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Goose Fat and Garlic: Country Recipes from South-West France Paperback – 1 Nov 2003
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"user-friendly and very well-researched" -- Orlando Murrin, Good Food Magazine July issue 05
Her love for the rich tastes of the region is reflected in her classic, hearty recipes -- Sunday Telegraph, November 03
There are no photographs... but with writing like this, is there any need? Each recipe shouts authenticity -- The Times, Dec 03
This is a modern classic cookbook and every home should have a copy -- Bristol Evening Post, Jan 04
Top customer reviews
finest cookbooks known to man or beast! It has been a firm
favorite in The Wolfcave for many years. Mrs Wolf and I have
been fortunate to get to know South-Western France, especially the
Languedoc and its robust cuisine through many trips to the region.
Mme Stang's recipes are blissfully authentic and recorded in simple
and easy-to-follow language. Cassoulet (an unctuous, scrumptious
and very rich stew of meat and beans) gets a chapter all to itself.
Local arguments about definitive authenticy for the contents and
execution of the dish are as alive today as when the book was first
published in 1991. The author's own version is utterly delicious!
The text is interspersed with charming stories, memories and observations
about Mme Strang's travels and experiences. She is a knowledgeable guide.
If I had to consider a last meal before the lights go out it would
look some thing like this : confit gooseneck stuffed with foie gras
to start; braised shoulder of lamb studded with garlic to follow and
Le Pastis Quercynois (a glorious confection of apples baked in folds
of filo pastry) for desert. The stuff that gastronomic dreams are made of!
My stained and scruffy copy has served me well.
It's so useful, I live in France and cannot read French very easy as yet, so this book all in English is going to help me a lot. The Glossary at the back is brilliant for learning French cooking terms, also the Appendix on Foie Gras,great.
It also has a brilliant section on Le Vin, how to make your own Liqueurs, again we have an abondance of fruits at the end of the season. Can't wait to make La Gnole (wild plum brandy) wow or the Hypocras now this does sound easy to make, think I will make this today!
The recipes as so French, the products you can get at any market here in France or in the UK
If you are missing your favourite Holiday Auberge food, this book has the recipes in it.
Recipes as very easy do follow and taste wonderful
My favourite so far is Les Coquilles St Jacques A La Bordelaise, page 140
Prepared it for friends on Sunday and they loved it. The Armagnac just did it!! tasted wonderful.
Scallops are on are market every week and are so cheap to buy.
Well worth buying the book if you love true french food.
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