A gustatorial journey with artist Jacobs, whose ardor transforms the likes of fried apples into manna from heaven. Many of his reminiscences of memorable dishes and his recipes for them come from the days he lived in France and later in Portugal. There are also some from his American boyhood and travels to Spain, Mexico and the Caribbean, as well as from Cape Cod. His dishes generally come from the folk roots of their various nationalities: his Portuguese cook, a French family, unpretentious restaurants, a beloved uncle, a neighbor. There is a country patÃ‰ from France, various lulu (squid dishes from Portugal, a pollo al agillo from Spain and poulet a l'aile from France (each requires 24 garlic cloves). In the text, he describes the assembling of these various dishes with an abandon, but (fortunately for less experienced cooks) the book ends with a recipe section that gives precise measurements, His charmingly antic line drawings, his numerous anecdotes, and his numerous and sensible cooking tips enrich the text and the reader's culinary knowledge.