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La Cote d'Or
Ian D’Agata spent thirteen years interviewing producers
The business side is discussed as well as the growing side
With chapters on drambling (the joy of winter walks and whisky)
Berg is a self-taught cook
(Reference) The Good Cook: Lamb. Ed. by Richard Olney. Medicinal La Cote d'OrIllus. with color photographs of step by step cooking & prep instructions. 10. 5x9", half cloth & pictorial boards. Alexandria, VA: Time Life Books, [1981]. Part of the highly respected Time Life Good Cook series edited by Richard Olney. Step by step instructions give the reader a deeper understanding of subject at hand. Very good. (43)
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