Set of seven books on the cuisines of France. A Spoon with Every Course by Mirabel Osler. Published by Pavilion Books, 1996. Hardcover with dust jacket. Illustrated. 224 pages. Early French Cookery by D. Eleanor Scully and Terence Scully. Published by The University of Michigan Press, 1998. Hardcover with dust jacket. Illustrated. 377 pages. And God Created The French by Louis-Bernard Robitaille. Published by Robert Davies, 1995. Softcover. Not illustrated. 279 pages. A Culinary Journey in Gascony by Kate Hill. Published by Ten Speed Press, 2004. Softcover. Illustrated. 192 pages. Haute Cuisine by Amy B. Trubek. Published by University of Pennsylvania Press, 2000. Softcover. Not illustrated. 178 pages. Tarragon and Truffles by Anne Gregg. Published by Bantam Books, 2006. Softcover. Not illustrated. 336 pages. French Lessons by Peter Mayle. Published by Alfred A. Knopf, 2001. Hardcover with dust jacket. Illustrated. 227 pages. A foodie favorite and a haven for gourmets, gourmands, or anyone who likes to curl up with a good cookbook, Heirloom Book Company is based in Charleston, SC, but its renown extends far beyond the city’s boundaries. Run by Carlye Jane Dougherty, Bryan Lewis, and Brad Norton, it offers a cornucopia of new, vintage, and antique volumes about wine, cheese, cocktails, and regional cuisines, as well as cool culinary accessories. No matter how esoteric your kitchen proclivities or what tempts your taste buds, you’re likely to find it at Heirloom.