A Culinary Journey in Gascony: Recipes and Stories from My French Canal Boat

by Hill, Kate

• ISBN13: 9781580085670
• ISBN10: 1580085679
• Edition: Revised
• Format: Paperback
• Copyright: 2004-04-01
• Publisher: Random House Inc

Summary

In the heart of the Gascony region of France sits some of the country'?s richest farmland, the source of foie gras, juicy strawberries, wild game, and other delectables prized throughout Europe. Through the center of this productive land winds the Canal Lat?ral ? la Garonne, a picturesque waterway dotted with medieval villages, stone bridges and chapels, traditional p?tisseries, and lively farmers'? markets. The canal is also home to author and chef Kate Hill'?s popular culinary tours, which are conducted aboard an old Dutch canal boat. In A CULINARY JOURNEY IN GASCONY, Kate cruises and cooks along the canals of southwestern France, sharing 80 memorable recipes inspired by the region'?s farm-fresh ingredients. Home chefs and armchair travelers alike will cherish this collection of tales along with 80 recipes from the heart and soul of Gascony. Features full-color and black-and-white photographs of the picturesque Gascony region and full-color food photographs.Reviews"This enticingly illustrated little book . . . includes plenty of stories about the region and its people." -New York Times

Author Biography

KATE HILL is a gourmet chef who teaches cooking classes internationally and runs culinary tours on her 75-year-old Dutch barge in the Gascony region of France.

Table of Contents

INTRODUCTION	1	(9)
At Home on the Julia Hoyt
A RIVER, A VALLEY, A CANAL, AND A BARGE	10	(12)
Day One: Castets-en-Dorthe
APERITIFS	22	(24)
Day Two: Meilhan-sur-Garonne
SOUP	46	(20)
Day Three: Marmande-la Jolie
ENTREES	66	(26)
Day Four: Le Mas d'Agenais and Lagruère
THE MAIN COURSE	92	(38)
Day Five: Damazan, Vianne, and Buzet
VEGETABLES	130	(22)
Day Six: Ste. Colombe-en-Bruilhois
DESSERT	152	(28)
INGREDIENTS LIST	180	(3)
GLOSSARY	183	(2)
SOURCE LIST	185	(1)
KATE HILL'S EUROPEAN CULINARY ADVENTURES	186	(1)
ACKNOWLEDGMENTS	187	(2)
INDEX	189