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Made in Marseille: Food and Flavors from France's Mediterranean Seaport Hardcover – September 3, 2002

4.2 out of 5 stars 12 customer reviews

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Editorial Reviews

From Publishers Weekly

For the longest time gritty Marseille suffered an image problem, but all that changed a few years ago when a whole raft of artists and intellectuals quit Paris and made the southern city their home. Having received reports that a cultural revolution was afoot, Young, a New York restaurant critic and food commentator on NPR's Weekend Edition, installed himself in Marseille to track the changes. The resulting work is a portrait of a city by way of its food. Interviewing spice merchants, fish mongers, home cooks and local chefs, Young follows the scent of the food of Marseille in all its permutations. While rooted in the Proven al tradition, the food of Marseille is spiced with the flavors of Tunisia, Senegal, Vietnam, Italy and Morocco, absorbing the influence of all the different peoples who have settled within its precincts. While the recipe selection includes many classic Proven al dishes, from anchoiade to bouillabaisse, more noteworthy are the riffs on tradition. Readers might not actually make the elaborate Napoleon of Sea Bass with Tapenade with Tomato Confit and Peas, but they will enjoy reading about it. There are also a number of wonderfully simple recipes, such as the idea of freezing extra-virgin olive oil and serving it partially thawed as a spread. Equally interesting is a section on fusion dishes, the best of which meld the tastes of France and North Africa. Enhanced by Boffredo's moody black-and-white photographs, Young's book will appeal to cooks and Francophiles alike. (Sept.)
Copyright 2002 Reed Business Information, Inc.

From Library Journal

Young's first book was The Paris Cafe Cookbook, a guidebook with recipes. Now he moves south to another city that has captivated him, the bustling, often mysterious port of Marseille. He describes how the city, no longer the corrupt, crime-ridden milieu depicted in films, has undergone something of a renaissance, and he emphasizes its multiethnic character a melting pot of peoples and cuisines. The recipes he presents, collected from bistros, street food stalls, and haute restaurants and from top chefs and home cooks alike, range from traditional Moroccan and other North African specialties to Asian-inspired fusion dishes to updated French and Proven‡al classics. Good headnotes offer background, and atmospheric black-and-white photographs complement the text. For most collections.
Copyright 2002 Cahners Business Information, Inc.
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Product Details

  • Hardcover: 288 pages
  • Publisher: William Morrow Cookbooks; 1 edition (September 3, 2002)
  • Language: English
  • ISBN-10: 0060199377
  • ISBN-13: 978-0060199371
  • Product Dimensions: 7.4 x 0.9 x 9.1 inches
  • Shipping Weight: 1.6 pounds
  • Average Customer Review: 4.2 out of 5 stars  See all reviews (12 customer reviews)
  • Amazon Best Sellers Rank: #1,340,161 in Books (See Top 100 in Books)

Customer Reviews

Top Customer Reviews

Format: Hardcover Verified Purchase
The first 50 pages of this "cookbook" is a wonderfully romantic but not romanticized portrait of Marseille and that historic Mediterranean port of call's long history, native customs, literary inspirations, immigrant influences, notorious mischiefs, and recent cultural revival. Recalling the movie "The French Connection," it's hard to think of Marseille as being trendy, yet Daniel Young makes a convincing case, especially through his side-by-side presentation of the local Provence-based cooking and emigre flavors that gives the food its contemporary appeal.
The recipes I have attempted so far have been delicious and very doable (so far I've preferred to try the straightforward, home-style dishes from home cooks (many from grandmothers, others from fishermen) rather than the more elaborate ones from Marseille's restaurant chefs). I can see myself making the Parmesan and black olive biscuits all the time. The Provencal-style eggs in cocotte are terrific and also simple to prepare. My friends loved the basil potato chips and the Moroccan crepes. The soupe au chocolat -- that's right, chocolate soup -- is to die for!
Incidentally, I'm not sure what "Cloudia," my fellow customer reviewer, is talking about when she complains of no index. My copy of the book has a very detailed index where you would expect to find it, in the back (pages 259-272).
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Format: Hardcover Verified Purchase
Daniel Young's recent book, Made in Marseille belongs in every serious cook's library, this is a wonderful book. His recipes are a good mix , some Eastern Mediterranean rather than the usual type of French Cookbook which we're more familar with. Mr. Young's bouillabaisse,his excellent appetizers especially his Tapenade are a very good reason to have his very special book, additionally the photographs by Sebastien Boffredo really capture the area.
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Format: Hardcover
Alors! robertolov's review is spot on. The author, Daniel Young, has created a sense of place and people that is warm, engaging, and thoughtful. It's somewhat akin to being regaled about a person's family history before actually meeting them. No cutesy French stereotypes here; to bastardize Shakespeare, the author has taken the approach of "what is a cuisine, but its people." Daniel Young is an evocative, compassionate interpreter who shares Marseilles' culture with descriptions that are so intimate, I felt as if I were right there. There is such joy in his discoveries that I couldn't put this book down -can you imagine, a cookbook! As for the recipes... they are terrific, healthy, flavorful and for the most part, quite simple. But of course.
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Format: Kindle Edition Verified Purchase
Recipes are clear and color photos are motivating. We recently spent 3.5 weeks in France and tasted many of the foods described in this new cookbook.
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Format: Hardcover Verified Purchase
Book arrived in like new condition. This is the second one I ordered for a chef friend. He was so impressed with this book I ordered one for him too.
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Format: Hardcover
It was interesting to learn that Marseille is a great Pizza town and has Pizza trucks complete with North African Pizza styles, but that didn't make me feel like I was there. The recipes all seem very complex and seem to come from the kitchens of fancy restaurants. I did manage to create a halfway decent vegetarian Spinach bouillabaise as inspired by one of the recipes.
Incidentally, I was moving when I wrote this review, and so I goofed. Of course there is an index! I don't know why I thought there wasn't one. So I apologize to the author and review readers for that considerable error.
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