The cookery of South-West France

Façonnage : Broché à rabats | Auteur(s) : Claude Prigent (Ang), Stéphanie Beraud-Sudreau (Ang.)

South-West France has a lifestyle unlike any other in France and its reputation has spread far beyond our borders. Meals in our region are copious, mouthwatering and convivial because they are made with produce from an area of particularly diverse countryside.

In this book, you’ll find the recipes for preserved duck, foie gras, Bordeauxstyle steak, Basque pepper stew, porcini mushrooms, Bordeaux’ famous cannelé cakes and much, much more.

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Fiche technique

  • Format 16,8 x 20
  • Façonnage Broché à rabats
  • Pagination 80
  • ISBN 978-2-8177-0502-6
  • Collection Éditions Sud Ouest

Biographie(s)

  • Claude Prigent, culinary photographer, has highligthed all the talent of these chefs.

  • Stéphanie Béraud-Sudreau has inherited skills from her grandmother and mother that enable her to prepare simple, copious meals for all occasions. Her family comes from Landes, the Basque Country, Bordeaux and Périgord.


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