The Cooking of Southwest France : Recipes From France's Magnificient Rustic Cuisine

"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 Cèpe 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. When Paula Wolfert's The Cooking Of Southwest France Was First Published In 1983, It Became An Instant Classic. 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. 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.--jacket. Map Of The Greater French Southwest Xxii -- The Tastes Of The French Southwest 1 -- Garbure, Pot-au-feu, And Other Soups 41 -- Appetizers And Small Plates 73 -- Fish And Shellfish 101 -- Chicken 133 -- Duck, Goose, And Rabbit 165 -- Foie Gras, Terrines, And Rillettes 223 -- Beef, Veal, Pork, And Lamb 251 -- Cassoulet 309 -- Vegetables 325 -- Desserts 359 -- Stocks And Sauce Bases 403. Paula Wolfert. Includes Bibliographical References (p. 430-431) And Indexes. Recipes for sauces, soups, salads, appetizers, main dishes, vegetables, and desserts capture the flavor of traditional and contemporary French cooking.