The Cooking of Southwest France by Paula Wolfert
Recipes from France's Magnificent Rustic Cuisine

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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.

 

About Paula Wolfert

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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.
 
Published October 1, 1983 by Doubleday. 356 pages
Genres: Cooking. Non-fiction

Unrated Critic Reviews for The Cooking of Southwest France

The New York Times

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Kafka's encyclopedic new VEGETABLE LOVE (Artisan, $35) is two books in one: a collection of notes and recipes on vegetables (eccentrically divided by continent) and an alphabetical "Cook's Guide" to buying, storing and cooking them.

Dec 04 2005 | Read Full Review of The Cooking of Southwest Fran...

Publishers Weekly

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Wolfert is a true cook's author, and as her use of obscure ingredients (dried eggplant, sweet and sour plums, argan oil) and colorful anecdotes/additional ideas (say, grilling over a flowerpot) illustrate, this book is not for the casual home cook.

Sep 07 2009 | Read Full Review of The Cooking of Southwest Fran...

Publishers Weekly

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In this revision of her 1977 volume of the same name, Wolfert (The Cooking of the Eastern Mediterranean) has replaced many of the richer dishes of that book with 75 new recipes that represent ``some of the best of what the Mediterranean has to offer in terms of health as well as taste.'' The 150 ...

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Publishers Weekly

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Food fads may come and go, but meanwhile Wolfert ( Couscous and Other Good Food From Morocco ) runs off to some little-documented area of the world and puts it on the (American) culinary map.

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Publishers Weekly

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Some standouts include Morue Pil-Pil, a spicy, slow-cooked salt cod dish recipe from the Basque region, and Cepes of the Poor, chunks of eggplant sauteed to replicate the texture of costly mushrooms.

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