Behind the Cookbook: Goose Fat & Garlic
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.