By Anne Willan
Well known for her cooking institution in France and her many best-selling cookbooks, Anne Willan combines years of hands-on adventure with wide learn to create a new vintage. greater than 250 recipes diversity from the customary los angeles Truffade, with its crispy potatoes and melted cheese, to the Languedoc uniqueness Cassoulet de Toulouse, a bean casserole of duck confit, sausage, and lamb. And the muffins! Crepes au Caramel et Beurre Sal (crepes with a luscious caramel filling) and Galette Landaise (a rustic apple tart) are magnifique. Sprinkled with fascinating old tidbits and full of greater than 270 enthralling photographs of nutrients markets, villages, harbors, fields, and nation kitchens, this cookbook is an impossible to resist party of French culinary tradition.
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Extra info for The Country Cooking of France
Sample text
Number one is Gruyère, available grated or sliced everywhere and valued for its nutty flavor and the ease with which it melts and enriches sauces, or browns to a crusty topping. Comté is a superior, aged version, while Emmental, pitted with holes, is blander and less expensive. For truly intense flavor, French cooks have to admit that Italian Parmesan is irreplaceable. Its dryness makes it less likely to cook into strings, a hazard with more fatty, moist cheeses. ) Blue cheeses — particularly piquant, salty Roquefort — are often crumbled to flavor stuffings and quiches, or to enhance a sauce for topping meats.
Yes, you can buy it now, but it will be ready only in a couple of days. ” Neither will he let me buy a cheese out of season. “It’s not the time for Mont d’Or,” he says. ” He considers educating his clientele an important part of his job. In other words, he is not just there to sell. This, and the quality of the cheese, is what sets an affineur apart from an average grocery counter. Monsieur LeRoux sells only raw milk cheeses and has no use for pasteurized industrial products. “Pasteurized cheese is dead,” he says, frankly.
Stir in the Espelette pepper, garlic, and salt and continue cooking, stirring, until fragrant, about 1 minute. Stir in the bell peppers and tomatoes and continue cooking over quite low heat, stirring often, until the vegetables soften and reduce to a thick purée, 25 to 30 minutes. Taste and adjust the seasoning. The purée can be prepared 1 or 2 days ahead and stored in the refrigerator. To finish, make the croûtes. If necessary, reheat the vegetable purée in the frying pan. In a bowl, whisk the eggs until blended with salt.