Having left his family home at the age of eleven, Van Gogh lived the life of a wanderer. Leeman, former curator of the Van Gogh Museum in Amsterdam, writes, "For an Artist who has neither family nor a home he can call his own, the café or auberge is where he sleeps, takes his meals, drinks, dreams, and drinks again. It is where he meets friends, artists like himself, and engages in discussions on art and life. It is a public place that assumes the face of privacy." (p. 33, VAN GOGH'S TABLE AT THE AUBERGE RAVOUX) Leeman takes the reader along to various places Van Gogh lived and painted. Still lifes of food, scenes within the cafés or through their windows, and portraits of the ordinary people who were a part of Van Gogh's life are the focus.
The sautéed potatoes are pan fired and then finished off in a hot oven. A beautiful golden brown, they are both salty and crunchy, and add the perfect side to this stew.
Should you have any technical questions on this dish, you may address your questions to my husband, the resident chef here at HFTS.
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