The Cooking of Southwest France: Recipes from France's Magnificient Rustic Cuisine
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The Cooking of Southwest France: Recipes from France's Magnificient Rustic Cuisine

4.24 of 5 stars 4.24  ·  rating details  ·  92 ratings  ·  7 reviews
"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 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 li...more
Hardcover, 480 pages
Published September 16th 2005 by Houghton Mifflin Harcourt (first published June 1st 1994)
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Lee Ellen
This is a cookbook, but I have read it from cover to cover. Ingredient to ingredient. Butter fat to duck fat. It explains the culture of rustic French cuisine, which relies not on the sauces and mignons of its haute cousin but on time, dedication, and quite a bit of wine and duck. My household approved of me testing the recipes, of course...try an "oxtail daube," which requires an entire bottle of red wine and about three days of heating, stirring, and fat separation, or perhaps an almost savory...more
To make good food you have to love it. The love you put in making a dish comes out in the taste and experience of eating it. Basically what goes in comes out. Paula Wolfert is a lover of food, this comes out clearly in the way she writes about it. To me she brings out echos of David, Roden, Del Conte.
Jacqui Bean
This is my "go to" cookbook when I want a dish that is authentically southwestern France! Every recipe that I have made has been excellent. Many take planning, time and a good butcher (easy here in San Francisco, I must admit), but the results are always excellent!
Javaczuk gave me this cookbook after our honeymoon in France decades ago. Lovely duck, goose, rabbit, game recipes, for back in the day when we ate duck, goose, rabbit, and game.

Packing away now as we declutter the house, preparing to put it on the market.
Everything has been delicious so far. The book even got me to cook rabbit! However, I've had to subtract one star because of the myriad of specialty, need your French grandmother to make it in her root cellar type of ingredients.
Maggie Harrison
cooking less and less with Garland on the scene but these recipes are so authentic and so once in a while....
The new, updated version is as wonderful as the original. Paula Wolfert is a excellent writer.
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