"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.
"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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