Sud de France: The Food and Cooking of Languedoc by Caroline Conran

  • A Catalan herb farçellet (page 90)

    from Sud de France: The Food and Cooking of Languedoc Sud de France by Caroline Conran

    • Categories: Spice / herb blends & rubs; Catalan
    • Ingredients: dried thyme; winter savory; dried oregano; bay leaves
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Notes about Recipes in this book

  • Duck breasts with fried apples (Magrets de canard aux pommes)

    • saladdays on January 28, 2019

      Good contrast between the tartness of the apples and the rich duck. I should have cooked the apples for longer as they were still quite firm. Will try again with some adjustments to cooking times.

  • Gratin of chard stalks (Gratin de côtes de blettes)

    • stepharama1 on February 08, 2024

      This was delicious and would likely be delicous as written. However, I changed the recipe substantially. First I microwaved the chard stems for a couple minutes (rather than boiling the vitamins away in water) and sautéed them with a little olive oil, garlic and bay leaves. I also sauteed some mushrooms and added them because I love the flavor of chard and mushroom together. I omitted the anchovies (didn't have any) and used dill for flavor.

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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.

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