Cassoulet: A French Obsession- Book Launch

28Nov2015
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Welcome to Camont Press’s first book launch. Cassoulet: a French Obsession by Kate Hill, 132 pages of stories, ingredients and recipes about France’s favorite regional dish. Cassoulet is hot off the e-presses as a pdf and as a print on…

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Back to Cooking School- Butchery & Charcuterie

5Sep2015
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What happens at a cooking school in France that specializes in teaching Butchery & Charcuterie? If you’ve visited here before, followed my Instagram photos, or drooled over the Facebook photos, you’ll remember how hungry you’ll be by the end of…

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Summer souvenirs of cool French cooking

25Jul2015
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  Summer Cooking Classes during a heatwave? ? Of course, if you are within the cooler stone walls of Camont’s natural air conditioned interior world. Even during la canicule of 2015, we must cook; I just change my attention to how I cook.…

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Summer + Red = #Summerrosso

14Jun2015
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This is “Not Campari”. When my dear friend in Tuscany, Judy Witts Francini proclaimed “Red is the New Black” this summer, it started a hashtag war. Her Italian Campari; my Gascon rosé. Somehow, all of a sudden, I was seeing…

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Rillettes- #1 Kitchen Charcuterie at Camont

7Jun2015
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Simple rillettes often get lost in the big charcuterie picture-that diverse family of patés, terrines, boiled hams, and other salt-cured meats. Really, it’s hard to make a pot of cooked meat and fat look sexy (although I think I did a…

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