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The Cooking of Southwest France Recipes from France's Magnificent Rustic Cuisine

  • ISBN13:


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  • Format: Hardcover
  • Copyright: 2005-09-30
  • Publisher: Wiley
  • Purchase Benefits
List Price: $39.95


"An indispensable cookbook." - Jeffrey Steingarten, VogueWhen Paula Wolfert's The Cooking of Southwest France was first published in 1983, it became an instant classic. This award-winning book was praised by critics, chefs, and home cooks alike as the ultimate source of recipes and information about a legendary style of cooking. Wolfert's recipes for cassoulet and confit literally changed the American culinary scene. Confit, now ubiquitous on restaurant menus, was rarely served in the United States before Wolfert presented it.Now, twenty-plus years later, Wolfert has completely revised her groundbreaking book. In this new 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; some have been dropped.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.Other recipes include such gems as Chestnut and Cepe Soup With Walnuts, magnificent lusty Oxtail Daube, mouthwatering Steamed Mussels With Ham, Shallots, and Garlic, as well as Poached Chicken Breast, Auvergne-Style, and the simple yet sublime Potatoes Baked in Sea Salt. You'll also find delicious desserts such as Batter Cake With Fresh Pears From the Correze, and Prune and Armagnac Ice Cream.Each recipe incorporates what the French call a truc, a unique touch that makes the finished dish truly extraordinary. Evocative new food photographs, including sixteen pages in full color, now accompany the text.Connecting the 200 great recipes is Wolfert's unique vision of Southwest France. In sharply etched scenes peopled by local characters ranging from canny peasant women to world-famous master chefs, she 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.

Author Biography

Paula Wolfert is one of the premier food writers in America. Her writing has received many awards, including the Julia Child Award, the M. F. K. Fisher Award, the James Beard Award, and the Périgueux Award for Lifetime Achievement. She has a regular column in Food & Wine magazine and is the author of six other cookbooks, including Couscous and Other Good Food From Morocco, Mediterranean Cooking, and, most recently, the IACP Award–winning The Slow Mediterranean Kitchen.

Table of Contents

A Note on Attributionp. x
Introduction to the New and 1983 Editionsp. xi
Map of the Greater French Southwestp. xxii
The Tastes of the French Southwestp. 1
Garbure, Pot-au-Feu, and Other Soupsp. 41
Appetizers and Small Platesp. 73
Fish and Shellfishp. 101
Chickenp. 133
Duck, Goose, and Rabbitp. 165
Foie Gras, Terrines, and Rillettesp. 223
Beef, Veal, Pork, and Lambp. 251
Cassouletp. 309
Vegetablesp. 325
Dessertsp. 359
Stocks and Sauce Basesp. 403
Mail Order Sourcesp. 415
Index to Recipes by Region and Coursep. 418
Notes on Equipmentp. 428
Bibliographyp. 430
Acknowledgments for the New and 1983 Editionsp. 432
Indexp. 436
Table of Contents provided by Ingram. All Rights Reserved.

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