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

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

Format:  Hardcover,

455 pages

Publisher: Houghton Mifflin Harcourt

Publish Date: Sep 2005

ISBN-13: 9780764576027

ISBN-10: 076457602X

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Book Information

The following content was provided by the publisher.
"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.

Specifications

Publisher: Houghton Mifflin Harcourt
Publish Date: Sep 2005
ISBN-13: 9780764576027
ISBN-10: 076457602X
Format: Hardcover
Number of Pages: 455
Shipping Weight (in pounds): 2.85
Product in Inches (L x W x H): 9.5 x 8.25 x 1.5

Chapter outline

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

Reviews

Review by Library Journal (2005-08-01)

When Wolfert's The Cooking of Southwest France, long considered a classic, was originally published in 1983, the American palate was far less sophisticated. Few people knew what con fit (now practically "ubiquitous on restaurant menus", as she notes) was, and ingredients such as fresh fo ie gra's and pi ment d'Espelette (a paprika from the Basque region) were unheard of. For this new edition, Wolfert has revised and updated both text and recipes, dropped a few dishes, and added 60 new ones.

Some of the new recipes come from well-known French chefs in the United States and in France, as well as from the late culinary star Jean-Louis Palladin. Among their contributions are contemporary dishes such as Coquilles St. Jacques and Sauce Mandarin (Scallops in Tangerine Sauce). But the foundations of Southwest French cooking remain the focus, with separate chapters on fo ie gra's and rillette's, for example, and on cassoulet and other hearty bean dishes. The introduction, "The Tastes of the French Southwest", covers essential ingredients such as the local Armagnac, garlic, and truffles, and an appendix lists mail-order sources for special ingredients. An essential purchase.

(c) Copyright 2010. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.

Book description

"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.

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