- Hardcover: 480 pages
- Publisher: Houghton Mifflin Harcourt; Revised edition (September 16, 2005)
- Language: English
- ISBN-10: 076457602X
- ISBN-13: 978-0764576027
- Product Dimensions: 7.5 x 1.5 x 9.2 inches
- Shipping Weight: 2.8 pounds (View shipping rates and policies)
- Average Customer Review: 4.5 out of 5 stars See all reviews (41 customer reviews)
- Amazon Best Sellers Rank: #176,986 in Books (See Top 100 in Books)
Enter your mobile number or email address below and we'll send you a link to download the free Kindle App. Then you can start reading Kindle books on your smartphone, tablet, or computer - no Kindle device required.
To get the free app, enter your mobile phone number.
The Cooking of Southwest France: Recipes from France's Magnificient Rustic Cuisine Hardcover – September 30, 2005
The Amazon Book Review
Discover what to read next through the Amazon Book Review. Learn more.
Frequently Bought Together
Customers Who Bought This Item Also Bought
From Publishers Weekly
When it comes to French food, many Americans know little beyond the bistros of Paris or the herbs of Provence. But many of France's most delightful culinary traditions are to be found near (or nearish) the Pyrénées. For example, there is nothing more enticing than a jar of foie gras, a baguette and a glass of Vin de Cahors; even a simple bowl of Périgord walnuts and a snifter of armagnac can make an immensely satisfying dessert. These combinations can easily be reproduced in an American kitchen-all you need is a good supermarket and plenty of cash-but for more complex dishes, like a Béarnais bean stew, you need a guide. Enter Wolfert and this expanded revision of her 1983 classic, replete with a handy index listing dozens of internet shops that sell everything from truffles to snails. Not only is this is a useful book, it's also interesting to read. Wolfert includes a chapter on the "Tastes of the French Southwest," with informative sections on cèpes, regional cheeses and truffles, just to name a few. And the recipes do not disappoint. Some standouts include Morue Pil-Pil, a spicy, slow-cooked salt cod dish recipe from the Basque region, and Cèpes of the Poor, chunks of eggplant sautéed to replicate the texture of costly mushrooms. Be advised: although Wolfert does allow for less fattening substitutions, like olive oil for duck fat, this is not a cookbook for dieters. And many of these recipes will take hours, if not a full day, of preparation, but the food is worth the wait, and the weight.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
Top Customer Reviews
Now about those recipes: Richard Olney has long been my standard for great cooking instruction. His recipes manage to be clear and opinionated, true to the region [in his case mostly Provence] but manageable in a big-city American kitchen, relentless in their pursuit of pleasure, dismissive of the narrow and purse-lipped health obsessions of the food-as-medicine Anglo-Saxon crowd, and deeply informed about the ingredients per se. Paula Wolfert, to my knowledge, is the first writer of cookbooks to equal Olney's contribution. Her style is more broadly journalistic and less opinionated, but her recipes are equally true to their sources.
That being said, her sources are French. French farmhouse kitchens and French starred restaurants. So these recipes can be arduous, a real stretch for the average American home kitchen. Many recipes require not only equipment most Americans don't own, but techniques that are dificult to master and even harder to research. But we welcomed Julia Child by spending more time in the kitchen and more money buying kitchen tools, and Wolfert's recipes deserves that same dedication.Read more ›
The range of her book covers, according to her map of the `Greater French Southwest', about two fifths of the country, from La Rochelle in the northwest to the Spanish border, then north along the Mediterranean coast to Montpellier on the Gulf of Lion, then north to include the provinces of Auvergne, Limousin, and Perigord in addition to the southwest heartland of Guyenne, Gascogne, and Languedoc.
While Provence and the rest of the French southeast is devoted to the use of olive oil and the French north loves its Normandy butter fat, the defining fat of the French southwest is animal fats, primarily lard from pork, duck fat, and chicken fat. These lipids are so central to the cooking of this region that many of the recipes look more foreign to our modern culinary sensibilities than recipes from Southeast Asia with its reliance on peanut oil.
Ms. Wolfert is quick to assure us early in the book that pork and duck fat is actually less saturated and less cholesterol laden than is butter fat. For the sake of enjoying this book, I will accept this and warn you that to fully appreciate the recipes in this book, I suggest you search out a good source of lard and duck fat. To aid you in this quest, Ms. Wolfert includes one of the best listings of Internet sources I have seen in a long time.Read more ›
Most Recent Customer Reviews
Paula Wolfert can be relied upon as an authority on whatever cuisine she chooses to illustrate. Glad she authored this book.Published 1 month ago by Terence Bilancio
I was a little disappointed. More elaborate than I care for & using ingredients hard to find.Published 2 months ago by Susan Clarkson
This is a great author and I have many of her books but the typical cookbook design gets rather tiresome. A little of this and some that and they write a book. Read morePublished 6 months ago by FrankJr
This is a classic. Not just a great cookbook, but a great read as well.Published 6 months ago by Stephen H. Parsons
Like Paula Wolfert's other books, this one is more for the serious student of cooking. These are not quick 30 minute meals nor do they call for pre made or canned ingredients. Read morePublished 13 months ago by Amazon Customer
Good condition, well packaged, exactly what I expected. Thank you.Published 14 months ago by Amazon Buyer
Interesting book, but not a useful cookbook. Ingredients too hard to come by and recipes too complicatedPublished 15 months ago by T. Hyde