Memories of Gascony

  • Filename: memories-of-gascony.
  • ISBN: 9781845338213
  • Release Date: 2012-11-05
  • Number of pages: 304
  • Author: Pierre Koffmann
  • Publisher: Hachette UK

Pierre Koffmann's Memories of Gascony is the story of how one of the most influential chefs of our time first learned to love food. With recipes and reminiscences from his grandparents' home in rural Gascony, this is an intimate account of school holidays spent on the farm helping his grandfather to harvest and hunt, and learning to treasure seasonality, simplicity and the best ingredients at his grandmother's side. The finest of Gascony produce is here, with a focus on simplicity. The recipes stand the test of time and speak to the food tastes and trends of today. While you read the charming stories of everyday life on the farm, you'll devour the cuisine as you go along - dandelion salad with bacon and poached egg, grilled chicken with shallots and vinaigrette, and greengages in armagnac in Spring; chicken liver pate with capers, Bayonne ham tart with garlic, oeufs a la neige in Summer; roast hare with mustard and beetroot, salt cod cassoulet and quince jelly in Autumn; and fried eggs with foie gras, potato and bacon pie and tarte aux pruneaux in Winter. This is a book to learn, love and live from.

Classic Koffmann

  • Filename: classic-koffmann.
  • ISBN: 9781911127062
  • Release Date: 2016-10-13
  • Number of pages: 288
  • Author: Pierre Koffmann
  • Publisher: Jacqui Small LLP

There's no doubt that it's Pierre Koffmann, the three Michelin-starred chef, who is the granddaddy of French cuisine in Britain. Now celebrating 50 years in the business, the self-effacing Pierre has been coaxed out of the kitchen just long enough to write this superlative collection of his classic recipes. Ranging as you would expect from Entées to Desserts, and everything in between, Classic Koffmann is a worthy successor to Pierre's Memories of Gascony, which earned him the prestigious Glenfiddich Award in 1990. As if its collection of over 100 star recipes from the master chef weren't enough, Classic Koffmann is also beautifully illustrated with photography by master photographer, David Loftus. And, since Pierre Koffmann has been described as 'the chef of chefs' and 'the chef all other chefs look up to', it's no surprise that many of his protégé the likes of Marco Pierre White, Gordon Ramsey, Bruno Loubet, Tom Aikens, William Curley, Helena Puolakka, Tom Kitchin, Eric Chavot, Paul Rhodes have declared themselves 'honoured' to contribute to this epoch-making book. This younger generation of chefs all culinary luminaries in their own right have added their own special stories of their training with Pierre, the insights they gained from him and, of course, their paeans of praise for the man who set them on their path in the world of cooking. Classic Koffmann offers a masterclass in all that’s best in the French culinary tradition and will most certainly be the must-have cookery book of the season

Cuisinier Gascon

  • Filename: cuisinier-gascon.
  • ISBN: 1906650209
  • Release Date: 2009-10-23
  • Number of pages: 256
  • Author: Pascal Aussignac
  • Publisher: Absolute Press

On moving to Britain in the late 1990's Pascal opened up his award winning restaurant Club Gascon in London's Smithfield Market. Rapidly acquiring a Michelin star, Club Gascon fast became the place to go to experience some of the best French food in the country - the food of his native South West of France, the very heart of the country's cuisine. Over 100 traditional recipes, some with modern twists and inflections, sit within a sumptuously designed and beautifully photographed book. Unashamedly sensuous food photography is accompanied by evocative images of Gascony, it's food and people, from fellow Frenchman Jean Cazals. Cuisinier Gascon is a food lover's delight and a cook's heaven - a worthy testament to the talents of both Pascal Aussignac and his native land of Gascony. 2009 World Gourmand Award: 'Best French Cookbook in UK' 2010 World Gourmand Award: 'Second Best French Cookbook in the World' Prix La Mazille 2010 First Prize in Perigueux (France) at The International Book Fair

The Bread Book

  • Filename: the-bread-book.
  • ISBN: 1585744476
  • Release Date: 2002-07-01
  • Number of pages: 192
  • Author: Linda Collister
  • Publisher:

Provides step-by-step instructions and illustrations for making breads from crumbling the yeast to slashing a loaf, providing recipes for such breads as fruit loaves, cheese and onion loaf, panettone, sourdough, and ciabatta.

