Cookbook features "Earthy Elegance"
It takes someone who truly knows "gourmet" to apply that concept to food that is considered "rustic." For Marie Lapointe Hanis, the two descriptors are anything but contradictory. The practice of using fresh, seasonal ingredients from local and regional sources and preparing them simply but creatively - what the French have long referred to as la cuisine du marche' - is now the latest trend in restaurants, cookbooks and home kitchens.
Too often, Hanis had heard comments like, "I only like venison when it doesn't taste gamy." In Rustic Gourmet, she teaches us how to love that gamy taste and open our minds (and mouths) to other real flavors of the field, forest and waters by presenting them to us in irresistibly unique ways.
Many a declared "gourmet" will be a "rustic" convert after savoring such delightful fare as:
- Huckleberry Scones
- Cherry Pie Bread
- Wild Violet Jam
- Wild Duck Salad with Cracklings
- Maple-Glazed Parsnips
- Saffron Cod, Mock Tripe Club Style
- Smoky Duck with Fennel and Apples
- Morel-Stuffed Grouse
- Rabbit with Wild Leeks and Tomatoes
- Roast Venison with Pan Mint Sauce
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 Meet the Author
Marie blends her love of writing with her passion for "earthy elegance." |
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New Blog Site Features Rustic Gourmet review
Sisters, Ann Drury and Paula McIntyre have started an exciting new forum for food lovers, called Up North Foodies. They are currently featuring a rave review of Rustic Gourmet as well as dozens of recipes, tips, and event notices.
They'd love for you to add your two cents with a blog. Log on and join the fun! |
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