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Cover: 9781903018903 | Sud De France | The Food and Cooking of the Languedoc | Conran | Buch
Dekorationsartikel gehören nicht zum Leistungsumfang.
Sud De France
The Food and Cooking of the Languedoc
Taschenbuch von Caroline Conran
Sprache: Englisch

28,60 €

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Beschreibung
Languedoc-Roussillion (not forgetting the Midi-Pyrénées and Aquitaine) are the regions of France most settled by English expatriate colonists. Caroline Conran has spent much time there since the early 1970s and her collection of recipes reflects years of travel, conversation, cooking, eating and drinking. Here she concentrates upon this single region of Languedoc which curls up from the Spanish border along the Mediterranean coast as far as the Rhône valley. This is not polite France, this is 'in your face' France; it's history buried amidst the Crusades and Cathars, its towns and cities - Nîmes, Toulouse, Carcassonne, Narbonne, Perpignan, Montpellier, Béziers - making up a fiercely independent region. Its people are passionate about rugby, about hunting and foraging, with a cuisine of their own, more Southern, simpler, more earthy, and less influenced by the Michelin style than the rest of France. There is information on their particular specialities such as chestnuts, sweet onions, Bouzigues mussels and oysters, salt cod, poufres (baby octopus), charcuterie, salades sauvages (salads of wild plants), the rose-coloured garlic of Lautrec, wild asparagus and local mushrooms.
Languedoc-Roussillion (not forgetting the Midi-Pyrénées and Aquitaine) are the regions of France most settled by English expatriate colonists. Caroline Conran has spent much time there since the early 1970s and her collection of recipes reflects years of travel, conversation, cooking, eating and drinking. Here she concentrates upon this single region of Languedoc which curls up from the Spanish border along the Mediterranean coast as far as the Rhône valley. This is not polite France, this is 'in your face' France; it's history buried amidst the Crusades and Cathars, its towns and cities - Nîmes, Toulouse, Carcassonne, Narbonne, Perpignan, Montpellier, Béziers - making up a fiercely independent region. Its people are passionate about rugby, about hunting and foraging, with a cuisine of their own, more Southern, simpler, more earthy, and less influenced by the Michelin style than the rest of France. There is information on their particular specialities such as chestnuts, sweet onions, Bouzigues mussels and oysters, salt cod, poufres (baby octopus), charcuterie, salades sauvages (salads of wild plants), the rose-coloured garlic of Lautrec, wild asparagus and local mushrooms.
Über den Autor
Caroline Conran is a writer with a quiver of successful books in her armoury: from Poor Cook to The Conran Cookbook, to her groundbreaking translations of Michel Guérard and other French chefs.
Details
Erscheinungsjahr: 2012
Genre: Importe, Kochen & Backen
Rubrik: Essen & Trinken
Thema: Länderküchen
Medium: Taschenbuch
Inhalt: Kartoniert / Broschiert
ISBN-13: 9781903018903
ISBN-10: 1903018900
Sprache: Englisch
Einband: Kartoniert / Broschiert
Autor: Conran, Caroline
Hersteller: Marion Boyars Publishers Ltd
Verantwortliche Person für die EU: Libri GmbH, Europaallee 1, D-36244 Bad Hersfeld, gpsr@libri.de
Maße: 246 x 180 x 48 mm
Von/Mit: Caroline Conran
Erscheinungsdatum: 04.10.2012
Gewicht: 0,65 kg
Artikel-ID: 106605405
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