Duck Season

  • Filename: duck-season.
  • ISBN: 9780062309426
  • Release Date: 2017-03-07
  • Number of pages: 288
  • Author: David McAninch
  • Publisher: HarperCollins

A delicious memoir about the eight months food writer David McAninch spent in Gascony—a deeply rural region of France virtually untouched by mass tourism—meeting extraordinary characters and eating the best meals of his life. Though he’d been a card-carrying Francophile all of his life, David McAninch knew little about Gascony, an ancient region in Southwest France mostly overlooked by Americans. Then an assignment sent him to research a story on duck. After enjoying a string of rich meals—Armagnac-flambéed duck tenderloins; skewered duck hearts with chanterelles; a duck-confit shepherd’s pie strewn with shavings of foie gras—he soon realized what he’d been missing. McAninch decided he needed a more permanent fix. He’d fallen in love—not only with the food but with the people, and with the sheer unspoiled beauty of the place. So, along with his wife and young daughter, he moved to an old millhouse in the small village of Plaisance du Gers, where they would spend the next eight months living as Gascons. Duck Season is the delightful, mouthwatering chronicle of McAninch’s time in this tradition-bound corner of France. There he herds sheep in the Pyrenees, harvests grapes, attends a pig slaughter, hunts for pigeons, distills Armagnac, and, of course, makes and eats all manner of delicious duck specialties—learning to rewire his own thinking about cooking, eating, drinking, and the art of living a full and happy life. With wit and warmth, McAninch brings us deep into this enchanting world, where eating what makes you happy isn’t a sin but a commandment and where, to the eternal surprise of outsiders, locals’ life expectancy is higher than in any other region of France. Featuring a dozen choice recipes and beautiful line drawings, Duck Season is an irresistible treat for Francophiles and gourmands alike.

Great chefs of France

  • Filename: great-chefs-of-france.
  • ISBN: 0831739614
  • Release Date: 1978
  • Number of pages: 239
  • Author: Anthony Blake
  • Publisher: Smithmark Pub

Seven Men of Gascony

  • Filename: seven-men-of-gascony.
  • ISBN: 0935526978
  • Release Date: 2001-04-01
  • Number of pages: 368
  • Author: R.F. Delderfield
  • Publisher: McBooks Press

This stirring saga follows seven comrades and heroes through the tumult of the Napolianic Wars as they fight for their lives from Austria to Portugal, from France to Russia, until they confront their destiny at Waterloo. Drawn from stories left behind by the soldiers of the First Empire, this dramatic tale rings true in both triumph and defeat.

Moondrop to Gascony

  • Filename: moondrop-to-gascony.
  • ISBN: 0955720818
  • Release Date: 2009
  • Number of pages: 283
  • Author: Anne-Marie Walters
  • Publisher: Harriman House Pub

On a cold, moonlit night in January 1944, Anne-Marie Walters, just 20 years old, parachuted into southwest France to work with the Resistance in preparation for the long-awaited Allied invasion. The daughter of a British father and a French mother, she was to act as a courier for George Starr, head of the Wheel WRIGHT circuit of SOE. Over the next seven months Anne-Marie criss-crossed the region, carrying messages, delivering explosive arranging the escape of downed airmen and receiving parachute drops of arms and personnel at dead of night---living in constant fear of capture and torture by the Gestapo. Then, on the very eve of Liberation, she was sent off on foot over the Pyrenees to Spain, carrying urgent despatches for London. Aine-Marie Walters wrote Moondrop to Gascony immediately after the war, while the events were still vivid in her mind. It is a tale of high adventure, comradeship and kindness, of betrayals and appalling atrocities, and of the often unremarked courage of many ordinary French men and women who risked their lives to help drive German armies from French soil. And through it all shines Anne-Marie's quiet courage, a keen sense humour and, above all, her pure zest for life. For this new edition, David Hewson, a former Regular Army Officer and much-interested in military hitory adds biographical details for the main characters, identities the real people behind the pseudonyms and provides background notes. He also reveals what happened to Anne-Marie afiter the war.


