UNDER THE SUN by Conran
A lyrical journey through the food and regions of Southern France, presenting over 120 superb recipes from this extremely knowledgeable, charming cookery writer. Under the Sun begins with an exploration of the South of France with its specialities, interesting ingredients, styles of cooking and traditions. Inspired by the flavours found across the wind-scoured, sunbleached landscape, Caroline takes us through classic ingredients and flavours in her collection of recipes, inspired by the best-kept olive and walnut groves, the loveliest apricot orchards and the terroir of the regions. We travel with the author region by region, through the Dordogne, Gascony, Languedoc, the Basque and Provence - the warm South. The Southern Larder introduces local ingredients and specialities. The superb collection of recipes, each with a distinctive introduction, begins with a savoury selection of delightful salads that will whet your appetite, including Salad of Artichokes Fried in Walnut Oil, Delicious soups include Pumpkin, Leek and White Bean Soup and Bouillabaisse of Crawfish with Peas. Light snacks are found in Melted Cheese Tart, while classic fish recipes will make your mouth water, such as Squid Braised with Peppers. Tradition is at its best with recipes using a range of birds, from Albigensian Duck to Roasted Partridge. Other main courses include the delicious Garlic-roasted Pork Loin and Saucisses Fraiches au Vin Blanc, with vegetarian specialities that include Roasted Pumpkin and Tomato and Onion and Potato Gratin. There are beautiful breads and tempting desserts, such as Tender Walnut Tart and Gascon Carrot Cake. This beautifully presented book is designed in a way which evokes the spirit and character of the recipes and the charming informative narrative, laced with anecdote and intriguing culinary facts. It features the superb photographs of Gilles de Chabaneix, shot on location, who has presented the delightful food, ingredients and warm South in its full glory.
The book jacket sums the subject up: bleached terracotta, red poppies, lavender, freshly baked bread, all bathed in French sunlight reminiscent of summer holidays across the channelCaroline Conran's Under the Sun is a fabulous collection of la cuisine du terroir, the country cooking of Southern France. Borrowing culinary influences from its neighbours, dishes have Spanish, Italian and North African overtones with the inclusion of pasta, couscous and sausages. Regional dishes such as the Basque marmitako of squid, the anchoiade salad from Languedoc-Roussillon, Provencal pine nut meringues and haricot bean and sausage casserole from Gascony are but a few of the wonderfully evocative dishes to be found here. Beautifully photographed b Gilles de Charbaneix, the book is a visual and literary feast of French cuisine and a must for all Francophiles. - Lucy Watson
Caroline Conran has always been inspired by the food of Southern France, where she has had a home for many years and has cooked there for more than twenty-five years. Previously cookery editor of The Sunday Times Magazine, Caroline is also co-author of British Cookery and the bestselling Poor Cook and Family Cook. She co-edited The Sunday Times' The World's Best Food and, with Terence Conran, she wrote The Conran Cookbook.
| SKU | Nicht verfügbar |
| ISBN 13 | 9781862054981 |
| ISBN 10 | 1862054983 |
| Titel | UNDER THE SUN |
| Autor | Conran |
| Buchzustand | Nicht verfügbar |
| Bindungsart | Hardback |
| Verlag | HarperCollins Publishers |
| Erscheinungsjahr | 2002-11-11 |
| Seitenanzahl | 288 |
| Hinweis auf dem Einband | Die Abbildung des Buches dient nur Illustrationszwecken, die tatsächliche Bindung, das Cover und die Auflage können sich davon unterscheiden. |
| Hinweis | Nicht verfügbar |