Preparation info
  • Makes


    Main-Course Servings
    • Difficulty


Appears in

By James Peterson

Published 2007

  • About

It may be fair to say the French are an argumentative people, but Americans can be as vehement about what defines a New England clam chowder as the French are about what defines the true cassoulet. While each point of view has its own refined definition, cassoulet aficionados can be divided into three general groups: the Castelnaudary (don’t bother trying to pronounce it) school, whose cassoulet contains mostly pork; the Carcassonne camp, whose cassoulet is made with lamb, and the Toulouse