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

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    • Categories: Dessert; French; Vegan; Vegetarian
    • Ingredients: raspberries; Armagnac; superfine sugar
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    • Categories: Dressings & marinades; French; Vegan; Vegetarian
    • Ingredients: dried cèpes mushrooms; bay leaves; olive oil; thyme sprigs
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    • Categories: Appetizers / starters; French; Vegetarian
    • Ingredients: Roquefort cheese; walnuts; walnut liqueur; white peppercorns; heavy cream; eggs; egg whites; Laguiole cheese
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    • Categories: How to...; French; Vegan; Vegetarian
    • Ingredients: chestnuts
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    • Categories: Dips, spreads & salsas; French; Vegetarian
    • Ingredients: garlic; store-cupboard ingredients
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    • Categories: Dips, spreads & salsas; French
    • Ingredients: prosciutto; thyme; parsley; garlic
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    • Categories: Main course; French
    • Ingredients: shallots; duck fat; bay leaves; Bayonne ham; thyme sprigs; red wine vinegar
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    • Categories: Salads; Appetizers / starters; French; Vegan; Vegetarian
    • Ingredients: black grapes; dry mustard; walnut oil; mâche; walnuts
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    • Categories: Side dish; French; Vegetarian
    • Ingredients: potatoes; coarse kosher salt; coarse sea salt
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    • Categories: How to...; French; Vegetarian
    • Ingredients: kosher salt; sea salt
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    • Categories: Side dish; Appetizers / starters; French
    • Ingredients: truffles; pork fatback; egg whites
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    • Categories: Egg dishes; Main course; Appetizers / starters; Suppers; French; Vegetarian
    • Ingredients: black truffles; eggs; heavy cream; white pepper
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    • Categories: Stews & one-pot meals; Main course; French
    • Ingredients: white beans; ham hocks; duck carcass; pancetta; duck fat; leeks; celery; herb bouquet; parsley; turnips; carrots; potatoes; cabbage; French bread; pickled chiles; garlic; onions; piment d'Espelette; duck leg confit
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    • Categories: Soups; Winter; Basque; French
    • Ingredients: cannellini beans; carrots; duck fat; country bread; chives; heavy cream; onions; ventrèche; piment d'Espelette
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    • Categories: Stews & one-pot meals; Main course; French
    • Ingredients: veal knuckles; beef shins; beef brisket; tomatoes; herb bouquet; pork sausages; country bread; shallots; parsley; quatre-épices; veal breast; carrots; turnips; leeks; cornichons; fleur de sel; capers; onions; garlic; jambon de Bayonne; eggs; coarse grain mustard; hard-boiled eggs
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    • Categories: Sauces, general; French; Vegetarian
    • Ingredients: shallots; parsley; tomatoes; capers; hard-boiled eggs
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    • Categories: Soups; French
    • Ingredients: stale bread; veal; lean pork; fatback; shallots; allspice berries; nutmeg; parsley; chives; heavy cream; Armagnac; Savoy cabbage; chicken stock; potatoes; carrots; eggs
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    • Categories: Stews & one-pot meals; Main course; French
    • Ingredients: beef marrow bones; chicken stock; beef shins; beef top round; veal shanks; carrots; turnips; leeks; green cabbage; potatoes; French bread; parsley; cornichons; fleur de sel; pork garlic sausages; garlic; herb bouquet; peppercorns of your choice; duck leg confit; coarse grain mustard; onions; tomatoes; ground cayenne pepper
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    • Categories: Sauces, general; French; Vegetarian
    • Ingredients: tomatoes; onions; herb bouquet; stock of your choice; ground cayenne pepper
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    • Categories: Soups; French
    • Ingredients: chicken wings; chicken backs; new potatoes; celery; bay leaves; juniper berries; ground cinnamon; chestnuts; heavy cream; walnuts; parsley; tarragon; walnut oil; onions; dried cèpes mushrooms; jambon de Bayonne; lemons
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    • Categories: Soups; French
    • Ingredients: white beans; leeks; picholine olives; French bread; rosemary sprigs; baking potatoes; chicken stock; garlic
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Notes about this book

  • DKennedy on August 22, 2015

    There is something about the look of this book that makes me want to read it cover to cover. My copy has no pictures in it, yet every recipe is evocative. I am not sure how Paula Wolfert pulls that off, but she does.

  • llove on August 04, 2011

    I have the original (1987) edition and have just tried to find a recipe which appears to be in this version but not in mine.

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  • ISBN 10 1118109740
  • ISBN 13 9781118109748
  • Published Mar 30 2012
  • Format eBook
  • Page Count 480
  • Language English
  • Countries United States
  • Publisher John Wiley & Sons
  • Imprint John Wiley & Sons


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