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Home > Explore The Region > Travel Information > Book Shop > Food

Books on Languedoc's cuisine

 

The cuisine of Languedoc is brimming with strong, Mediterranean flavours - and the books below contain all sorts of itneresting infromation on the cuisine here, as well as some truly delicious recipes.

Arrazat's Aubergines: Inside a Languedoc Kitchen

Patrick Moon, 2005

PAPERBACK:

£36.82

From season to season, Patrick's quest uncovers the secrets of olive oil and salt production, the mysteries of Ricard and the Roquefort caves, the miracle of the sparkling Perrier spring. From mighty household names to eccentric peasant smallholdings, his expeditions encompass an extraordinary cast of characters and a rich vein of humour. But always there are the melons and olives and aubergines demanding attention at home.

Elizabeth David Classics: "Mediterranean Food", "French Country Cooking" and "Summer Cooking"

Elizabeth David. 672 pages. 1999.

HARDCOVER:

£10.87

This volume contains three of Elizabeth David's most popular cookery books: "Mediterranean Food", "French Country Cooking" and "Summer Cooking".

French Provincial Cooking

Elizabeth David. 528 pages. 2007.

HARDCOVER:

PAPERBACK:

£9.59

£8.96

Hot Sun, Cool Shadow

Savouring the Food, History and Mystery of the Languedoc. 2005.

PAPERBACK:

£6.74

An unabashed celebration of the joys of food and cooking, Hot Sun, Cool Shadow follows the story of award-winning food-writer Angela Murrills and the artist Peter Matthews, who travel together to the southerly French region of Languedoc. The Languedoc is famed for its landscape, legendary gastronomical pleasures and rich culture, stretching from the Rhone to the Pyrennees, it is one of Europe's oldest provinces and one of it's most fertile regions.

Petit Futé Bonnes tables de Languedoc-Roussillon

Dominique Auzias. French. 2012.

PAPERBACK:

KINDLE EDITION:

£5.22

£2.99

Guide to the best restaurants in the Languedoc-Roussillon region.

Rick Stein's French Odyssey (Book)

Rick Stein. 216 pages. 2005.

HARDCOVER:

KINDLE EDITION:

£17.50

£12.34

Rick Stein embarks on a journey of gastronomic discovery from Padstow to Bordeaux and then to Marseille. The book is divided into a diary section and recipe chapters. Featuring starters, light lunches, main courses and desserts, the recipes include authentic versions of French classics - Vichyssoise, Pissaladiere, Bouillabasse, Cassoulet and Tarte Tatin - as well as new takes on traditional ingredients: Seared Foie Gras on Sweetcorn Pancakes, Fillets of John Dory with Cucumber and Noilly Prat, Rabbit with Agen Prunes and Polenta and Prune and Almond Tart with Armagnac.

Rick Stein's French Odyssey DVD

Rick Stein. 300 minutes. 2007.

Along his gastronomic journey through the idyllic waterways of Southern France, Rick Stein's French Odyssey explores French culinary tradition - perfect for aspiring cooks everywhere. Deliciously filmed, Rick's culinary tour on an ancient barge takes him via the Canal du Midi from the Atlantic to the Mediterranean. His final destination is a little restaurant near Marseilles where he had the best seafood lunch imaginable.

Sud De France: The Food and Cooking of the Languedoc

Caroline Conran. 400 pages. 2012.

PAPERBACK:

£15.20

Languedoc-Roussillion (not forgetting the Midi-Pyrenees 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 reflect years of travel, conversation, cooking, eating and drinking. She has shared her knowledge with English readers in a previous book, Under the Sun: Caroline Conran's 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.

Flavours of Provence: Recipes from the South of France

Clare Ferguson. 160 pages. 2007.

PAPERBACK:

£18.99

These authentic dishes from bestselling author Clare Ferguson, all bursting with the tastes and character of Provence, are beautifully photographed by Peter Cassidy. Snacks and Hors d'Oeuvres include simple recipes such as Aioli, Tapenade, and Fougasse breads.

 

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