Pierre Koffmann's Memories of Gascony is full of recipes and reminiscences from his grandparents' farmhouse kitchen in rural Gascony. It is an intimate account of his Gascon upbringing and the traditional cooking of his grandmother which has always been Koffmann's true inspiration. Despite his haute cuisine training Koffmann has always cooked in his own way a style that has been rooted in country cooking even if his presentation and range of ingredients are more sophisticated. Seasonality respect for the ingredients and the quality of the raw materials are key. As one would expect the finest of Gascony produce is here - including snails foie gras and armagnac - but most of Pierre's dishes are humble frugal accessible stand the test of time and speak to the food tastes and trends of today. With a seasonal approach and hints and tips on the best wines to accompany your classic Gascon dinners you'll be spoilt for choice.There's traditional French fare including stuffed snails in red wine fricasse of rabbit with artichokes and all of your favourite French breads as well as some basics that will add clout to your repertoire such as salt cod cassoulet roast duck with olives and salad of cabbage. Thsi book presents the ultimate in French cuisine from the ultimate French chef.
Memories of Gascony
April 15, 2012 By