookbooks.

  6. Eha says:

    What a worthy companion to Elizabeth David! Fascinating reading . . .I mostly live on my own these days. Oddly enough cook much better than decades back. More interesting stuff too! Neighbours oft shake head whilst starting to open their takeaways . . . ‘I could not be bothered’ Sadly many don’t understand my Q : ‘Don’t you love yourself first’ . . . ?

  7. Michelle says:

    Delightful! And I so agree with the author: “walking from the front door straight to the kitchen to cook the dinner actually relaxes me and helps me to unwind.”

  8. cookwithchem says:

    Looking forward to reading more of this lovely cook book!

  9. Book? What book? I was too distracted by the chocolate goodness you posted first…

  10. Tessa says:

    I also agree with Laurence Mery-Clark. After a long day at work, I also cook to unwind. Lovely photo of the chocolate cake!

  11. That was a great ‘find’ and I’m enjoying her daily menus and her descriptions of how to prepare her dishes – just one thing, I keep trying – and failing – to imagine how I put a chicken in a brick?

  12. Roger, moi aussi, le mange bien tous les jours car je cuisine bien tous les jours! Don’t have this book though so am enjoying this bit of French Cheffery!

  13. excellent post Roger, and scrumptious image to accompany it (again!) Waste not, and good produce – key elements in our household. Luckily my husband finds great relaxation while cooking as I do while eating 😉

  14. vyvacious says:

    Thanks for sharing this!

  15. Pingback: Treasure Island….. | Food, Photography & France

  16. Never mind the book, just put that chocolate cake thingy into a sturdy box with dry ice and have it shipped here!!!!! 🙂

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