By Patrick Moon
Languedoc nutrition and cuisine.
Returning to his tough domestic in southern France, Patrick may perhaps simply fill the times preserving toddler vines from marauding wild boar and hiding child truffle oaks from unscrupulous neighbours. in spite of the fact that, the neighborhood campsite café has simply been remodeled into an formidable new eating place and he's intrigued via the proficient younger chef’s selection to accomplish perfection on a shoestring.
Patrick quickly reveals himself pitching in, sleeves rolled up, to spend a yr 'backstage' and proportion the triumphs, failures and sheer labor in a small yet critical French eating place kitchen. yet will the VIP diners bet that he hasn't ever made mayonnaise sooner than? Or that he positioned the incorrect sauce at the starter?
Not content material with all this, Patrick additionally embarks on a much wider exploration of the Languedoc’s most interesting produce for the desk, from powerful loved ones names to eccentric peasant smallholdings. in the course of the seasons, his quest uncovers the secrets and techniques of olive oil and salt construction, the mysteries of Ricard and the Roquefort caves, and the miracle of the gleaming Perrier spring. He even unearths time to go to a few of the region’s most sensible cooks for extra 'behind the scenes' discoveries.
But there are continuously the vines and olives, let alone aubergines, challenging realization at domestic…
First released in 2005, Arrazat’s Aubergines, Patrick’s moment booklet, is a smart stand-alone learn for any Francophile, food-lover or armchair chef, deploying a colorful solid of unique characters and a wealthy vein of humour to bring a wealth of attention-grabbing info. For lovers of its predecessor, Virgile’s winery, it additionally maintains the tale of many favorite figures, together with Virgile himself.
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Additional info for Arrazat's Aubergines: Inside a Languedoc Kitchen
Arrazat's Aubergines: Inside a Languedoc Kitchen by Patrick Moon