“[McAninch] falls in love with the area in beautiful and unexpected ways… Readers come away with a taste and respect for a regional commodity, a handful of enticing recipes, and a new appreciation for friendships unfettered by origin or boundary.” - Publishers Weekly
“Filled with descriptions of food that will have readers’ mouths watering, this book is a heartfelt foray into an often overlooked area of France… McAninch’s ode to the people, food, and culture of Gascony is a traveler’s delight. Readers will be…ready to hop on a flight to France” - Booklist
“This is the definitive book on the Gascon spirit…readers of any origin will want to buy a plane ticket to the Southwest of France the minute they put down the book.” - Ariane Daguin, founder and CEO of D'Artagnan Foods and a James Beard Foundation Awards Committee member
“A magical book about an overlooked part of France where the civilized things in life-namely cooking, eating, and gustatory pleasure-take center stage. Duck Season is a heartwarming reminder to celebrate what matters.” - James Oseland, author of the James Beard Award–winning Cradle of Flavor
“With deep knowledge…and a wordsmith’s mastery, McAninch unveils the uniqueness of a particular collection of French folks, their kitchens and dining tables, their hills and valleys, and their particular (dare I say peculiar) history, leaving me with a near-insatiable desire to get to know this place firsthand.” - Rick Bayless
“Employing an embedded journalist’s curiosity, a gourmand’s appetite and a humorist’s light touch, [McAninch] poses …, ‘In an age of globalized everything, is there anyplace left that still feels truly French?’ The answer…is absolument.” - Mark Adams, author of the New York Times bestsellerTurn Right at Machu Picchu
“[Duck Season] stimulates our most lustful pleasures, namely, the discovery of a new place through its cuisine…If poetry is to literature what cuisine is to culture, then lusty [Duck Season] offers poetically seductive words.” - Huffington Post