The Cooking of South West France by Paula Wolfert

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  • Baked whole truffles in salt (Truffes au gros sel) (page 25)

    from The Cooking of South West France The Cooking of South West France by Paula Wolfert

    • Categories: Appetizers / starters; Main course; French
    • Ingredients: truffles; pork back fat; sea salt; egg whites
    show

  • Chicken stock for soups, pot-au feu, and some stews (Fond de volaille (page 38)

    from The Cooking of South West France The Cooking of South West France by Paula Wolfert

    • Categories: Stocks; French
    • Ingredients: chicken necks; chicken backs; chicken wings; chicken gizzards; veal bones; onions; whole cloves; carrots; celery; leeks; tomatoes
    show

  • All-purpose reduced meat and poultry sauce base (Demi-glace) (page 39)

    from The Cooking of South West France The Cooking of South West France by Paula Wolfert

    • 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
    show

  • Dark rich duck stock (Fond de canard) (page 40)

    from The Cooking of South West France The Cooking of South West France by Paula Wolfert

    • 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
    show

  • Duck demi-glace (Demi-glace de canard) (page 41)

    from The Cooking of South West France The Cooking of South West France by Paula Wolfert

    • 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
    show

  • Duck red-wine-flavoured demi-glace (Demi-glace de canard au vin rouge) (page 42)

    from The Cooking of South West France The Cooking of South West France by Paula Wolfert

    • Categories: Sauces, general; French
    • Ingredients: duck carcass; red wine; parsley; thyme; bay leaves; carrots; onions; leeks; chicken stock
    show

  • Fish stock and fish glaze (Fond de poisson) (page 44)

    from The Cooking of South West France The Cooking of South West France by Paula Wolfert

    • Categories: Stocks; French
    • Ingredients: fish bones; fish heads; fish tails; leeks; celery; garlic; parsley; bay leaves; thyme; black peppercorns; carrots; onions
    show

  • Cabbage and dumpling soup (Soupe aux miques et aux choux) (page 47)

    from The Cooking of South West France The Cooking of South West France by Paula Wolfert

    • Categories: Soups; French
    • Ingredients: salt pork; spareribs; veal knuckles; onions; parsley; thyme; eggs; French bread; bacon; chives; Savoy cabbage; carrots; turnips; leeks
    show

  • Thick meat and bean stew (Garbure) (page 51)

    from The Cooking of South West France The Cooking of South West France by Paula Wolfert

    • 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
    show

  • Boiled beef with breast of veal and vegetables (Pot-au-feu à la fauda) (page 54)

    from The Cooking of South West France The Cooking of South West France by Paula Wolfert

    • 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
    show

  • Fresh tomato and caper sauce (Sauce tomate aux câpres) (page 55)

    from The Cooking of South West France The Cooking of South West France by Paula Wolfert

    • Categories: Sauces, general; French; Vegetarian
    • Ingredients: shallots; parsley; tomatoes; capers
    show

  • Everning garlic soup from the Corrèze (Tourain à l'ail comme en Corrèze) (page 56)

    from The Cooking of South West France The Cooking of South West France by Paula Wolfert

    • Categories: Soups; French
    • Ingredients: garlic; onions; poultry fat; poultry stock; French bread
    show

  • The Archbishop's tourain with confit of duck (Tourin d'Archevêque) (page 58)

    from The Cooking of South West France The Cooking of South West France by Paula Wolfert

    • Categories: Soups; French
    • Ingredients: duck confit; onions; tomatoes; egg yolks; French bread
    show

  • Old-fashioned rabbit soup (Soupe de lapin à l'ancienne) (page 59)

    from The Cooking of South West France The Cooking of South West France by Paula Wolfert

    • Categories: Soups; French
    • Ingredients: rabbit; carrots; leeks; shallots; chicken stock; parsley; thyme; bay leaves; double cream; chives
    show

  • Fish soup Basquaise (Ttoro) (page 60)

    from The Cooking of South West France The Cooking of South West France by Paula Wolfert

    • 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
    show

  • Cold confit of pork with green beans and cabbage (Salade de confit de porc aux haricots verts et aux choux) (page 63)

    from The Cooking of South West France The Cooking of South West France by Paula Wolfert

    • Categories: Salads; Dressings & marinades; Main course; French
    • Ingredients: pork confit; white cabbage; green beans; tarragon vinegar; walnut oil; crème fraîche; chives; shallots
    show

  • Duck breast and cèpe salad (Salade Landaise) (page 65)

    from The Cooking of South West France The Cooking of South West France by Paula Wolfert

    • Categories: Dressings & marinades; Salads; Main course; French
    • Ingredients: duck breasts; cèpes mushrooms; shallots; parsley; chervil; chives; rocket; goose fat; stale French bread
    show

  • Cèpe oil (Huile de cèpes) (page 67)

    from The Cooking of South West France The Cooking of South West France by Paula Wolfert

    • Categories: Dressings & marinades; Cooking ahead; French; Vegan; Vegetarian
    • Ingredients: dried cèpes mushrooms; olive oil; thyme; bay leaves
    show

  • Chicken liver salad with apples and watercress (Salade cressonnière aux foies de volailles) (page 68)

    from The Cooking of South West France The Cooking of South West France by Paula Wolfert

    • Categories: Dressings & marinades; Salads; Main course; French
    • Ingredients: chicken livers; watercress; red-skinned apples; walnut oil; Genoa salami; leeks
    show

  • Salad of cold duck confit with red cabbage, chestnuts and watercress (page 69)

    from The Cooking of South West France The Cooking of South West France by Paula Wolfert

    • Categories: Dressings & marinades; Salads; Main course; French
    • Ingredients: confit duck legs; chestnuts; walnuts; grapeseed oil; walnut oil; peanut oil; red cabbage; watercress; carrots
    show

  • Salad with garlic croûtons (Salade en chaponnade) (page 71)

    from The Cooking of South West France The Cooking of South West France by Paula Wolfert

    • Categories: Dressings & marinades; Salads; Side dish; French
    • Ingredients: French bread; garlic; walnut oil; sherry vinegar; poultry fat; mixed greens; herbs of your choice
    show

  • Tomato and artichoke salad with roasted bread, anchovy-olive dip, and salmon rillettes (Salade de tomates et d'artichauts à la rôtie et à la tapenade de Toulouse, et aux rillettes de saumon) (page 76)

    from The Cooking of South West France The Cooking of South West France by Paula Wolfert

    • 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
    show

  • Red pepper mousse (Mousse de piments doux) (page 78)

    from The Cooking of South West France The Cooking of South West France by Paula Wolfert

    • Categories: Mousses, trifles, custards & creams; Appetizers / starters; French; Vegetarian
    • Ingredients: red peppers; thyme; double cream; white pepper
    show

  • Compote of rabbit with prunes (Compote de lapin aux pruneaux) (page 79)

    from The Cooking of South West France The Cooking of South West France by Paula Wolfert

    • 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
    show

  • Duck rillettes (Rillettes de canard) (page 81)

    from The Cooking of South West France The Cooking of South West France by Paula Wolfert

    • 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
    show

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  • ISBN 10 1902304136
  • ISBN 13 9781902304137
  • Linked ISBNs
  • Published Apr 30 1999
  • Format Paperback
  • Page Count 320
  • Language English
  • Edition New edition
  • Countries United Kingdom
  • Publisher Grub Street
  • Imprint Grub Street

Publishers Text

This cookbook presents a selection of classic dishes from South West France. The recipes make use of ingredients which the region has in abundance, such as wild mushrooms, truffles, duck, walnuts, chestnuts, hams, cheeses and wines.

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