A Gascon Year: Avril: Stories and recipes from the Kitchen at Camont (A Gascon Year: Volumes 1-12 + Index)

A Gascon Year: Avril: Stories and recipes from the Kitchen at Camont (A Gascon Year: Volumes 1-12 + Index)

A Gascon Year: Avril continues the series of twelve seasonal cookbooks featuring food and stories as warm and comforting as a hot supper cooked in an old French Farmhouse. Kate Hill, writer, cook and teacher, entices the reader into her life in Southwest France as she shares the regional and delicious recipes of Gascony. Along with trucs and tips, this beautiful, poetic book offers a culinary guidebook to the first crops of Gascon Spring: strawberries and asparagus, and how to eat them; a lesson in the Gascon mother sauce, vinaigrette; magical recipes from Camont’s Keeping Kitchen; gardening and home improvements; backyard bees and poultry; and an Easter recipe from Kate’s grandmother. Each of these monthly cahiers de cuisine or kitchen notebooks is built on seasonal inspiration and instruction with personal essays, recipes, and photographs that are timeless. Easy to follow recipes for aperitifs and soups, main courses, and desserts fill these delectable volumes. A Gascon Year: Avril introduces the reader to Kate Hill Cooks, the online teaching courses at Kitchen-at-Camont.com and all the good food she creates within its 18th century stone walls for her students around the globe. Included in April’s volume are a over dozen of authentic recipes for: Fraises au Vin (Drunken Strawberries); Sabayon à la Gascogne; Gascon Gazpacho (a white asparagus soup); Anduluz Artichokes, Carottes Glacées au Vin Rosé: Miel au Poivre; Saumon Sauvage au Beurre d’Orange; Lapin au Cresson; and La Pupa d’Abruzzo.