Title
The Cooking Of Southwest France: Recipes From France'S Magnificient Rustic Cuisine
Delivery time: 8-12 business days (International)
An Indispensable Cookbook. Jeffrey Steingarten, Voguewhen Paula Wolfert'S The Cooking Of Southwest France Was First Published In 1983, It Became An Instant Classic. This Awardwinning Book Was Praised By Critics, Chefs, And Home Cooks Alike As The Ultimate Source Of Recipes And Information About A Legendary Style Of Cooking. Wolfert'S Recipes For Cassoulet And Confit Literally Changed The American Culinary Scene. Confit, Now Ubiquitous On Restaurant Menus, Was Rarely Served In The United States Before Wolfert Presented It.Now, Twentyplus Years Later, Wolfert Has Completely Revised Her Groundbreaking Book. In This New Edition, You'Ll Find Sixty Additional Recipes Thirty Totally New Recipes, Along With Thirty Updated Recipes From Wolfert'S Other Books. Recipes From The Original Edition Have Been Revised To Account For Current Tastes And Newly Available Ingredients; Some Have Been Dropped.You Will Find Superb Classic Recipes For Cassoulet, Sauce Perigueux, Salmon Rillettes, And Beef Daube; New And Revised Recipes For Ragouts, Soups, Desserts, And More; And, Of Course, Numerous Recipes For The Most Exemplary Of All Southwest French Ingredients Duck Including The Traditional Method For Duck Confit Plus Two New, Easier Variations.Other Recipes Include Such Gems As Chestnut And Cpe Soup With Walnuts, Magnificent Lusty Oxtail Daube, Mouthwatering Steamed Mussels With Ham, Shallots, And Garlic, As Well As Poached Chicken Breast, Auvergnestyle, And The Simple Yet Sublime Potatoes Baked In Sea Salt. You'Ll Also Find Delicious Desserts Such As Batter Cake With Fresh Pears From The Correze, And Prune And Armagnac Ice Cream.Each Recipe Incorporates What The French Call A Truc, A Unique Touch That Makes The Finished Dish Truly Extraordinary. Evocative New Food Photographs, Including Sixteen Pages In Full Color, Now Accompany The Text.Connecting The 200 Great Recipes Is Wolfert'S Unique Vision Of Southwest France. In Sharply Etched Scenes Peopled By Local Characters Ranging From Canny Peasant Women To Worldfamous Master Chefs, She Captures The Region'S Living Traditions And Passion For Good Food.Gascony, The Perigord, Bordeaux, And The Basque Country All Come Alive In These Pages. This Revised Edition Of The Cooking Of Southwest France Is Truly Another Wolfert Classic In Its Own Right.
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Shipping & Returns
Shipping
We ship your order within 2–3 business days for USA deliveries and 5–8 business days for international shipments. Once your package has been dispatched from our warehouse, you'll receive an email confirmation with a tracking number, allowing you to track the status of your delivery.
Returns
To facilitate a smooth return process, a Return Authorization (RA) Number is required for all returns. Returns without a valid RA number will be declined and may incur additional fees. You can request an RA number within 15 days of the original delivery date. For more details, please refer to our Return & Refund Policy page.
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We provide a 2-year limited warranty, from the date of purchase for all our products.
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This warranty strictly does not cover damages that arose from negligence, misuse, wear and tear, or not in accordance with product instructions (dropping the product, etc.).
Warranty
We provide a 2-year limited warranty, from the date of purchase for all our products.
If you believe you have received a defective product, or are experiencing any problems with your product, please contact us.
This warranty strictly does not cover damages that arose from negligence, misuse, wear and tear, or not in accordance with product instructions (dropping the product, etc.).
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Frequently Asked Questions
- Q: What is the main focus of 'The Cooking of Southwest France'? A: The book focuses on traditional recipes and culinary techniques from Southwest France, showcasing the region's rustic cuisine and unique ingredients.
- Q: Who is the author of this cookbook? A: The author is Paula Wolfert, a renowned culinary expert known for her expertise in Mediterranean and French cooking.
- Q: How many recipes are included in this revised edition? A: This revised edition includes 200 recipes, featuring sixty additional recipes, with thirty completely new ones and thirty updated recipes from Wolfert's previous works.
- Q: What type of recipes can I expect in this book? A: You can expect a variety of recipes including classic dishes like cassoulet and confit, as well as new variations, soups, desserts, and dishes featuring southwest French ingredients like duck.
- Q: Is this cookbook suitable for beginners? A: While the book includes detailed recipes, some knowledge of cooking techniques may be beneficial for beginners to fully appreciate the dishes.
- Q: What is the condition of the used book? A: The book is listed as 'Used Book in Good Condition' with an acceptable item condition, indicating it may show some signs of wear but is still usable.
- Q: When was this edition published? A: This revised edition was published on September 16, 2005.
- Q: Does the book contain photographs? A: Yes, the book includes evocative food photographs, with sixteen pages in full color to enhance the visual appeal of the recipes.
- Q: What type of binding does this book have? A: The book is bound in hardcover, providing durability and a premium feel.
- Q: Are there any notable reviews for this cookbook? A: Yes, it has received acclaim from critics and chefs, including a notable mention by Jeffrey Steingarten in Vogue, highlighting its status as an indispensable cookbook.