Cassoulet Confessions

Award-winning food and travel writer Sylvie Bigar was born in Geneva, Switzerland, and lives in New York City. Her writing has appeared widely, including in The New York Times, The Washington Post, Food & Wine, Forbes.com, Saveur, Bon Appetit, Edible, Departures, Travel & Leisure, and National Geographic Traveler. In French, Sylvie has contributed to Le Figaro, Histoire Magazine, Le Temps, and FrenchMorning.com.

‘Sylvie tripped my trigger. I loved the journey she takes us on!’ – Andrew Zimmern, chef and author‘A surprising gift of a book. A great read. You will never think of a cassoulet in the same way.’ – Bill Buford, bestselling author of Heat and Dirt‘Sylvie is an eloquent writer who fervently weaves her culinary adventures with tasty moments of her life.’ – Daniel Boulud, chef and restaurateur‘Sylvie's book feeds the mind, spirit and stomach.’ – Dominique Ansel, chef/owner, Dominique Ansel Bakery  ‘Like its eponymous dish, Cassoulet Confessions is a delicious slow-simmered concoction.’ – Ann Mah, bestselling author of The Lost Vintage and Mastering the Art of French Eating ‘a wonderful read’ – The Sydney Morning Herald‘an unexpected emotional reliving of an exotic and disturbing childhood’ – The Australian Women’s Weekly‘Sylvie Bigar's literary ode to a single dish is a beguiling food memoir’ – The Canberra Times‘In Cassoulet Confessions, food writer Sylvie Bigar discovers the secrets of the French stew. Her odyssey leads her on a journey to a meeting of minds, and palates’ – Gourmet Traveller