Inspired by his gastronomic journey through the waterways of Southern France, Rick Stein’s French Odyssey is a delightful exploration of French culinary traditions. Rick’s gastro-tour took him along the Canal du Midi, from the Atlantic to the Mediterranean, as he sampled the local delicacies. Among the recipes he’s gathered here are the classics—Pissaladière, Bouillabaisse, Cassoulet, Tarte Tatin—as well as new takes on traditional ingredients, including Rabbit with Prunes and Polenta, Seared Foie Gras on Sweet Corn Pancakes, and Prune and Almond Tart with Armagnac.
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Rick Stein’s French Odyssey
Published July 29, 2008 Bouillabaisse , Cassoulet , French culinary traditions , Pissaladière , Prune and Almond Tart with Armagnac , Rabbit with Prunes and Polenta , Rick Stein , Rick Stein's French Odyssey , Seared Foie Gras on Sweet Corn Pancakes , Tarte Tatin , Uncategorized Leave a CommentTags: Bouillabaisse, Cassoulet, French culinary traditions, Pissaladière, Prune and Almond Tart with Armagnac, Rabbit with Prunes and Polenta, Rick Stein, Rick Stein's French Odyssey, Seared Foie Gras on Sweet Corn Pancakes, Tarte Tatin
