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I haven't read 'The French Ingredient' yet, but it sounds delightful! Jane Bertch's emphasis on regional experiences must offer a unique perspective on the diversity of French cuisine. I love how personal anecdotes can make culinary traditions come alive. One book that comes to mind is 'A Year in Provence' by Peter Mayle, which beautifully captures the essence of French rural life and gastronomy. What was your favorite region or dish mentioned in the memoir? I'd love to hear more about it!