The Cooking of South-West France
Greeted upon its publication in 1983 as one of the truly great works of culinary art, Paula Wolfert's The Cooking of South-West France is an exploration of the gastronomic delights of one of France's most extraordinary regions. While its cuisine makes use of sophisticated ingredients like foie gras, truffles, and Armagnac, it is, at heart, rustic, abounding in such deeply flavorful dishes as cassoulets and the delicious preserved meats and poultry known as confits. In her five years of research Wolfert has collected and refined over 150 recipes from both local home cooks and some of France's greatest chefs, and has produced a book anyone who is serious about food will want to own.
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- Paperback | 367 pages
- 189 x 235 x 31.75mm
- 31 Oct 1988
- HarperCollins Publishers Inc
- New York, NY, United States
- b&w illustrations, bibliography, index
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