Goose Fat & Garlic: Country Recipes From Southwest France

by Jeanne Strang, Tony Gregson (Illustrator)

This is a celebration of la cuisine du terroir-the cooking of the land-the high quality of the yearly harvest and a style of cooking that is rooted in the rural culture of South-west France. With over 200 classical, country cooking recipes, coupled with fascinating information and anecdotes, every page of this book will delight and inspire.

Genres: Cookbooks, Cooking, Food, France, Nonfiction

342 pages, Paperback

First published May 9, 1991

Reviews

[Stableboy · Rating 5 out of 5]

Just cooked Cassoulet for Christmas and used some info from this recipe--great stuff and good advice.

[Chriskolak · Rating 4 out of 5]

Mmmmm goose fat