Cassoulet

In the past, the cold European winters precluded the use of fresh produce so we saw the development of dishes using preserved foods. Two of the most famous of these dishes are cassoulet and choucroute. Cassoulet causes as much argument among gastronomic pedants as bouillabaisse. In the west of France everybody’s grandmother is the guardian of the One True Recipe handed down through the family for generations.

Cassoulet should be made in large quantities because it keeps well and one