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

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

ISBN13: 9780764576027
ISBN10: 076457602x
All Product Details

 

Synopses & Reviews

Publisher Comments:

"An indispensable cookbook."

- Jeffrey Steingarten, Vogue

When 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.

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.)

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:

"An indispensable cookbook."

- Jeffrey Steingarten, Vogue

When 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.

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 Author

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 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 Saying

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Average customer rating based on 1 comment:

annagrayscott, July 30, 2007 (view all comments by annagrayscott)
I've only been to the south of France once, for two days on a tour. But when I read this book, I feel that I've gone back again and again, sitting in Wolfert's warm kitchen as she tells me all about the history of classic French dishes. This is not for the legions of Rachel Ray fans. Some of the dishes are complicated and time consuming, but that's the whole point -- a braise or a stew isn't meant to be "fast food." so much of true cooking these days has been lost, and it is wonderful to find it captured in a book that treats its subject as very important matter.

This wonderful book that sits on my counter alongside Mastering The Art of French Cooking' by Julia Child and The Silver Palate Cookbook as those are my two favorite books to cook from.
Was this comment helpful? | Yes | No
(12 of 26 readers found this comment helpful)

Product Details

ISBN:
9780764576027
Subtitle:
Recipes from France's Magnificient Rustic Cuisine
Publisher:
Houghton Mifflin Harcourt
Author:
Wolfert, Paula
Author:
A
Author:
Wolfert, Paul
Subject:
Cookery, french
Subject:
Regional & Ethnic - French
Subject:
French
Subject:
Cooking and Food-French
Subject:
Cooking
Subject:
General Cooking
Copyright:
Edition Number:
2
Edition Description:
Trade Cloth
Publication Date:
20120330
Binding:
Hardback
Grade Level:
General/trade
Language:
English
Illustrations:
Y
Pages:
480
Dimensions:
9.25 x 7.5 in

Related Subjects

Cooking and Food » Regional and Ethnic » French
History and Social Science » Military » General History
Science and Mathematics » Chemistry » Chemical Engineering

The Cooking of Southwest France: Recipes from France's Magnificent Rustic Cuisine
0 stars - 0 reviews
$ In Stock
Product details 480 pages John Wiley & Sons - English 9780764576027 Reviews:
"Publishers Weekly Review" by , "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.)
"Synopsis" by , 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" by , "An indispensable cookbook."

- Jeffrey Steingarten, Vogue

When 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.

"Synopsis" by , 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.
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