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Meat, Poultry and Game

Appears in
Recipes from a French Herb Garden

By Geraldene Holt

Published 1999

  • About
Classic French country dishes have their roots in centuries of fine cooking – the basic methods of preparing meat, poultry, and game, most involving herbs, have changed little over the years.
High in the Cévennes in central France, there is a small hotel which, at times, has been my home. For days I have sat, reading and writing, in the garden that overlooks the lovely valley of a bubbling river. Across the track that runs down to the river is a fine kitchen garden with rows of well-tended vegetables and herbs. One side is edged with chives that in midsummer are covered with purple spiky flowers, and in the corner there is a large patch of bright green sorrel.

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