What makes a real salade niçoise? What type of cheese is officially France's stinkiest? Why does the sandy carrot have such a superior flavour? And who exactly are the Brotherhood of the Knights of the Giant Omelette? Leading expert on French food and culture Carolyn Boyd shares the stories behind the country's most fascinating foods and ingredients. Spanning every region of France and divided into 200 separate vignettes, each entry blends history and travel, personal anecdote and recipes. Amuse Bouche is a book to be devoured: a beautifully illustrated, joyous celebration of French food, and a charming, practical guide to inspire your own travels - whether you're a proud Francophile or don't know your ficelle from your flûte.

Carolyn's enthusiasm and passion for French gastronomy is legendary - Michel Roux Jr

Whether you're a dedicated Francophile or just the occasional Franco-dabbler, anyone who cares about food and eating will not want to be without this book - Marina O’Loughlin

Carolyn Boyd knows her stuff.  I can think of no more knowledgeable companion on a gastronomic road-trip along the highways and byways of a land I've loved and lived in throughout my life - Elisabeth Luard, author Preserving, Potting and Pickling

Carolyn Boyd is an award-winning British travel and food writer who specialises in France, writing for a wide variety of publications including The Times, The Guardian, National Geographic Traveller, and BBC Good Food. She is the author of From the Source: France (Lonely Planet, 2017), a collection of chef interviews and recipes from every corner of the country. Carolyn is also Communications Manager of the Roux Scholarship, the world's most prestigious chef competition.