when clayburgh cuisine joins a race to destroy 1st. europe max you. subscribe so you don't. the works of legendary women their books films and even their clothes are well documented but what about simpler facts like what coco chanel ate for breakfast probably not much since she was a well known smoker but still such routines interested one photographer and a food stylist now they took a look at famous names from around the world of film and fashion for a more realistic approach now the result of their research has been published in a book and we met up with them in france to find out more. tell me what you eat and i'll tell you who you are a french court may once said it provided the inspiration for a book by the norwegian food stylist mom yana pfeffer yang a doll and the polish photographer claudia pare. it features 14 significant women such as queen marie antoinette or mexican artist frida kahlo and their favorite foods. the english writer jane austen had a liking for roast pork. and italian actress sophia rand is a fan of traditional italian cuisine such as parma ham past

try and win clayburgh cuisine joins a race to strong interest in. europe max john subscribe to so you don't miss it. it takes skill to be able to find things you can easily eat in the forest let alone put together an entire meal if you know what you're doing hiking sue the woods could be like strolling through it and you're. rediscovering forest flavors and experimenting with them in the cooking we met a forest cuisine specialist in tire ole in the southern us. the forest is not only a great place to gather mushrooms but also pine needles pine cones and wild her. babble into months on us serves up the forest on a plate at the time hotel insufferable. the forest has always been a part of me it just sort of developed over time. as children we often had to accompany our mother into the forest to gather things of course i didn't enjoy it much back then but it is still something that has stuck with me i've worked in the kitchen for 8 years now and this was the theme i selected for my cooking those dogs because it's. every day the head chef takes a will f