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The 25th Anniversary edition of A Culinary Journey in Gascony by Kate Hill, first published by Ten Speed Press in 1995, is now re-edited and published as a digital or ebook suitable for reading on a tablet, phone, computer, Kindle or other device. 250 pages featuring 80 recipes, new color photographs, and vintage snapshots; all text, recipes, photographs and maps by Kate Hill. Publishing date September 22, 2020. Includes a new Foreword by Chef and author David Tanis.
This book tells the stories of and the first recipes learned, as a young Kate Hill discovers one of France’s great regional cuisines along the slow moving Canal de Garonne in Gascony. Part story book, part travelogue, and all cookbook, A Culinary Journey in Gascony is a wonderful introduction to the cooking of Southwest France as well as life aboard an 85-foot Dutch barge. Join Kate Hill as she works through simple but traditional Gascon dishes from Aperitifs to Desserts.
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"Cassoulet is the culinary equivalent of turning straw into gold." —Kate Hill
From an authority on cassoulet and French charcuterie comes a collection of recipes, lore, and personal stories highlighting one of France's most celebrated, and controversial, dishes: the cassoulet. Imagine sitting around a table with selected good friends, approved family members, plenty of wine and a huge cassoulet, piping hot from the oven. With this book in hand, this fantasy is within reach.
Author Kate Hill writes like a good friend helping you out as you attempt something just slightly beyond your culinary comfort level. Hill covers every detail that goes into cooking an authentic cassoulet, from the cooking vessel to the essential ingredients (beans, meat, and broth), to the cooking and serving of the finished dish. In addition to an in-depth recipe for classic cassoulet from Hill's kitchen at Camont, she also indulges us with an all-duck cassoulet, a duck confit primer, a quicker pork-and-beans version, a summer cassoulet, and much more.
The beautiful photographs by Tim Clinch were taken over several seasons of cooking and making cassoulet at Camont and especially one chilly November by the warming wood stove in the kitchen.
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