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. Distributed by Syndetic Solutions, Inc.

When it comes to French food, many Americans know little beyond the bistros of Paris or the herbs of Provence. But many of France's most delightful culinary traditions are to be found near (or nearish) the Pyrénées. For example, there is nothing more enticing than a jar of foie gras, a baguette and a glass of Vin de Cahors; even a simple bowl of Périgord walnuts and a snifter of armagnac can make an immensely satisfying dessert. These combinations can easily be reproduced in an American kitchen-all you need is a good supermarket and plenty of cash-but for more complex dishes, like a Béarnais bean stew, you need a guide. Enter Wolfert and this expanded revision of her 1983 classic, replete with a handy index listing dozens of internet shops that sell everything from truffles to snails. Not only is this is a useful book, it's also interesting to read. Wolfert includes a chapter on the "Tastes of the French Southwest," with informative sections on cèpes, regional cheeses and truffles, just to name a few. And the recipes do not disappoint. Some standouts include Morue Pil-Pil, a spicy, slow-cooked salt cod dish recipe from the Basque region, and Cèpes of the Poor, chunks of eggplant sautéed to replicate the texture of costly mushrooms. Be advised: although Wolfert does allow for less fattening substitutions, like olive oil for duck fat, this is not a cookbook for dieters. And many of these recipes will take hours, if not a full day, of preparation, but the food is worth the wait, and the weight.Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved. From: Reed Elsevier Inc. Copyright Reed Business Information

Starred Review. When Wolfert's The Cooking of Southwest France, long considered a classic, was originally published in 1983, the American palate was far less sophisticated. Few people knew what confit (now practically "ubiquitous on restaurant menus," as she notes) was, and ingredients such as fresh foie gras and piment d'Espelette (a paprika from the Basque region) were unheard of. For this new edition, Wolfert has revised and updated both text and recipes, dropped a few dishes, and added 60 new ones. Some of the new recipes come from well-known French chefs in the United States and in France, as well as from the late culinary star Jean-Louis Palladin. Among their contributions are contemporary dishes such as Coquilles St. Jacques and Sauce Mandarin (Scallops in Tangerine Sauce). But the foundations of Southwest French cooking remain the focus, with separate chapters on foie gras and rillettes, for example, and on cassoulet and other hearty bean dishes. The introduction, "The Tastes of the French Southwest," covers essential ingredients such as the local Armagnac, garlic, and truffles, and an appendix lists mail-order sources for special ingredients. An essential purchase. Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved. From: Reed Elsevier Inc. Copyright Reed Business Information

Paula Wolfert is one of the premier food writers in America Distributed by Syndetic Solutions, Inc.

A Note on Attribution	x
Introduction to the New and 1983 Editions	xi
Map of the Greater French Southwest	xxii
The Tastes of the French Southwest	1
Garbure, Pot-au-Feu, and Other Soups	41
Appetizers and Small Plates	73
Fish and Shellfish	101
Chicken	133
Duck, Goose, and Rabbit	165
Foie Gras, Terrines, and Rillettes	223
Beef, Veal, Pork, and Lamb	251
Cassoulet	309
Vegetables	325
Desserts	359
Stocks and Sauce Bases	403
Mail Order Sources	415
Index to Recipes by Region and Course	418
Notes on Equipment	428
Bibliography	430
Acknowledgments for the New and 1983 Editions	432
Index	436

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