One of the best cookbooks of 2007: I adore this book; there is a bright effortlessness about it. Page after page, the ideas, combinations, French influence, and lack of airs just scream, 'Cook me'!
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Epicurean Classic Blog (
Epicurean Classic Blog 20071212)
Open and joyous about their story, the Quaglias absorb you into their family as they reveal what's behind their ratatouille, cannellini beans with sauteed calamari, and that intense lemon tart.
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Georgia Straight (
Georgia Straight 20071215)
This new generation of French cuisine is aboiut simple, casual, robust flavours.
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Vancouver Sun (
Vancouver Sun 20071218)
The married authors, both chefs, are proprietors of two Vancouver restaurants. They've taken traditional French (and some Mediterranean) dishes and techniques and adapted them. Among the 120-plus recipes are Lemon Tart with a Hazelnut Brittle Garnish and Nectarine & Basil Crostada.
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The Globe and Mail (
The Globe and Mail 20071218)
This is a cookbook that takes old world Provence-style cooking and retools it for North American markets and sensibilities: that is to say, the fare is lighter and more health-conscious than the traditional versions might be, yet without loss of substance or flavour.... Everything we tried was a success.
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January Magazine (
January Magazine 20071217)
It sounds a little corny, but what comes through in anything Alessandra and Jean-Francis Quaglia do is the love they put into things..... Their book is a toothsome collection of fine French country recipes that are mostly simple to make yet hugely flavorful.
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The Province (Vancouver) (
The Province 20071218)
The recipes are easy to assemble, the ingredients readily accessible, and the book is well illustrated with many photographs.... A good book for people who love to entertain in the kitchen.
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Edmonton Journal (
Edmonton Journal 20080124)
Keep it simple, or try something that requires a little extra effort. Either way, you'll find these recipes worth it.
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North Shore News (
North Shore News 20080514)
Graced with beautiful full-color photography,
New World Provence is an elegant and enthusiastic addition to personal, family, and community library cookbook collections.
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Midwest Book Review (
Midwest Book Review 20080620)
The recipes are terrific and so easy to make that we have been on a whirlwind tour trying them. So far, every recipe has turned out to be stellar.... The flavours are awesome, and the ingredients most of us have in our kitchens and the instructions are easy to follow.
Savvy Insider (
Savvy Insider 20080630)
In
New World Provence, owner-chefs Alessandra and Jean-Francis Quaglia share just about all of their mainstay recipes in a well laid-out and easy-to-follow format.
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Vancouver Courier (
Vancouver Courier )
The cookbook's stunning colours and photographs merit a place on the coffee table, but the delicious, healthful recipes mean it should stay in the kitchen.... [This book] inspires you to feed yourself as thoughtfully as the authors do, with fresh foods, simply and lovingly prepared, enjoyed in good company.
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Hour (Montreal) (
Hour )
Husband-and-wife team of Alessandra and Jean-Francis met in Nice, France, where they were both working as chefs. Alessandra is originally from Toronto, and comes from a family of cooks. They moved to Canada in 1992 and opened their first Provence restaurant in Vancouver in 1997; a second Provence opened in 2002. Husband-and-wife team of Alessandra and Jean-Francis met in Nice, France, where they were both working as chefs. Jean-Francis is from Marseilles, France, where he cooked at the restaurant run by his mother, Marseilles? famed Le Patalain. In addition to running both Provence restaurants, they are the proud parents of two children.
