In addition to an in-depth recipe for classic cassoulet from Hill's town of Camont, she also indulges us with an all-duck cassoulet, a quicker pork-and-beans version and much more. Hill covers every detail that goes into cooking an authentic cassoulet, from the cooking vessel to the essential ingredients (beans, meat, and broth), to the cooking and serving of the finished dish. Episode NotesKate Hill wrote the book called Cassoulet, a French Obsession. With this book in hand, this fantasy is within reach.Īuthor Kate Hill, who runs charcuterie programs and courses at her home and school in France, the Kitchen-at-Camont, writes like a good friend helping you out over the phone as you attempt something just slightly beyond your culinary comfort level. Get Invested: Part 2 - Nicola McDougall and Kate Hill on the Female Investor. Today, the Relais de Camont is a writer's and artist's retreat and creative residency for 3-4 artists of all disciplines. Kate Hill wrote the book called Cassoulet, a French Obsession which is part recipe book, part history book, part charcuterie advice, part orientation to the southwest of France where Kate can drive to Bordeaux for delicious wine and to Armagnac for the. Imagine sitting around a table with selected good friends, approved family members, plenty of wine and a huge cassoulet, piping hot from the oven. Kate Hill, a published author, artist, and professional cook founded Camont as a culinary retreat and school in Gascony in 1991. 'Cassoulet is the culinary equivalent of turning straw into gold.' -Kate Hillįrom an authority on cassoulet and French charcuterie comes a collection of recipes, lore, and personal stories highlighting one of France's most celebrated, and controversial, dishes: the cassoulet.

Cassoulet by Kate Hill