Cooking of South West France

Whereas haute cuisine may dazzle with it's complexity and dramatic contrasts, the rustic cuisine de terroir of South West France seduces with its succulence and deep taste. Dishes such as "Cassoulet" and "Duck Confit" have logical recipes built step by step to produce the best result from the ingredients. This is what authoritative cookery writer Paula Wolfert was initially attracted to before she set out to write her award-winning The Cooking of South-West France, now released in paperback. "I found my favourite restaurants in Paris were not the citadels of haute cuisine or the laboratories of nouvelle," she writes, "but rather Alain Dutournier's Trou Gascon in a working class area on Rue Taine, and Antoine Magnin's Chez l'Ami Louis in the third arrondissement." Both had updated peasant cookery to produce modern, honest food that remained close to the earth. Wolfert's book is a personal collection of favourite South-West regional specialities, some modern and some purely traditional. It does not cover the geography of South-West France nor the customs and folklore. It is a book of detailed recipes, all of which are precise even if they are sometimes lengthy. After being introduced to regional ingredients like fois gras, truffles and armagnac, Wolfert delivers a exceptional collection of recipes for soups, salads, appetisers and main course dishes. A separate chapter is devoted to "cassoulet" and puddings, preserves and pastries are not omitted. This book is a classic which will not only provide you with recipes but also a sensuous connection to the lives of the people of South- western France. --Dale Kneen

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A great book for experienced cooks - Rated
If you like just reading cookery books buy this book and enjoy Paula Wolfert's wonderful writing style that evokes the atmosphere and flavours of South-west France. If you consider cooking from this book think twice. Although the recipes are worth trying (more on that below) they are complicated and time consuming. Just the look on a given recipe running on two pages can put you off. Although the recipes are very detailed you need to be an experienced cook to achieve good results.
Paula Wolfert's brioche is wonderful but the dough must rise for upwards of 20 hours. Her recipes for duck confits, cassoulets and pates as well as traditional desserts are wonderful but again you need time and experience.
The simplest as well as delicious are her vegetable recipes including potato cake with leeks so if you hesitate to buy this book you can do it just for them.