ISO: ISO Joe - I thought of you while reading the LA Times Food section today, they had a great article

In Search Of:
Thank you Lisa--I hadn't read the paper this morning >>

so I might have missed this. There was a mention of this very book above under Olga's berry/ lemon curd napoleons.

I'm feeling a bit lazy now--I only drive as far as San Pedro for cassoulet ingredients and I order the duck online.

Feeling cheap too--my cassoulet dish only cost 20 bucks, but then it doesn't have a lid.

I've got to check this book out! Thanks again

 
Here is a site where you can purchase Tarbais beans through mail order...

this site is a woman that I used to work with at the Farmer's Market in San Diego. She was able to get these beans for me. If there is something you need or want, she will most likely be able to find it for you. If you email her, be sure to drop my name, and she will be especially nice to you. Here is her mail order site:http://consciouscookery.com/

http://consciouscookery.com/

 
Thanks Dawn. I thought it was interesting that the article mentions the

original recipes traditionally called for fava beans instead of Tarbais.

 
I read somewhere, can't remember where, that cassoulet evolved from

a simple fava bean and mutton stew.

I've been happy with cannellini beans at $1.79 a pound. I'm afraid to try the expensive Tarbais, I might decide I need to have them all the time.

 
You must log in or register to reply here.
Back
Top