  The Cooking of Southwest France: Recipes from France's Magnificent Rustic Cuisine
ISBN: 978-0-7645-7602-7
Hardcover
496 pages
September 2005
US $39.95
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A Note on Attribution.
Introduction to the New and 1983 Editions.
Map of the Greater French Southwest.
The Tastes of the French Southwest.
Garbure, Pot-au-Feu, and Other Soups.
Appetizers and Small Plates.
Fish and Shellfish.
Chicken.
Duck, Goose, and Rabbit.
Foie Gras, Terrines, and Rillettes.
Beef, Veal, Pork, and Lamb.
Cassoulet.
Vegetables.
Desserts.
Stocks and Sauce Bases.
Mail Order Sources.
Index to Recipes by Region and Course.
Notes on Equipment.
Bibliography.
Acknowledgments for the New and 1983 Editions.
Index.
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