A Culinary Journey in Gascony: Recipes and Stories from My French Canal Boat

Ratliffe offers readers an armchair culinary journey on her 80-year-old Dutch barge, the Julia Hoyt, her ``one-table restaurant and two-room hotel,'' as it traverses 88 kilometers, 21 locks, 19 villages and six courses along the Garonne River in southwestern France. After aperitifs and olives come such simple delights as Garlic Soup and Two-Celery Soup. In true French fashion, an entree comes next, an opener such as Grilled Ham with Figs, Wild Mushroom Pie or Salad with Sauteed Fresh Foie Gras. The main course might be Roast Pork Stuffed with Prunes and Shallots, Braised Beef in the Gascon Style or Pan-Grilled Stuffed Trout. Following French custom, a separate vegetable dish comes next, designed to contrast with the main course: for example, a celery root puree after a garlicky roast guinea fowl. Desserts are simple: Summer Fruit Custard Tart, Two-Peach Gratin, Goat Cheese with Armagnac and Honey. Fashioned for preparation in a small galley-kitchen, the recipes are classic ones, often accompanied by a little truc (trick or personal touch) such as adding bittersweet chocolate to a stew. Recipes, maps, photographs and essays on local products and people combine to create almost the satisfaction of being aboard the Julia Hoyt on her leisurely course. (Nov.)