Jeanne Strang’s Goose Fat & Garlic is arguably the classic work on the regional cooking of South-West France, and has been reprinted many times since its publication in 1991.
Today ckbk is proud to publish Magrets & Mushrooms, the long-awaited sequel to this work. The new book is the first publication in a new series of “ckbk originals”, published under ckbk’s own imprint and available in print, as a Kindle ebook, and via the ckbk app.
Jeanne Strang’s book, Goose Fat and Garlic, is devoted to the regional and highly seasonal dishes of rural South West France. Patricia Wells describes it as “a book with a ring of authenticity; a must for all cooks with a sense of curiosity and a dose of ambition.” The book has legions of devoted fans, among them Alison Stattersfield, who has recorded her progress in cooking her way every recipe in the book on her blog My Year of French Cookery. Below she explains why this book, and the cuisine of the region as a whole, means so much to her.
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