I think the best book on the subject is:

Escargots From Your Garden to Your Table
by Francois Picart

I see two copies are available for $7.50
each at http://www.addall.com

I saw that guy on TV a few years before
his book was published in 1978, when he was
living somewhere around here and running
a snail business.

Then he sort of dropped out of sight.

I think this article must be about the
same guy:

http://www.kxan.com/dpp/news/local/L...arm_Remembered

He attempted to start a truffle farm in
Texas. Everything that could go wrong did,
and eventually he gave up.

That story says rumor has it he's either
running a restaurant in Florida or he returned
to France. Apparently, both rumors might be true.
He and his brother, Christian Picart, started
a restaurant chain in Europe, Buffalo Grill,
and Francois is or was a franchisee of that chain
in Pinellas, FL.

http://www.foodanddrinkeurope.com/Co...ver-BSE-claims

http://www.meatprocess.com/Safety-Le...case-continues

http://www.santafeeats.com/?p=1198#more-1198

On Tue, 04 Aug 2009 16:15:59 -0700, Mark Thorson >
wrote:

>I think the best book on the subject is:
>
>Escargots From Your Garden to Your Table
>by Francois Picart
>
>I see two copies are available for $7.50
>each at http://www.addall.com
>
>I saw that guy on TV a few years before
>his book was published in 1978, when he was
>living somewhere around here and running
>a snail business.
>
>Then he sort of dropped out of sight.
>
>I think this article must be about the
>same guy:
>
>http://www.kxan.com/dpp/news/local/L...arm_Remembered
>
>He attempted to start a truffle farm in
>Texas. Everything that could go wrong did,
>and eventually he gave up.
>
>That story says rumor has it he's either
>running a restaurant in Florida or he returned
>to France. Apparently, both rumors might be true.
>He and his brother, Christian Picart, started
>a restaurant chain in Europe, Buffalo Grill,
>and Francois is or was a franchisee of that chain
>in Pinellas, FL.
>
>http://www.foodanddrinkeurope.com/Co...ver-BSE-claims
>
>http://www.meatprocess.com/Safety-Le...case-continues
>
>http://www.santafeeats.com/?p=1198#more-1198

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