When Paula Wolfert’s The Cooking of Southwest France was first published in 1983, it became an instant classic. This award-winning 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, more than two decades later, Wolfert has completely revised her groundbreaking book. In this new edition, you’ll find 60 additional recipes: 30 totally new recipes, along with 30 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 Cèpe Soup With Walnuts, magnificent lusty Oxtail Daube, mouthwatering Steamed Mussels With Ham, Shallots, and Garlic, as well as Poached Chicken Breast, Auvergne-Style, and the simple yet sublime Potatoes Baked in Sea Salt. You’ll also find delicious desserts such as Batter Cake With Fresh Pears, and Prune and Armagnac Ice Cream.
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 world-famous master chefs, she captures the region’s living traditions and passion for good food.
Gascony, the Périgord, 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.
Change in our kitchens
Reflections on cooking — and a career that’s based largely at the stove.
Flatbreads from around the continent
Beyond a supporting role
The great Sicilian-Neapolitan kitchen rivalry
Five ideas each month for eating better