Author Description

At the Auberge Ravoux, in a tiny artistsÕ village twenty miles from Paris, Vincent Van Gogh found a measure of peace in his ill-starred lifeÑand experienced an unparalleled burst of creativity, producing seventy masterpieces and studies. The Auberge still operates today as the Maison de Van Gogh. Little has changed since Van Gogh first set down his bags more than a century ago, and visitors are still treated to the comforting, delicious regional cuisine that he would have dined upon. Here is a stirring view into Van GoghÕs world, as intimate as sharing poulet and pommes sautŽes with the artist himself. Written by the former Chief Curator of the Van Gogh Museum in Amsterdam with one of AmericaÕs foremost culinary authorities, this unique cookbook/art book explores the role of the cafŽ in Van GoghÕs life. Includes more than 50 traditional recipes, ranging from hearty to refined, and 100 photographs, paintings, sketches, engravings, and letters, some never before seen in book form.