About the Book
Cassoulet: a French Obsession is an intimate introduction to France's fabled dish by long time French resident, cook, and author Kate Hill. This delicious monograph( 132 pages) of French Portraits and Stories, information about Ingredients from beans to charcuterie features six iconic Recipes. From hearty Classic Cassoulet to garden fresh Summer Cassoulet, these recipes were tested in Kate Hill's Kitchen-at-Camont over 25 years- a testimony to her own obsession with the cooking of Southwest France. This is the book every cook needs.
￼￼Kate Hill is a teacher, coach, cook, mentor and author with more than 40 years of experience in the food world. Kate's work and her school in Southwest France, Kitchen at Camont, have been featured in print and on television- PBS, BBC, and ARTE. Since her first courses at Camont in 1991, Kate has forged strong ties with regional producers, cooks, butchers, and charcutiers which has placed her at the forefront of the teaching regional food on a global scale.