'As well as providing more than 200 local recipes, she [Jeanne Strang] also shares personal anecdotes and stories, explaining the tradition and culture behind the cuisine of her adopted region. She gives you a real insight into domestic life in this part of the country and, as you turn the pages, you can almost hear the sizzle of duck fat in the pan and smell the ceps mushrooms and garlic in the larder[...]This is a book that you'll find yourself dipping in to time and time again.'
'A wonderful collection of recipes.' --Paul Levy
'This eloquent, skillful book describes an often rustic, vibrant part of France, where the temperatures are too extreme for either butter making or olive production, so the cooks use poultry fat, and that gives the cuisine its characteristic flavour.' --Richard Flaste, New York Times
About the Author
Jeanne Strang and her husband moved to South-West France nearly fifty years ago and have been researching home cooking in the region ever since. They possess an incomparable knowledge of the area's food and wines. Jeanne is also co-author of The Good Food Guide Dinner Party Book and The Good Food Cook's Guide and Take 5000 Eggs: Food from the Markets and Fairs of Southern France.