Goose and Duck Cuisine ''Editions JP Gisserot

The cuisine of the Périgord :

Just by saying these words, you immediately think of foie gras and truffles. But Périgord is not limited to these two prestigious products. From white to black Périgord, from green to purple, a multitude of flavors awaits you: ceps, chestnuts, walnuts, strawberries... and of course poultry. These exceptional products are just waiting to be cooked in a thousand ways. After a stay in Périgord, this book will help you to find the richness of this land. Marie-Hélène Rousic-Guervenou is the author of several cookbooks. She invites you to follow her in Périgord, and offers you her favorite recipes among the wide range of the cuisine of this region. 12.5 x 19 cm, 128 pages.