Kurzbeschreibung
Synopsis
Der Autor über sein Buch
Preparing this cookbook for an American audience was a labor of love. The author, Jean-Luc Toussaint, is our next door neighbor in the little village of Castelnaud-la-Chapelle in the Perigord region of Southwest France. Together we've tested the recipes and modified them in light of American ingredients and English weights and measures.
Walnuts are a major industry in Perigord, and the variety of dishes that can be built around walnuts is amazing. We've also added a colorful introduction tracing the role of walnuts in the folklore and customs of the region.
Suzanne Hamlin, writing in the November 4, 1998 edition of the New York Times, reviewed our book as follows:
"'The Walnut Cookbook' is a collection of about 100 well-known and not-so known Perigord recipies. Many are unusually appealing, and some (walnut-husk liqueur and walnut-leaf wine) and intriguing. For cooks with a walnut tree, there are even three recipes using green (unripe) walnuts. As translated by Betsy Draine and Michael Hinden, the recipes are marvels of clear writing."
"Mr. Toussaint is a chronicler of the Perigord, so there is plenty of walnut folklore (including, this being France, a little walnut flirting game)."
"I found it difficult to stop testing recipes after the first dozen or so triumphs, which included a Roquefort and walnut omlette; a smoked trout, avocado and walnut salad; a diced cucumber salad with a walnut and yogurt dressing; walnut tapenade; duck with walnut sauce; brandade with walnuts; pork chops with walnut sauce; walnut and grape jam; banana and walnut sherbet; honey-walnut ice cream, and several of the walnut cakes, the gateaux aux noix that seem to be in every bistro and pastry shop in southwest France."
"Usually made without flour, these little disks are rich with butter and walnuts. It's a tossup for the best one in this collection of 14, but my favorite is a deceptively modest walnut, prune and almond cake, just as good for breakfast as it is for ending a dinner party."
We were delighted with the New York Times review, and invite you to sample these interesting and delicious recipes. There are over 125 walnut recipes to choose from.
Betsy Draine and Michael Hinden
