An indispensable cookbook.– Jeffrey Steingarten, Vogue

When Paula Wolferts 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. Wolferts 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, youll find sixty additional recipes – thirty totally new recipes, along with thirty updated recipes from Wolferts 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. Youll 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 Wolferts 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 regions 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.

Hardback

Author:

Paula Wolfert

Shipping:

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ISBN:

9780764576027

Publish Date:

11/2005

Pages:

455

Publisher:

John Wiley & Sons

Format:

Hardback

Availability:

Approximately 6 - 10 days
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