From Publishers Weekly
Copyright 1996 Reed Business Information, Inc.
There are a few good recipes but not a lot that I would use, some are impractical for my use. Am sure there are others who feel otherwise about the recipes. Read morePublished 5 months ago by joan l.
Very pleased,thank you. I have not had a great deal of time to cook lately, but I tend to read more cookery books than cook anywayPublished 8 months ago by William Donald Menzies
Was wonderful treat to look at this cookbook again and to recall memories of my travels in Provence. Real food cooked fresh and served outside under the sky or stars. Read morePublished 13 months ago by vero gal
The book was a Christmas gift for my brother who likes to receive used cookbooks. The book arrived within the time frame specified and was in very good shape. Read morePublished 16 months ago by Chuck B
This is a cookbook I've borrowed so many times from a dear and patient friend. Never an excuse to visit, it always came up b/c she had "just" prepared yet another recipe... Read morePublished 17 months ago by WiredinFla
This is a solid cookbook but not essentially provençal--and that is the rub for me. There are many variations on certain dishes that are either italianized or americanized---so as... Read morePublished 23 months ago by A. Droessaert
Recipes are good fare, included with other new recipes contributed from neighbors, friends, and local cooks. Format is easy reading and recipes are simple to follow.Published on April 21, 2013 by Gingko42
This cookbook is a longtime favorite of mine that I first dicovered at the library. After checking it out mulitple times (and paying a few overdue fines), I decided to buy a copy. Read morePublished on January 18, 2013 by CK
First, we love Patricia Wells writing, and used her books Food Lover's Guide to France and Food Lover's Guide to Paris as bibles on our many trips across the border. Read morePublished on June 20, 2012 by P. McGraw