The Good Cook's Guide: More Recipes from Restaurants in the 'Good Food Guide'

Strang, Jeanne

Fawcett, Hilary

Cookbooks, Food & Wine

Hodder & Stoughton General Division

Magrets & Mushrooms: More Country Recipes from South-West France (ckbk originals)

Cooking Education & Reference

ckbk

Authentic recipes from the South West of France. The dishes include "les rogons de veau a l'Armagnac", "la tarte aux myrtilles", "la saucisse au vin rose de Tecou" and "le cassoulet". The author describes how the riches of the land - truffles, walnuts and mushrooms - are prepared and cooked.

Goose Fat and Garlic: Country Recipes from South-West France by Strang, Jeanne (1991) Hardcover

K. Cathie

Good cooking begins at market in southern France, or at the fairs to which shopkeepers come to buy in bulk. Each has its own character, with local specialties ranging from lime flowers to foie gras. France is also a nation that celebrates its food, and fetes are much anticipated events on the local calendar, promoting such regional delights as Perigord truffles and the wines of St Emilion. Over the course of a year, Paul and Jeanne Strang and photographer Jason Shenai toured southern France, visiting all the markets, fairs, and festivals. This is a record of their unforgettable pilgrimage, complete with an encyclopedic guide to the markets, a savory collection of authentic recipes, and 160 photos. Paul Strang is the author of Wines of South-West France and, with Jeanne Strang, the acclaimed Goose Fat and Garlic.

Take 5000 Eggs: Food from the Markets and Fairs of Southern France

Strang, Paul

Regional & International

KYLE CATHIE LTD.

Jeanne Strang has absorbed 42 years in South-West France while holidaying at her house near the village of Lafouillade. Having lovingly restored the derelict farmhouse with her husband, she was inspired to begin collecting the recipes that fill this well-loved book. It includes wonderful, colourful recipes including pâtés, galatine de volaille truffée, magret de canard and glace aux pruneaux et à l'armagnac, and of course the classic cassoulet. Jeanne shows how the riches of the land—truffles, walnuts, mushrooms, Roquefort, and prunes—are cooked and prepared. This is a rich and refreshing book, a must for serious food lovers.

Goose Fat and Garlic: Country Recipes from South-West France

Cooking by Ingredient

Jeanne Strang has absorbed 42 years in South-West France while holidaying at her house near the village of Lafouillade. Having lovingly restored the derelict farmhouse with her husband, she was inspired to begin collecting the recipes that fill this well-loved book. It includes wonderful, colourful recipes including pâtés, galatine de volaille truffée, magret de canard and glace aux pruneaux et à l'armagnac, and of course the classic cassoulet. Jeanne shows how the riches of the land—truffles, walnuts, mushrooms, Roquefort, and prunes—are cooked and prepared. This is a rich and refreshing book, a must for serious food lovers.

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Books by Strang, Jeanne