The Cooking of Southwest France (eBook, ePUB)
Recipes from France's Magnificient Rustic Cuisine
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"An indispensible cookbook" this award-winning classic recipe book and travelogue of the region is now completely revised for the modern cook (Jeffrey Steingarten, Vogue ).When Paula Wolfert's The Cooking of Southwest France was first published in 1983, it became an instant classic. Wolfert's recipes for cassoulet and confit changed the American culinary scene.Now, Wolfert has completely revised her groundbreaking book. In this edition, you"ll find sixty additional recipes-thirty totally new recipes, along with thirty updated recipes from Wolfert's other books. Recipes from the original editi...
"An indispensible cookbook" this award-winning classic recipe book and travelogue of the region is now completely revised for the modern cook (Jeffrey Steingarten, Vogue ).
When Paula Wolfert's The Cooking of Southwest France was first published in 1983, it became an instant classic. Wolfert's recipes for cassoulet and confit changed the American culinary scene.
Now, Wolfert has completely revised her groundbreaking book. In this edition, you"ll find sixty additional recipes-thirty totally new recipes, along with thirty updated recipes from Wolfert's other books. Recipes from the original edition have been revised to account for current tastes and newly available ingredients.
You will find superb classic recipes for cassoulet, sauce perigueux, salmon rillettes, and beef daube; new and revised recipes for ragouts, soups, desserts, and more; and, of course, numerous recipes for the most exemplary of all southwest French ingredients-duck-including the traditional method for duck confit plus two new, easier variations. You'll also find delicious desserts such as Batter Cake With Fresh Pears From the Correze, and Prune and Armagnac Ice Cream.
Evocative new food photographs, including sixteen pages in full color, now accompany the text. In sharply etched scenes peopled by local characters ranging from canny peasant women to world-famous master chefs, Wolfert captures the region's living traditions and passion for good food. Gascony, the Perigord, Bordeaux, and the Basque country all come alive in these pages. This revised edition of The Cooking of Southwest France is truly another Wolfert classic in its own right.
"Bold and indefatigable . . . Wolfert writes recipes with such vivid and explicit instructions you might think you were really cooking in Toulousse." - New York Times Book Review
When Paula Wolfert's The Cooking of Southwest France was first published in 1983, it became an instant classic. Wolfert's recipes for cassoulet and confit changed the American culinary scene.
Now, Wolfert has completely revised her groundbreaking book. In this edition, you"ll find sixty additional recipes-thirty totally new recipes, along with thirty updated recipes from Wolfert's other books. Recipes from the original edition have been revised to account for current tastes and newly available ingredients.
You will find superb classic recipes for cassoulet, sauce perigueux, salmon rillettes, and beef daube; new and revised recipes for ragouts, soups, desserts, and more; and, of course, numerous recipes for the most exemplary of all southwest French ingredients-duck-including the traditional method for duck confit plus two new, easier variations. You'll also find delicious desserts such as Batter Cake With Fresh Pears From the Correze, and Prune and Armagnac Ice Cream.
Evocative new food photographs, including sixteen pages in full color, now accompany the text. In sharply etched scenes peopled by local characters ranging from canny peasant women to world-famous master chefs, Wolfert captures the region's living traditions and passion for good food. Gascony, the Perigord, Bordeaux, and the Basque country all come alive in these pages. This revised edition of The Cooking of Southwest France is truly another Wolfert classic in its own right.
"Bold and indefatigable . . . Wolfert writes recipes with such vivid and explicit instructions you might think you were really cooking in Toulousse." - New York Times Book Review
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