The Foreign Service Journal, November 2018

THE FOREIGN SERVICE JOURNAL | NOVEMBER 2018 51 Throughout the book, Ray offers brief reflections on his appre- ciation for nature and the animals and insects he photographs. The Bordeaux Kitchen: An Immersion into French Food and Wine, Inspired by Ancestral Traditions By Tania Teschke, Primal Nutrition, 2018, $39.95/hardcover, $24.17/ Kindle, 600 pages. Like all things French, this book is much more than meets the eye. Far from the traditional cookbook, this is a voyage into traditional French cuisine and wine without the grains; in other words, it offers a paleo/primal approach to French cooking. The book includes more than 160 recipes that will serve up scrumptious dishes without the health risks of traditional gastronomie française. Made vivid with the author’s own photographs, the book even has a French wine mini-course, coupled with a wine-pairing guide for most entrees. Tania Teschke, a Foreign Service spouse, is an American- born writer and photographer who has traveled the world and lived multiple times in France to study at the undergraduate and graduate levels, to learn the French language and literature and to master traditional French cooking. She studied under a renowned Basque butcher and received a University of Bor- deaux wine science diploma. Teschke began recording French recipes and stories for her daughters; this project evolved into a mélange of recipes and insights into French culture and healthy living, all of which culminated in this book. A former intern for National Geographic photographer Steve McCurry in New York, Teschke’s photography has been shown in Paris, Moscow and Tokyo, and published in The New York Times and other international publications. A speaker of French, German and Russian, she currently lives in Switzerland with her diplomat husband and two daughters.