LanguedocRoussillion (not forgetting the MidiPyrenees and Aquitaine) are the regions of France most settled by English expatriate colonists. Caroline Conran has spent much time there since the early 1970s and her collection of recipes reflects years of travel, conversation, cooking, eating and drinking. She has shared her knowledge with English readers in a previous book, Under the Sun Caroline Conrans French Country Cooking, but here she concentrates upon this single region of Languedoc which curls up from the Spanish border, along the Mediterranean coast as far as the Rhone valley. This is not polite France, this is in your face France its history buried amidst the Crusades and Cathars, its towns and cities Nimes, Toulouse, Carcassonne, Narbonne, Perpignan, Montpellier, Beziers making up a fiercely independent region. Its people are passionate about rugby, about hunting and foraging, with a cuisine of their own, more Southern, simpler, more earthy, and less influenced by the Michelin style of cooking than the rest of France. There will be information on the particular specialities of the pays, such as chestnuts, sweet onions, Bouzigues mussels and oysters (shellfish reared in the Bassin de Thau), salt cod, poufres (baby octopus), charcuterie, salades sauvages (salads of wild plants), the rose coloured garlic of Lautrec, wild asparagus and local mushrooms. There will be descriptions of places where oysters, truffles, chestnuts or calcots a giant spring onion, eaten...

Binding: Paperback;400 pages; Publisher: Marion Boyars Publishers Ltd; Classification: WBN; Weight: 764 g; Dimensions: 178 x 244 x 26

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