The food is as rich and encompassing as the book. My own take on the delicious meal Vianne made; pork roast with German potato dumplings, sauerkraut peppered with bacon and smoothed by shredded green apple, and of course, French peas drowning in tarragon butter.  Ingredients 1 lb bacon, diced 1 medium onion, thinly sliced 1 granny smith apple, shredded 3 cans sauerkraut, rinsed 2 cups chicken stock 1 baking potato, shredded 3 T butter salt & pepper to taste Brown the bacon until crispy in a large dutch oven. Remove from the dutch oven with a slotted spoon, placing on a plate covered in paper towels. Drain the grease except…