The French Canon
One thousand and thirty-three entries
The Southwest
Thirty-six entries
Duck and goose fat, rather than butter or oil, form the cooking medium on which this cuisine is built. From that foundation rise the preserved meats, the slow braises, and the long-simmered soups that define the kitchens of Gascony, the Périgord, the Béarn, and the Basque Country. The section moves from that essential fat and its technique through the canonical dishes of each sub-region, then to their pastries, condiments, and regional variants.
The Southwest
Duck and goose fat, rather than butter or oil, form the cooking medium on which this cuisine is built. From that foundation rise the preserved meats, the slow braises, and the long-simmered soups that define the kitchens of Gascony, the Périgord, the Béarn, and the Basque Country. The section moves from that essential fat and its technique through the canonical dishes of each sub-region, then to their pastries, condiments, and regional variants.