Sud de France: The Food and Cooking of Languedoc by Caroline Conran
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A Catalan herb farçellet (page 90)
from Sud de France: The Food and Cooking of Languedoc Sud de France by Caroline Conran
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Blender mayonnaise (page 90)
from Sud de France: The Food and Cooking of Languedoc Sud de France by Caroline Conran
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Aïoli (by hand) (page 91)
from Sud de France: The Food and Cooking of Languedoc Sud de France by Caroline Conran
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Blender aïoli (page 91)
from Sud de France: The Food and Cooking of Languedoc Sud de France by Caroline Conran
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To cook snails (page 92)
from Sud de France: The Food and Cooking of Languedoc Sud de France by Caroline Conran
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Snails with sauce cargolade (page 92)
from Sud de France: The Food and Cooking of Languedoc Sud de France by Caroline Conran
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Chorizo (page 95)
from Sud de France: The Food and Cooking of Languedoc Sud de France by Caroline Conran
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To cook salt cod (page 95)
from Sud de France: The Food and Cooking of Languedoc Sud de France by Caroline Conran
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Picada (page 97)
from Sud de France: The Food and Cooking of Languedoc Sud de France by Caroline Conran
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Sofregit (page 99)
from Sud de France: The Food and Cooking of Languedoc Sud de France by Caroline Conran
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Roasted garlic (page 100)
from Sud de France: The Food and Cooking of Languedoc Sud de France by Caroline Conran
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Grilled mussels (page 102)
from Sud de France: The Food and Cooking of Languedoc Sud de France by Caroline Conran
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Anchovy vinaigrette (page 103)
from Sud de France: The Food and Cooking of Languedoc Sud de France by Caroline Conran
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Walnut oil vinaigrette (page 103)
from Sud de France: The Food and Cooking of Languedoc Sud de France by Caroline Conran
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Garlic sauce (Crème d'ail) (page 103)
from Sud de France: The Food and Cooking of Languedoc Sud de France by Caroline Conran
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Black olive tapenade (page 104)
from Sud de France: The Food and Cooking of Languedoc Sud de France by Caroline Conran
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Notes about this book
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- ISBN 10 1903018900
- ISBN 13 9781903018903
- Published Oct 01 2012
- Format Paperback
- Page Count 400
- Language English
- Countries United Kingdom
- Publisher Prospect Books
Publishers Text
Languedoc-Roussillion (not forgetting the Midi-Pyrenees and Aquitaine) are the regions of France most settled by English expatriate colonists. Caroline Conran has spent much time there since the early 1970s and her collection of recipes reflect years of travel, conversation, cooking, eating and drinking. She has shared her knowledge with English readers in a previous book, Under the Sun: Caroline Conran's French Country Cooking, but here she concentrates upon this single region of Languedoc which curls up from the Spanish border along the Mediterranean coast as far as the Rhone valley. This is not polite France, this is 'in your face' France; it's history buried amidst the Crusades and Cathars, its towns and cities - Nimes, Toulouse, Carcassonne, Narbonne, Perpignan, Montpellier, Beziers - making up a fiecely independent region. Its people are passionate about rugby, about hunting and foraging, with a cuisine of their own, more Southern, simpler, more earthy, and less influence by the Michelin style of cooking than the rest of France. There will be information on the particular specialities such as chestnuts, sweet onions, Bouzigues mussels and oysters, salt cod, poufres (baby octopus), charcuterie, salades sauvages (salads of wild plants), the rose-coloured garlic of Lautrec, wild asparagus and local mushrooms. There are descriptions of places where oysters, truffles chestnuts or calcots - a giant spring onion, eaten roasted on a fire of vine-prunings - are the obsession of everyone in the community.Other cookbooks by this author
- Bumper Cook
- Conran Cookbook: The Purchase and Preparation of Food
- The Conran Cookbook
- The Conran Cookbook
- The Conran Cookbook
- The Conran Cookbook
- The Cook Book: The Complete Guide to Selecting, Preparing, Cooking and Presenting Good Food
- The Cook Book: The Complete Guide to Selecting, Preparing, Cooking and Presenting Good Food
- Delicious Home Cooking
- Delicious Home Cooking from Around the British Isles
- Enciclopedia Culinaria
- English Country Cooking at Its Best
- The Essential Cook Book: The Back-To-Basics Guide to Selecting, Preparing, Cooking, and Serving the Very Best of Food
- Family Cook: More fabulous food for next to nothing
- Family Cook
- Good Home Cooking
- The Kitchen Handbook. Buying. Preparation. Cooking
- Poor Cook: Fabulous Food for Next to Nothing
- Poor Cook: Fabulous Food for Next to Nothing
- Poor Cook (The Food Lover's Library Series): Fabulous Food for Next to Nothing
- Traditional Cooking
- Traditional Cooking
- Under the Sun: Caroline Conran's French Country Cooking
- Under the Sun: Caroline Conran's French Country Cooking
- Under the Sun: Caroline Conran's French Country Cooking
- The World's Best Food
- World's Best Food
