Corsican Cuisine: Flavors of the Perfumed Isle (Hippocrene Cookbook Library) (Hippocrene Cookbook Library (Hardcover))

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9780781812481: Corsican Cuisine: Flavors of the Perfumed Isle (Hippocrene Cookbook Library) (Hippocrene Cookbook Library (Hardcover))

The Mediterranean island of Corsica, today a territory of France, has been governed by the ancient Greeks, Romans, Byzantines, and Moors, as well as by the city-states of Pisa and Genoa. Unique and little-known, Corsican cuisine draws on French, Italian, Spanish, and North African influences while remaining fiercely distinct. Savory game dishes, pastas with rich sauces, and thick, hearty soups are characterized by the aromatic herbs that grow wild and abundant in the famed Corsican moquis (untended fields) and by the traditional cheese brocciu made from the milk of goats that graze there. Basic cooking techniques pair with fresh ingredients to create richly flavoured yet simple and satisfying fare. Alongside mouth-watering sweets like chestnut beignets and sweet cheese-filled turnovers, "Corsican Cuisine" also showcases traditional staples like garlic soup, ragout of game hen with myrtle, and wild boar meatballs with roasted red peppers. With exquisite attention to the combinations of herbs and spices that flavour each dish and a deep respect for the Corsican culture, Arthur Meyer provides an invaluable resource for the unique and flavourful cuisine of Corsica. It includes: 100 authentic and easy-to-follow Corsican recipes; 16-page colour photo insert; and, glossary of Corsican foods and culinary terms.

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About the Author:

Arthur L. Meyer is a restaurant and bakery consultant who has cooked professionally since 1963. In 1992, he opened the critically acclaimed Clarksville Restaurant, specializing in global cuisine, in Austin, Texas. He is a author of Baking Across America, Texas Tortes, and co-author of the Appetizer Atlas, which won "Best in World" and "Best English Language Cookbook" Gourmand World Cookbook Awards in 2003. His Danish Cooking and Baking Traditions will be published by Hippocrene Books in June 2011. He resides in Austin, Texas.

Review:

"Arthur L. Meyer's Corsican Cuisine brings the rich essence of Corsican foods to life. Though relatively undiscovered, Corsican cooking offers bold flavors resulting from the islands history and geography--both ancient and modern. Meyer writes for home and professional cooks with clarity and understanding. A tavula (to the table)! This food is deeply human, and delectable!" --Antonia Allegra, Director, The Symposium for Professional Food Writers

"Art Meyer's Corsican Cuisine does a superb job of opening the door to this hearty, undiscovered cuisine by providing simple, rustic recipes that capture the essence of Mediterranean peasant cooking at its best." --Bruce Aidells, Co-author, The Complete Meat Cookbook

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Arthur L. Meyer
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Book Description Hippocrene Books Inc.,U.S., United States, 2010. Hardback. Book Condition: New. Language: English . Brand New Book. The Mediterranean island of Corsica, today a territory of France, has been governed by Greeks, Romans, Byzantines Moors as well as by the city-states of Pisa and Genoa. Unique little-known, Corsican cuisine draws on many influences while remaining fiercely distinct. Bookseller Inventory # AAG9780781812481

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Book Description Hippocrene Books Inc.,U.S., United States, 2010. Hardback. Book Condition: New. Language: English . Brand New Book. The Mediterranean island of Corsica, today a territory of France, has been governed by Greeks, Romans, Byzantines Moors as well as by the city-states of Pisa and Genoa. Unique little-known, Corsican cuisine draws on many influences while remaining fiercely distinct. Bookseller Inventory # AAG9780781812481

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Book Description Hippocrene Books, New York, 2010. Hardcover. Book Condition: New. 121 pages. Hardcover with dustjacket. New book. COOKBOOKS. The Mediterranean island of Corsica, today a territory of France, has been governed by the ancient Greeks, Romans, Byzantines, Moors, as well as by the city-states of Pisa and Genoa. Unique and little-known, Corsican cuisine draws on French, Italian, Spanish, and North African influences while remaining fiercely distinct. Savory game dishes, pastas with rich sauces, and thick, hearty soups are characterized by the aromatic herbs that grow in the Corsican maquis (untamed fields) and by the traditional cheese brocciu made from the milk of goats that graze there. Basic cooking techniques pair with fresh ingredients to create complex flavors in simple and satisfying fare. Try your hand at traditional staples like garlic soup, ragout of game hen with myrtle, and wild boar meatballs with roasted red peppers. Or satisfy your sweet tooth with chestnut beignets and sweet cheese-filled turnovers. Meyer provides an invaluable resource for the unique and flavorful foods of the perfumed isle, including: * 100 authentic and easy-to-follow Corsican recipes * 16-page color photo insert * glossary of Corsican foods and culinary terms Arthur L. Meyer is the author of Baking Across America, Texas Tortes, and co-author of The Appetizer Atlas which won "Best English Language Cookbook" and "Best in World" Gourmand World Cookbook Awards in 2003. He has been cooking professionally since 1963, and in 1992 opened the critically-acclaimed Clarkesville Restaurant, specializing in global cuisine, in Austin, Texas. He has taught cooking internationally and is considered an expert on world cuisines. He resides in Austin, Texas. "Art Meyer's Corsican Cuisine does a superb job of opening the door to this hearty, undiscovered cuisine by providing simple, rustic recipes that capture the essence of Mediterranean peasant cooking at its best." - Bruce Aidells, Co-author, The Complete Meat Cookbook "Arthur L. Meyer's Corsican Cuisine brings the rich essence of Corsican foods to life. Though relatively undiscovered, Corsican cooking offers bold flavors resulting from the island's history and geography--both ancient and modern. Meyer writes for home and professional cooks with clarity and understanding. A tavula (To the table)! This food is deeply human, and delectable! - Antonia Allegra, Director, The Symposium for Professional Food Writers (Key Words: Corsican Cooking, Cookbooks, Corsican Recipes, Food, Corsican Cuisine, Corsica, Arthur L. Meyer). book. Bookseller Inventory # 73661X1

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