The Cooking of South-West France by Paula Wolfert

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    • Categories: Sauces for desserts; Dessert; French
    • Ingredients: strawberries; dry red wine; peppercorns of your choice
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    • Categories: Sauces for desserts; Dessert; French
    • Ingredients: prunes; Sauternes wine; vanilla beans; cinnamon sticks
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    • Categories: Baked & steamed desserts; Sauces for desserts; Dessert; French
    • Ingredients: raspberries; superfine sugar; dry red wine; purple figs; oranges
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    • Categories: Baked & steamed desserts; Sauces for desserts; Dessert; French
    • Ingredients: raspberries; superfine sugar; dry red wine; peaches
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    • Categories: Ice cream & frozen desserts; Dessert; French; Catalan; Vegan
    • Ingredients: cantaloupes; superfine sugar; anisette
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    • Categories: Ice cream & frozen desserts; Dessert; French; Basque
    • Ingredients: superfine sugar; green izarra; oranges; lemons; heavy cream
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    • Categories: Ice cream & frozen desserts; Dessert; French
    • Ingredients: superfine sugar; oranges; lemons; heavy cream; green Chartreuse
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    • Categories: Ice cream & frozen desserts; Dessert; French; Vegan
    • Ingredients: superfine sugar; fruity red wine; raspberries; cinnamon sticks; whole cloves; oranges; lemons; raspberry eau-de-vie
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    • Categories: Ice cream & frozen desserts; Dessert; French
    • Ingredients: milk; vanilla beans; egg yolks; superfine sugar; prunes; Armagnac; heavy cream
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    • Categories: Mousses, trifles, custards & creams; Sauces for desserts; Dessert; French
    • Ingredients: superfine sugar; egg whites; heavy cream; lemon extract; dry red wine; lemons; black currant jam; gelatin; Angostura bitters; eggs
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    • Categories: Mousses, trifles, custards & creams; Dessert; French
    • Ingredients: gelatin; Angostura bitters; eggs
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    • Categories: Jams, jellies & preserves; French; Vegan
    • Ingredients: prunes; orange pekoe tea; Armagnac; superfine sugar
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    • Categories: Jams, jellies & preserves; French; Vegan
    • Ingredients: cherries; tarragon vinegar; whole cloves; mace; vodka; sugar
    • Accompaniments: Confit of pork (Confit de porc)
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    • Categories: Jams, jellies & preserves; French; Vegan
    • Ingredients: prunes; chamomile tea; tarragon vinegar; cinnamon sticks; whole cloves; vodka; sugar
    • Accompaniments: Confit of pig's tongue
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    • Categories: Jams, jellies & preserves; French; Vegan
    • Ingredients: pears; black peppercorns; Armagnac; red wine; sugar
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    • Categories: Jams, jellies & preserves; French; Vegan
    • Ingredients: green figs; lemons; sugar; walnuts
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    • Categories: Cocktails / drinks (with alcohol); French
    • Ingredients: oranges; sugar; cinnamon sticks; Armagnac
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    • Categories: Stocks; French
    • Ingredients: chicken carcass; chicken gizzards; leeks; celery; carrots; tomatoes; whole cloves; onions
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    • Categories: Sauces, general; French
    • Ingredients: veal bones; chicken carcass; chicken hearts; chicken gizzards; duck fat; carrots; leeks; celery; parsley; tomatoes; bay leaves; nutmeg; onions; garlic
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    • Categories: Stocks; French
    • Ingredients: duck carcass; duck neck; duck wings; onions; carrots; leeks; red wine vinegar; dry red wine; tomatoes; black peppercorns; herb bouquet
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    • Categories: Sauces for poultry; French
    • Ingredients: duck carcass; duck neck; duck wings; onions; carrots; leeks; red wine vinegar; dry red wine; tomatoes; black peppercorns; herb bouquet
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    • Categories: Stocks; French
    • Ingredients: fish bones and trimmings; leeks; carrots; celery; parsley; bay leaves; thyme; dry white wine; onions; black peppercorns
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    • Categories: Stocks; French
    • Ingredients: celery; carrots; leeks; herb bouquet; non-oily fish bones; dry wine of your choice
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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 0333498194
  • ISBN 13 9780333498194
  • Published Sep 01 1989
  • Format Paperback
  • Page Count 347
  • Language English
  • Edition New edition
  • Countries United Kingdom
  • Publisher Pan Macmillan
  • Imprint Papermac


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