Bruno's Cookbook
Recipes and Traditions from a French Country Kitchen
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- ¥2,400
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- ¥2,400
発行者による作品情報
From the author of the internationally best-selling "Bruno, Chief of Police" series, comes a sumptuous French cookbook that immerses readers in the delectable countryside cuisine of Bruno’s beloved Périgord region, featuring favorite meals from Roasted Tomato Tapenade and Tarragon Chicken to A Most Indulgent Chocolate Cake.
Bruno Courrèges, the protagonist of Martin Walker’s internationally acclaimed mystery series, is not only the local police chief of the idyllic French village of St. Denis, but he also happens to be an impassioned amateur chef. In this delightful cookbook, the culinary and cultural inspiration behind Bruno’s fictional world comes to life. Featuring meals from the best-selling series, local recipes, charming anecdotes, and a history of the novels’ French setting, Bruno’s Cookbook invites readers into the bucolic life of Martin Walker and his wife, Julia Watson, and showcases their passion for the Périgord region’s rich cuisine.
Brimming with truffles and pâté, Bruno’s Cookbook features more than 90 recipes, including:
<ul type="disc">Red Onion Tarte Tatin (Tarte Tatin aux oignons rouges) Gratin of Mussels with Parsley and Garlic (Gratin de moules) Duck Breast Fillets with Honey and Mustard (Aiguillettes de canard au miel et à la moutarde) Confit Potato Fries, Sarlat- Style (Pommes de terre à la sarladaises) Walnut Meringue Cake (Gâteau meringué aux noix) Homemade Blackcurrant Liqueur (Crème de cassis)
Also included is a new Bruno short story, "The Question of Chabrol." A feast for the senses, Bruno’s Cookbook is a gorgeously illustrated edition that transports readers to France’s heartland.
PUBLISHERS WEEKLY
Mystery writer Walker (To Kill a Troubadour) joins forces with his wife, food journalist Watson, to share a vivid collection of recipes inspired by the Perigord region of France, where Walker's Bruno Chief of Police mystery series takes place. Throughout, the authors immerse readers in the series's fictional town of St. Denis by sharing anecdotes ("Bruno devised this terrine to make use of the Perigord's other famous treasures: prunes and walnuts," they write of the duck, pork, prune, and walnut terrine) and even including a short story featuring Bruno. They showcase the diversity of fresh ingredients Perigord has to offer in a red onion tarte tatin, gratin of mussels with parsley and garlic, chicken braised in wine with roasted grapes, and fig frangipane tarts. The authors also share fascinating historical and cultural context, noting that the pot roast chicken Henri IV–style was inspired by the French king who declared that everyone in France should have chicken every Sunday. Home cooks should take note that while all the recipes offer straightforward instructions, some dishes, such as the six-hour leg of lamb with garlic and cream sauce, won't come together quickly, and others, like flambéed langoustines, require advanced cooking techniques. Still, series fans and ambitious home cooks will find plenty to savor.
