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Corsican Cuisine: Flavors of the Perfumed Isle by Arthur L. Meyer (Hardback, 2010)

The Mediterranean island of Corsica, today a territory of France, has been governed by the ancient Greeks, Romans, Byzantines, and Moors, as well as by the city-states of Pisa and Gea. Unique and little-kwn, Corsican cuisine draws on French, Italian, Spanish, and North African influences while remaining fiercely distinct. Savory game dishes, pastas with rich sauces, and thick, hearty soups are characterised by the aromatic herbs that grow wild and abundant in the famed Corsican moquis (untended fields) and by the traditional cheese brocciu made from the milk of goats that graze there. Basic cooking techniques pair with fresh ingredients to create richly flavoured yet simple and satisfying fare. Alongside mouth-watering sweets like chestnut beignets and sweet cheese-filled turvers, Corsican Cuisine also showcases tradi-tional staples like garlic soup, ragout of game hen with myrtle, and wild boar meatballs with roasted red peppers. With exquisite attention to the combinations of herbs and spices that flavour each dish and a deep respect for the Corsican culture, Arthur Meyer provides an invaluable resource for the unique and flavourful cuisine of Corsica. Includes: 100 authentic and easy-to-follow Corsican recipes; 16-page colour photo insert; glossary of Corsican foods and culinary terms.

Place of Publication
NY
Content Note
Colour Photos
Author Biography
Arthur L Meyer is a restaurant and bakery consultant who has cooked professionally since 1963. In 1992, he opened the critically acclaimed Clarksville Restaurant, specialising in global cuisine, in Austin, Texas. He has taught cooking internationally and is considered an expert on world cuisines. He resides in Austin, Texas.
Date of Publication
23/09/2010
Imprint
Hippocrene Books Inc.,U.S.
Country of Publication
United States

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