By Kimberley Lovato
Winner of the 2010 connoisseur international Cookbooks Award (USA) for Culinary shuttle within the type of way of life, physique and Soul and a Cordon d' Or - Gold Ribbon overseas Culinary Academy Award in 2011.
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Pull up a chair and stopover at the Dordogne (called Périgord by way of the locals) how it might be visited: one chunk at a time. Walnut Wine and Truffle Groves is a culinary trip ebook that navigates the again roads—as good because the menus and markets—of the southwestern zone of France with newfound pleasure.
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Additional info for Walnut Wine and Truffle Groves: Culinary Adventures in the Dordogne
Reduce the heat and continue cooking until the potatoes are browned and soft, 20 to 30 minutes. Stir in the garlic and parsley and cook for 5 minutes longer. Serve right away. Walnut Crème Brûlée MAKES 4 SERVINGS � cup (125 g) granulated sugar 5 extra-large egg yolks 1 tablespoon (15 ml) vanilla extract 2 cups (500 ml) heavy whipping cream � cup (60 g) firmly packed light brown sugar � cup (60 g) firmly packed dark brown sugar � cup (60 ml) walnut liquor, preferably La Vieille Noix (see headnote on page 94) Sweet dark walnut liquor is floated on the finished crème brûlée for an unexpected taste that’s pure Dordogne decadence.
The air was soft, but just enough to comfort us. And the company? Ah, the company! Humor, good moods, laughter, exchanges of culture and, of course, hearty appetites. We spent one exquisite day around my table, and while I know well that I did not answer all of Kimberley’s questions, I am most certain that by the end of that day, she and her friends knew the Dordogne and its treasures. After spending that time with them, I know that this book will be a success. I am honored to be a part of it and am impatient to read it myself.
Like an elegant pas de deux, platters of pâté and figs stuffed with sanglier arrive on the table just as Danièle’s guests arrive. We toast and sip our vin de noix (walnut wine), and ask Danièle what’s next for her. As expected, she has some ideas swirling about her. ” Danièle said earlier that she is likely to be remembered as the ex-cook for the ex-president of France, but one need only spend an afternoon with her to discover she is so much more. She is a mother, a grandmother, a teacher, an explorer, a friend, a truffle lobbyist, a gracious hostess, and a passionate ambassador of all things Périgord.