|
|
|
|
||
|
HELP | |
|
This item may be
Check for Availabilityout of stock. Click on the button below to search for this title in other formats.  More copies of this ISBN:The Cooking of Southwest France: Recipes from France's Magnificent Rustic Cuisineby Paula Wolfert
Synopses & ReviewsPublisher Comments:The culinary classic, now completely revised and enhanced with sixty new recipes The Cooking of Southwest France "A true culinary zealot, Paula Wolfert champions forgotten dishes, uncovers regional cooking in surprising places, and reminds us of our resources and roots. In writing about the earthy food of France's Southwest, she teaches us how to cook foods that are traditional, slow, and sustainable." —Alice Waters, Chez Panisse "No one has broadened our culinary horizons with more generosity, integrity, insight, and charm than Paula Wolfert. Her Southwest France is enchanting, irresistible. If you don't yet know the region, you are in for a treat, and if you thought you knew it, prepare yourself for the new vintage, the best ever from the region." —Judy Rodgers, Zuni Cafe "Americans have only recently come to know what the people of Southwest France have known for generations—that the key to great cooking is in its simplicity and depth of flavor. In this book, Paula has taught us to fully enjoy each bite, to share our joy through the food that we cook and serve." —Thomas Keller, French Laundry, Per Se, Bouchon Review:"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. Be advised: although Wolfert does allow for less fattening substitutions, like olive oil for duck fat, this is not a cookbook for dieters. And many of these recipes will take hours, if not a full day, of preparation, but the food is worth the wait, and the weight." Publishers Weekly (Copyright Reed Business Information, Inc.) Review:"...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, December 4, 2005) Synopsis:The culinary classic, now completely revised and enhanced with sixty new recipes "The Cooking of Southwest France" "A true culinary zealot, Paula Wolfert champions forgotten dishes, uncovers regional cooking in surprising places, and reminds us of our resources and roots. In writing about the earthy food of France's Southwest, she teaches us how to cook foods that are traditional, slow, and sustainable." — Alice Waters, Chez Panisse "No one has broadened our culinary horizons with more generosity, integrity, insight, and charm than Paula Wolfert. Her Southwest France is enchanting, irresistible. If you don't yet know the region, you are in for a treat, and if you thought you knew it, prepare yourself for the new vintage, the best ever from the region." — Judy Rodgers, Zuni Cafe "Americans have only recently come to know what the people of Southwest France have known for generations— that the key to great cooking is in its simplicity and depth of flavor. In this book, Paula has taught us to fully enjoy each bite, to share our joy through the food that we cook and serve." — Thomas Keller, French Laundry, Per Se, Bouchon
Synopsis:To make this book fresh and contemporary, Wolfert added 60 new or revised recipes to the 150 already included, and updated all the other material in the book. About the AuthorPaula Wolfertis 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 ContentsA Note on Attribution. Introduction to the New and 1983 Editions. Map of the Greater French Southwest. The Tastes of the French Southwest. Garbure, Pot-au-Feu, and Other Soups. Appetizers and Small Plates. Fish and Shellfish. Chicken. Duck, Goose, and Rabbit. Foie Gras, Terrines, and Rillettes. Beef, Veal, Pork, and Lamb. Cassoulet. Vegetables. Desserts. Stocks and Sauce Bases. Mail Order Sources. Index to Recipes by Region and Course. Notes on Equipment. Bibliography. Acknowledgments for the New and 1983 Editions. Index.
What Our Readers Are SayingAdd a comment for a chance to win!
Average customer rating based on 1 comment: | |||
|
| ||||
|
||||
Don't Miss
