Word: rigord
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Dates: during 1980-1989
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Though relatively poor, France's sudouest is blessed with some of Europe's greatest culinary riches: the truffles of Périgord, Bayonne ham, Roquefort cheese, Armagnac, walnuts, chestnuts, wild mushrooms, vast amounts of poultry and pork. It is the principal home of foie gras and boasts more than 100 hot and cold dishes based on duck or goose liver, some accented with sauerkraut, seaweed, prunes and green grapes. Duck is to the southwest what steak is to Texas, observes Wolfert, whose 30 or so recipes for the bird range from duck sausage with green apples and chestnuts...