  • Filename: galvin.
  • ISBN: 190665056X
  • Release Date: 2011-11-22
  • Number of pages: 288
  • Author: Chris Galvin
  • Publisher: Absolute Press

From Britain's favourite Michelin-starred chefs comes Galvin: A Cookbook de Luxe, in which brothers Chris and Jeff Galvin provide their singular take on the world's favourite cuisine - the much-loved and ever-popular brasserie de luxe food of France. A publishing event destined to do for French food what The River Cafe Cookbook did for Italian! With mouthwatering classics such as 'Cassoulet of Toulouse Sausage', 'Crisp Confit of Duck Leg', 'Black Pudding and Salad Lyonnaise' and 'Apple Tatin with Crème Normande' this beautiful book comprises 150 recipes and is richly illustrated throughout.

The Three Musketeers

  • Filename: the-three-musketeers.
  • ISBN: 1602707510
  • Release Date: 2010-09-01
  • Number of pages: 112
  • Author: Alexandre Dumas
  • Publisher: ABDO

In seventeenth-century France, young d'Artagnan initially quarrels with, then befriends, three musketeers and joins them in trying to outwit the enemies of the king and queen.

Blackberry Wine

  • Filename: blackberry-wine.
  • ISBN: 9781407083520
  • Release Date: 2010-06-29
  • Number of pages: 416
  • Author: Joanne Harris
  • Publisher: Random House

Jay Mackintosh is trapped by memory in the old familiar landscape of his childhood, to which he longs to return. A bottle of home-brewed wine left to him by a long-vanished friend seems to provide the key to an old mystery. As the unusual properties of the strange brew take effect, Jay escapes to a derelict farmhouse in the French village of Lansquenet. There, a ghost from the past waits to confront him, and the reclusive Marise - haunted, lovely and dangerous - hides a terrible secret behind her closed shutters. Between them, a mysterious chemistry. Or could it be magic?

The Dreaming Suburb

  • Filename: the-dreaming-suburb.
  • ISBN: 9781444732511
  • Release Date: 2011-11-24
  • Number of pages: 480
  • Author: R. F. Delderfield
  • Publisher: Hachette UK

Jim Carver: a tough, resolute war veteran, he returns from the trenches to build a better life for his family to find his wife dead. Archie Carver: Jim's eldest son, smart, ruthless, he has a quick eye for financial profits and beautiful women. Elaine Frith: beautiful and ambitious, she uses her charms to snare any man she thinks will bring her wealth. The First World War ends and the soldiers return to the peaceful Avenue. On the surface their homes look just the same, but behind the carefully tended front gardens everything has changed, and their families' lives in the next twenty years will be as turbulent as any they have known.

The Listener

  • Filename: the-listener.
  • ISBN: STANFORD:36105007800746
  • Release Date: 1990-05
  • Number of pages:
  • Author:
  • Publisher:

Salt Sugar Smoke

  • Filename: salt-sugar-smoke.
  • ISBN: 9781845338053
  • Release Date: 2012-11-05
  • Number of pages: 272
  • Author: Diana Henry
  • Publisher: Hachette UK

This comprehensive book takes a fresh look at preserving. Jams and jellies, chutneys and pickles, smoked and potted meats and cured fish, cordials and alcohols, vegetables in oil, mustards and vinegars - here are recipes to fill the larder with the most delicious conserves of all kinds. Award-winning food writer Diana Henry has sourced preserves from many different cuisines, from familiar fruit jams to more unusual recipes such as Georgian plum sauce, rhubarb schnapps and Middle Eastern pickled turnips. There is expert advice and instruction on techniques where necessary - from successful smoking (without expensive equipment) to foolproof jellies. As always Diana's irresistible narrative style makes you feel she is in the kitchen with you, guiding you gently through the recipes and providing fascinating background that ranges from the traditions of wild mushroom picking in Italy, Scandinavia and Russia to Simone de Beauvoir (who compared making jam to capturing time). Preserving makes the most of seasonal ingredients and intensifies flavours wonderfully. It's also a delicious way of making everyday food special and giving friends and family something beautifully home-made. From elderflower in spring and summer tomatoes, to autumn berries and winter vodkas, the recipes in this book will provide you with season after season of wonderful preserves.

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