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Memories of Gascony
Pierre Koffmann’s Memories of Gascony is the story of how one of the most influential chefs of our time first learned to love food.
With recipes and reminiscences from his grandparents’ home in rural Gascony, this is an intimate account of school holidays spent on the farm helping his grandfather to harvest and hunt, and learning to treasure seasonality, simplicity and the best ingredients at his grandmother’s side.
The finest of Gascony produce is here, with a focus on simplicity. The recipes stand the test of time and speak to the food tastes and trends of today. While you read the charming stories of everyday life on the farm, you’ll devour the cuisine as you go along – dandelion salad with bacon and poached egg, grilled chicken with shallots and vinaigrette, and greengages in armagnac in Spring; chicken liver pate with capers, Bayonne ham tart with garlic, oeufs a la neige in Summer; roast hare with mustard and beetroot, salt cod cassoulet and quince jelly in Autumn; and fried eggs with foie gras, potato and bacon pie and tarte aux pruneaux in Winter.
This is a book to learn, love and live from.
“One of the great works on regional French food, by one of the greatest of all French chefs.” Tom Parker Bowles
“Pierre Koffmann is a giant of the kitchen, and his shadow looms larger than anyone else’s. Almost every decent chef I can think of learned most of what he knows from Pierre.” Giles Coren
“If you do not own a copy of Pierre Koffmann’s glorious Memories of Gascony your cookbook collection is not complete. Brilliant to read; even better to cook from.” Jay Rayner
“No words can describe how delicious his food is. He is the Chef’s Chef.” Michel Roux Jr
With recipes and reminiscences from his grandparents’ home in rural Gascony, this is an intimate account of school holidays spent on the farm helping his grandfather to harvest and hunt, and learning to treasure seasonality, simplicity and the best ingredients at his grandmother’s side.
The finest of Gascony produce is here, with a focus on simplicity. The recipes stand the test of time and speak to the food tastes and trends of today. While you read the charming stories of everyday life on the farm, you’ll devour the cuisine as you go along – dandelion salad with bacon and poached egg, grilled chicken with shallots and vinaigrette, and greengages in armagnac in Spring; chicken liver pate with capers, Bayonne ham tart with garlic, oeufs a la neige in Summer; roast hare with mustard and beetroot, salt cod cassoulet and quince jelly in Autumn; and fried eggs with foie gras, potato and bacon pie and tarte aux pruneaux in Winter.
This is a book to learn, love and live from.
“One of the great works on regional French food, by one of the greatest of all French chefs.” Tom Parker Bowles
“Pierre Koffmann is a giant of the kitchen, and his shadow looms larger than anyone else’s. Almost every decent chef I can think of learned most of what he knows from Pierre.” Giles Coren
“If you do not own a copy of Pierre Koffmann’s glorious Memories of Gascony your cookbook collection is not complete. Brilliant to read; even better to cook from.” Jay Rayner
“No words can describe how delicious his food is. He is the Chef’s Chef.” Michel Roux Jr
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