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The Cooking of Southwest France by Paula Wolfert

$37.50

The Cooking of Southwest France by Paula Wolfert

$37.50
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Product Description

Paula Wolfert has completely revised her ground-breaking book. In this new edition, you'll find 60 additional recipes, 30 totally new recipes, along with 30 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 périgueux, 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. Includes color photographs.

When it comes to French food, many Americans know little beyond the bistros of Paris or the herbs of Provence. But many of France's most delightful culinary traditions are to be found near (or nearish) the Pyrénées. For example, there is nothing more enticing than a jar of foie gras, a baguette and a glass of Vin de Cahors; even a simple bowl of Périgord walnuts and a snifter of armagnac can make an immensely satisfying dessert. These combinations can easily be reproduced in an American kitchen-all you need is a good supermarket and plenty of cash-but for more complex dishes, like a Béarnais bean stew, you need a guide. Enter Wolfert and this expanded revision of her 1983 classic, replete with a handy index listing dozens of internet shops that sell everything from truffles to snails. Not only is this is a useful book, it's also interesting to read. Wolfert includes a chapter on the "Tastes of the French Southwest," with informative sections on cèpes, regional cheeses and truffles, just to name a few. And the recipes do not disappoint. Some standouts include Morue Pil-Pil, a spicy, slow-cooked salt cod dish recipe from the Basque region, and Cèpes of the Poor, chunks of eggplant sautéed to replicate the texture of costly mushrooms.

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