Cooking of Southwest France is an ultimate source of recipes and information about a legendary style of cooking.

Features:

• Each recipe incorporates what the French call a truc, a unique touch that makes the finished dish truly extraordinary
• Includes sharply etched scenes peopled by local characters ranging from canny peasant women to world-famous master chefs, she captures the region's living traditions and passion for good food

Contents

• Map of the Greater French Southwest
• The Tastes of the French Southwest
• Garbure, Pot-au-Feu, and Other Soups
• Appetizers and Small Plates
• Fish and Shellfish
• Chicken
• Duck, Goose, and Rabbit
• Foie Gras, Terrines, and Rillettes
• Beef, Veal, Pork, and Lamb
• Cassoulet
• Vegetables
• Desserts
• Stocks and Sauce Bases
• Mail Order Sources
• Index to Recipes by Region and Course
• Notes on Equipment

Index

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