By Gabriel Gaté
Each year in spring, Gabriel Gate spends months vacationing in his liked place of birth, the place he begun as a chef greater than forty years in the past. in the course of those visits Gabriel delights within the most sensible connoisseur specialities of France's well known towns and areas together with great, Marseille, Provence, the Loire Valley and Paris. On his travels, Gabriel discovers the exceptional fish and seafood, very good wines and liqueurs, outstanding cheeses, special variety of charcuteries, scrumptious bread, brownies and patisseries that are a relentless pride for the French humans. In A Cook's travel of France, he stocks recipes for dishes from the entire major areas of France, akin to the preferred Auge Valley poultry casserole from Normandy, the vibrant ratatouille from great with lemon chantilly and, after all, gorgeous cakes as basically the French can do, just like the luscious strawberry tart from the Loire Valley. This fantastically illustrated e-book gathers the simplest vintage recipes from the various areas of France, one of many world's top locations for nutrients enthusiasts
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Extra resources for A Cook's Tour of France: Regional French Recipes
The sweetness of the cooked apples and creamy sauce is a real winner, and it is an easy-to-prepare dish for a special occasion. Heat one-third of the butter in a large cast-iron pan and brown the chicken pieces on all sides. Then pour in the calvados. Season with salt and pepper. Add the shallots and cider and shake the pan. Bring to a simmer and then cover with foil and a lid and cook on low heat for 30 minutes. Meanwhile, heat another third of the butter in a separate frying pan and cook the mushrooms for a few minutes.
Remove any damaged witlof leaves and trim the hard ends, keeping each witlof in one piece. Place about 20 g (⅔ oz) butter in a small saucepan. Add the witlof on top and season with salt and pepper. Sprinkle 2 tablespoons chopped parsley over the top and cover with a layer of baking paper. Place on low heat and cook for 20–25 minutes, turning the witlof several times during the cooking. Transfer the cooked witlof to a plate and leave to cool slightly. Melt the remaining butter in a saucepan on medium heat.
Place a little of the Liègeoise salad on each plate, arrange the mussels around the salad and serve. SERVES 2 Snails in Garlic & Walnut Butter Escargots au beurre d’ail et de noix From the Midi-Pyrénées Region 150 g (5 oz) butter, softened 1 shallot, finely chopped 2 cloves garlic, finely chopped 3 tablespoons finely chopped parsley 80 g (3 oz) walnuts, finely chopped salt freshly ground pepper 1 tablespoon lemon juice 48 cooked snails, rinsed and drained 600 g (1 lb 5oz) baby spinach leaves, washed 4 tablespoons pouring cream 4 tablespoons dried breadcrumbs For the French this is a very festive dish and each region has its own version – but they all contain lots of garlic.
A Cook's Tour of France: Regional French Recipes by Gabriel Gaté