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The Cooking of South West France Paperback – September, 1989


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Product Details

  • Paperback: 347 pages
  • Publisher: Papermac; New edition edition (September 1989)
  • Language: English
  • ISBN-10: 0333498194
  • ISBN-13: 978-0333498194
  • Product Dimensions: 9.1 x 6.1 x 0.8 inches
  • Shipping Weight: 1.2 pounds
  • Average Customer Review: 5.0 out of 5 stars  See all reviews (1 customer review)
  • Amazon Best Sellers Rank: #6,197,024 in Books (See Top 100 in Books)

More About the Author

Paula Wolfert is widely acknowledged as one of the premier food writers in America and the "queen of Mediterranean cooking." She writes a regular column in Food & Wine, alternating with Jacques Pepin and Marcella Hazan (she came in as Julia Child's replacement), and she is author of eight cookbooks, several of which have remained in print for upwards of 30 years. Her three most recent cookbooks, The Food of Morocco, The Slow Mediterranean Kitchen and The Cooking of Southwest France, 2nd edition, received glowing reviews.
Wolfert's writings have received numerous awards, including the Julia Child Award, the M.F.K. Fisher Award, the James Beard Award, the Cook's Magazine Platinum Plate Award, and the Perigueux Award for Lifetime Achievement. Her articles have appeared in the New York Times, Saveur, Fine Cooking, and Cook's Illustrated. In 2008, she was inducted into the Cookbook Hall of Fame by the James Beard Association.

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Most Helpful Customer Reviews

5 of 5 people found the following review helpful By John P Cook on April 29, 2004
Format: Paperback
Paula Wolfert's The Cooking of South West France is my absolute favorite cookbook. The food of South West France has always been intriguing to me and Paula's book is the best by far on the subject. Thusfar I have cooked over half of the recipes inside (working on the Air-Dried Duck Breast as we speak) and have the goal of completing all of them. The recipes range from the simple and delicious (Eggplants w/Garlic, Asparagus w/Asparagus Sauce) to the complex and delicious (Cassoulet in the Style of Toulouse, Garbure). In addition to great recipes, there is a great introductory section and excellent intros and notes for almost all the recipes. It would be a great read even if you never cooked from it (though that would be a shame). My personal favorite is Andre Daguin's Fava Bean Cassoulet. This is a book that should not be missed.
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