Acclaimed chef and restauranteur Carrier returns to Provence where he first learned to cook and explores not only the superb food and fine wines but also the charm of the landscape and people. Over 160 tempting recipes are offered. Also features complete menus from some of Provence's most celebrated restaurants. 170 color illustrations.
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About the Author
Robert Carrier's long and distinguished culinary career has earned him international recognition. His first book, Great Dishes of the World, has become aclassic, selling over 4 million copies in 12 languages. Well-known both as abroadcaster and a restrauanter, he has also been the food editor of numerouspublications, including Harper's Bazzar, Vogue, and The Sunday Times. In 1987 he was awarded an honorary OBE for his contribution to the field of catering
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