The Cooking of South-West France: A Collection of Traditional and New Recipes from France's Magnificent Rustic Cuisine, and New Techniques to Lighten Hearty Dishes by Paula Wolfert

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    • Categories: Appetizers / starters; Main course; French
    • Ingredients: truffles; pork back fat; sea salt; egg whites
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    • Categories: Stocks; French
    • Ingredients: chicken necks; chicken backs; chicken wings; chicken gizzards; veal bones; onions; whole cloves; carrots; celery; leeks; tomatoes
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    • Categories: Sauces, general; French
    • Ingredients: veal bones; chicken carcass; chicken hearts; chicken gizzards; poultry fat; carrots; onions; leeks; celery; parsley; bay leaves; garlic; tomatoes; nutmeg
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    • Categories: Stocks; French
    • Ingredients: duck carcass; duck neck; duck wings; onions; tomatoes; carrots; leeks; red wine vinegar; dry red wine; black peppercorns; parsley; thyme; bay leaves
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    • Categories: Sauces, general; French
    • Ingredients: duck carcass; duck neck; duck wings; onions; tomatoes; carrots; leeks; red wine vinegar; dry red wine; black peppercorns; parsley; thyme; bay leaves
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    • Categories: Sauces, general; French
    • Ingredients: duck carcass; red wine; parsley; thyme; bay leaves; carrots; onions; leeks; chicken stock
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    • Categories: Stocks; French
    • Ingredients: fish bones; fish heads; fish tails; leeks; celery; garlic; parsley; bay leaves; thyme; black peppercorns; carrots; onions
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    • Categories: Soups; French
    • Ingredients: salt pork; spareribs; veal knuckles; onions; parsley; thyme; eggs; French bread; bacon; chives; Savoy cabbage; carrots; turnips; leeks
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    • Categories: Stews & one-pot meals; French
    • Ingredients: confit duck legs; white beans; pork hocks; duck carcass; pork belly; onions; whole cloves; leeks; turnips; garlic; parsley; thyme; bay leaves; marjoram; ground cayenne pepper; green cabbage; smoked bacon; potatoes; spicy garlic sausages; stale French bread
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    • Categories: Stews & one-pot meals; French
    • Ingredients: veal knuckles; beef shins; beef brisket; tomatoes; onions; whole cloves; garlic; parsley; thyme; celery leaves; veal breast; pork sausagemeat; bread; baked ham; shallots; quatre-épices; carrots; turnips; leeks
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    • Categories: Sauces, general; French; Vegetarian
    • Ingredients: shallots; parsley; tomatoes; capers
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    • Categories: Soups; French
    • Ingredients: garlic; onions; poultry fat; poultry stock; French bread
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    • Categories: Soups; French
    • Ingredients: duck confit; onions; tomatoes; egg yolks; French bread
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    • Categories: Soups; French
    • Ingredients: rabbit; carrots; leeks; shallots; chicken stock; parsley; thyme; bay leaves; double cream; chives
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    • Categories: Soups; Basque
    • Ingredients: onions; celery; dried red pepper flakes; red peppers; green peppers; fish fillets; parsley; basil; chervil; rosemary; sage; tomatoes; mussels; fish stock
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    • Categories: Salads; Dressings & marinades; Main course; French
    • Ingredients: pork confit; white cabbage; green beans; tarragon vinegar; walnut oil; crème fraîche; chives; shallots
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    • Categories: Dressings & marinades; Salads; Main course; French
    • Ingredients: duck breasts; cèpes mushrooms; shallots; parsley; chervil; chives; rocket; goose fat; stale French bread
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    • Categories: Dressings & marinades; Cooking ahead; French; Vegan; Vegetarian
    • Ingredients: dried cèpes mushrooms; olive oil; thyme; bay leaves
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    • Categories: Dressings & marinades; Salads; Main course; French
    • Ingredients: chicken livers; watercress; red-skinned apples; walnut oil; Genoa salami; leeks
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    • Categories: Dressings & marinades; Salads; Main course; French
    • Ingredients: confit duck legs; chestnuts; walnuts; grapeseed oil; walnut oil; peanut oil; red cabbage; watercress; carrots
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    • Categories: Dressings & marinades; Salads; Side dish; French
    • Ingredients: French bread; garlic; walnut oil; sherry vinegar; poultry fat; mixed greens; herbs of your choice
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    • Categories: Dressings & marinades; Salads; Dips, spreads & salsas; Main course; French
    • Ingredients: artichokes; lemons; onions; carrots; tomatoes; crème fraîche; chives; shallots; anchovies; black olives; egg yolks; olive oil; ground cayenne pepper; pain de mie bread; bay leaves; summer savory; dried basil; thyme; marjoram; fennel seeds; sage; rosemary; salmon fillets; butter; dry white wine; smoked salmon; nutmeg
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    • Categories: Mousses, trifles, custards & creams; Appetizers / starters; French; Vegetarian
    • Ingredients: red peppers; thyme; double cream; white pepper
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    • Categories: Appetizers / starters; French
    • Ingredients: rabbit; dry white wine; onions; carrots; shallots; salt pork; chicken stock; parsley; dried thyme; dried rosemary; bay leaves; double cream; sorrel; prunes; tea
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    • Categories: Dips, spreads & salsas; Appetizers / starters; Cooking ahead; French
    • Ingredients: duck legs; duck carcass; duck wings; duck skin; dry white wine; bay leaves; thyme; shallots; Armagnac; whole cloves; white peppercorns; cinnamon sticks; ground ginger; nutmeg
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  • ISBN 10 0385274637
  • ISBN 13 9780385274630
  • Published Jan 01 1983
  • Format Hardcover
  • Page Count 356
  • Language English
  • Countries United States
  • Publisher Dial Press
  • Imprint Dial Press


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