Hot Sun, Cool Shadow: Savoring the Food, History, and Mystery of the Languedoc by Angela MurrillsHot Sun, Cool Shadow: Savoring the Food, History, and Mystery of the Languedoc by Angela Murrills

Hot Sun, Cool Shadow: Savoring the Food, History, and Mystery of the Languedoc

byAngela MurrillsIllustratorPeter Matthews

Paperback | March 18, 2008

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More than a decade ago, Angela Murrills and husband Peter Matthews began their love affair with the Languedoc, an area in southern France near the Mediterranean coast and the Pyrenees. One of Europe's oldest and most historic regions, it is rich with wonders including castles, wild white horses, Roman ruins, and Carcassonne, Europe's greatest fortified town. What really drew them to this area, however, was the locals' love of food and wine. As their visits to the region became longer and their dream of owning a home intensified, they began to discover another way of living-a slower one based on gastronomic pleasure and the really important things in life: hunting for mushrooms, morning trips to the bakery, long lunches, and heated debates about the best way to make cassoulet. Including mouthwatering recipes and delightful duotone drawings, this wonderful memoir is for the fans of Peter Mayle and Frances Mays
Angela Murrills writes on food, wine, and lifestyle for many publications, including Nuvo, Northwest Palate, Food Arts, Western Living, and the Georgia Straight. In her ongoing pursuit of stories with the ring of truth, she has worked on the production line in a chocolate factory, learned to make roti in an Indian desert, and undertake...
Title:Hot Sun, Cool Shadow: Savoring the Food, History, and Mystery of the LanguedocFormat:PaperbackProduct dimensions:264 pages, 8.5 × 5.5 × 0.69 inShipping dimensions:8.5 × 5.5 × 0.69 inPublished:March 18, 2008Publisher:Globe Pequot PressLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:0762747471

ISBN - 13:9780762747474


Read from the Book

"Then came the cassoulet, a steaming sea of pinky-brown beans broken by archipelagos of brown sausage and islands of confit and announced with a stentorian blast of garlic. Gutsy in flavour and texture, the sausage meat was coarsely chunked and stuffed so tightly into its skin that it exploded when I cut into it. The image of a fat woman undoing her corsets hovered briefly in my consciousness. Every bite was an experience, every bean permeated with meaty juices and aromatic with herbs. . . This wasn't the delicate structures of Debussy . . . it was brass bands, Wagner, the entire Ring Cycle, all of Beethoven's Nine played at full volume, and it was slowly, inexorably, anchoring me to my chair. Only by undoing my jeans could I mop up the last trace of juice."

Table of Contents

(1) Confit de Canard (2) Cassoulet (3) Fine Fish and Peppers (4) Martinis and Mussels (5) Wild Beef and Salt (6) Cheese, Cheese and Cheese (7) Anchovies and Art (8) Paella and Snails (9) Arugula, Nuts and Funghi (10) Sparkling Wine and Ripe Apples (11) Cooper Pots and Cookbooks (12) Foie Gras and Sanglier (13) Baguettes and Pastisseries