Herbes de Provence: Seven Top Provencial Chefs and Their Recipes [Hardcover]

Anthony Gardiner (Author), John Freeman (Photographer)

Book Description

Publication Date: March 2002

The chefs of seven of the top restaurants in Provence offer an original collection of recipes that feature the classic herbs of the region. A gorgeous, large–format volume, with 49 recipes and 120 photos.

Editorial Reviews

From Booklist

The cooking of Provence clearly inspired Waters and a host of other successful contemporary chefs. Geography and human ingenuity meet here to produce the highest quality meats, vegetables, cheeses, and wines. Yet the cuisine of this tiny part of southern France is known chiefly for its aromatic herbs. In Herbes de Provence, Gardiner has asked six of the region's most notable young chefs to prepare recipes featuring one of seven herbs: thyme, rosemary, bay, sage, marjoram, fennel, and winter savory. Robert Lalleman, third-generation chef at the fabulous Auberge de Noves, uses thyme to flavor lobster and sweetens poached pears with thyme honey. Just to the south in spectacular Les Baux, Jean-Andre Charial scents coconut soup with rosemary and uses it again in a stew of chestnuts and Jerusalem artichokes. John Freeman's photographs capture the region's unique light and intense colors as well as the chefs' creativity. Mark Knoblauch
Copyright © American Library Association. All rights reserved

From the Publisher

Bay, fennel, marjoram, rosemary, thyme, and winter savory: this is the traditional mix of aromatic plants that make up herbes de Provence.Taking these herbs as his theme, Anthony Gardiner approached seven of the top chefs in Provence, inviting each chef to select one herb to create seven original recipes. The result is this sumptuous collection of starters, soups, salads, main dishes, and deserts. Each chapter is dedicated to one herb, with information on its history, cultivation, and culinary uses. The chefs, in conversation with the author, reveal their individual cooking philosophies, while working photos offer a glimpse of all seven starred kitchens, from Auberge de Noves in the north to Palme d’Or on the coast at Cannes. Whether you’re a cook, a discerning tourist, an armchair traveler, or just a lover of good food, Herbes de Provence will transport you to the gracious world of Provençal restaurants, where a passion for food reigns supreme. Among Anthony Gardiner’s previous books are Fifty Useful Herbs, A Garden Herbal, Creating an Herb Garden, and Using Herbs in the Home.

Product Details

• Hardcover: 142 pages
• Publisher: Trafalgar Square Publishing (March 2002)
• Language: English
• ISBN-10: 1570762171
• ISBN-13: 978-1570762178
• Product Dimensions: 11.4 x 8.5 x 0.7 inches
• Shipping Weight: 2.1 pounds
• Average Customer Review: 5.0 out of 5 stars  See all reviews (1 customer review)
• Amazon Best Sellers Rank: #2,615,448 in Books (See Top 100 in Books)

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Most Helpful Customer Reviews

4 of 5 people found the following review helpful:

5.0 out of 5 stars Beautiful Melange of These Seven Herbs, June 1, 2002

By 

rodboomboom (Dearborn, Michigan United States) - See all my reviews
(VINE VOICE)    (HALL OF FAME REVIEWER)   

This review is from: Herbes de Provence: Seven Top Provencial Chefs and Their Recipes (Hardcover)

Provence is known throughout the culinary world as a stronghold. Often, one is called upon in a recipe for "herbes de provence." This is a combo of seven of the herbes used in this region:bay, fennel, marjoram, rosemary, sage, thyme, and savory.

Here, seven of their top chefs take one of the herbes and create a burst of recipes featuring that herb.

Feast your eyes and tastebuds on such as: Pears and Strawberries roasted with thyme honey, Confit of Rabbit shoulder in olvie oil and blinis with bay and eggplant compote, Braised Mediterranean bass with lemon and sage, River Trout en papillote with fennel and white wine, Thin Tuna tart with marjoram vinagirette, Apple Confit with savory,vanilla ice cream.

This is not for the faint not ready to find the ingredients and try out the techniques. For those who do, the results are superb, intense and fresh with herbes! Bon Appetit!