Journalist Sylvie Bigar Travels to SW France for the Perfect Cassoulet

Do you have a special dish that you adore and that you would go to the ends of the earth to taste and learn to cook to perfection? For food writer, Sylvie Bigar, that dish is cassoulet, a one pot comfort of simmering beans and meats with a savory crust born out southwest France (Occitane/Languedoc). In book, "Cassoulet Confessions" (Hardie Grant Books), Bigar shares her pursuit of authentic cassoulet, learning from the chef masters. Along the way she reveals the story of her life and family.

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