Provence: The Beautiful Cookbook (Hardcover)

~ Peter Johnson (Author)

Editorial Reviews

Amazon.com Review

Provence is loved for its sunlit beauty and earthy, tantalizing cuisine. Both are celebrated in Provence the Beautiful Cookbook, an oversized (more than two feet tall!) picture and cookbook of breathtaking color photos and authentic regional recipes. The 270 recipes, compiled and written by award-winning food book author Richard Olney, include soups and starters; seafood, meat, game, and poultry dishes; vegetable and grain specialties; and simple but luscious desserts. Readers seeking an armchair tour of the region, singularly depicted, and the chance to see and reproduce its dishes, will delight in the book, which would also make a welcome gift.

Beginning with an introduction to the land and its cooking, the book then weaves short essays about the Provençal regions with recipes arranged by courses. There are exemplary versions of bouillabaisse and bourride (the creamy, garlic-infused fish chowder), estouffade (braised beef, here with olives and mushrooms), daubs (stews), vegetable-filled omelets, and tians (savory gratins). Less familiar treasures include a mixed herb pasta from Alpes-de-Haute-Provence, porgy with crab sauce from the Var, a braised stuffed lamb shoulder from Vaucluse, zucchini and rice gratin from the Alpes Maritimes, and dried figs in thyme and red wine syrup, also from the Var. The recipes reflect Olney's unerring palate and dedication to tradition; some cooks may find certain dishes beyond their reach, but all will discover approachable recipes that are easily made. Wine information and a glossary conclude the portrait of Provence and its table--a feast for the eye and palate alike. --Arthur Boehm

From Publishers Weekly

Provence has long been a magnet for artists, writers and those in search of a good climate. And yet, while Provence was the birthplace of Auguste Escoffier, the patron saint of French cooking, Provencal cooking itself has been relegated to the sidelines of French cuisine. It relies on simple ingredients like garlic, onions and anchovies, and therein lies its charm. Provence is composed of the Alpes Maritimes, Alpes-De-Haute Provence, the Vaucluse region, the Bouches-du-Rhone and Var. Within these five areas can be found lavender fields, Marseilles fishing boats and the celebrity-laden Cote d'Azur. Likewise, the cuisine varies, drawing heavily from its Italian influence and from local bounty from the sea and soil. This latest in Collins's "Beautiful Cookbook" series features recipes gathered by Olney ( Simple French Food ), who has clearly enjoyed himself while doing so. He ably introduces the reader to the traditions of Provencal cooking with clear, articulate recipes. The book is divided into 10 chapters, five of which discuss the history and gastronomic development of particular regions, the other five of which cover soups, fish, meats, vegetables and desserts. Olney also includes a useful glossary of terms from which the reader will learn how to make aioli, coulis and mirepoix, the building-blocks of Provencal cooking. He also includes valuable advice on matching Provencal wines with dishes. With its lush photographs of food and scenery, this is a book to savor, whether in the library or the kitchen.
Copyright 1993 Reed Business Information, Inc.

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Product Details

• Hardcover: 256 pages
• Publisher: Beautiful Cookbooks (June 18, 1993)
• Language: English
• ISBN-10: 0002551543
• ISBN-13: 978-0002551540
• Product Dimensions: 14 x 10 x 0.9 inches
• Shipping Weight: 4 pounds
• Average Customer Review: 4.9 out of 5 stars  See all reviews (9 customer reviews)
• Amazon.com Sales Rank: #150,071 in Books (See Bestsellers in Books)

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Customer Reviews

Most Helpful Customer Reviews

24 of 25 people found the following review helpful:

5.0 out of 5 stars A delightful and delicious tour of Provencal cooking, February 24, 1999

By	[e-mail] (Tennessee) - See all my reviews

Provence the Beautiful Cookbook is an outstanding guide to the joys and challenges of traditional Provencal cuisine. I purchased it as my only cookbook for a 3 week stay in a Provencal country house, where we hosted friends from both the US and Europe. Some of the recipes are accessible to beginning cooks, but a few would challenge a Cordon Bleu chef. The emphasis is on fresh, traditional ingredients and techniques, and the resulting meals are memorable in every respect. The only drawback of this approach is that some of the ingredients, such as salt anchovies, a French Mediterranean specialty, are not available in most places in the US. But this small failing is offset by the wonderful results attainable from most of dishes, the best of which are both simple and quick, such as chicken with a basic Provencal sauce, or fresh peaches marinated in a delightful dessert wine available everywhere. One of the traditional recipes, 40-Clove Garlic Chicken, was used by a widely-published wine critic some years ago as a challenge to measure good Sauvignon Blanc: a great wine still shines next to this overpowering dish. This is a great cookbook, and a fine initiation into French provincial cooking, and the accompanying photography and background information are a good introduction to life in Provence. Highly recommended.

20 of 21 people found the following review helpful:

5.0 out of 5 stars Oh la la!, June 22, 2000

By	F. Evans "french tortilla" (Truckee, CA USA) - See all my reviews (REAL NAME)

French born and 4th generation provençale, I take pride in the cuisine from my homeland and I have to confess I was a little wary about what I would find in this book. Well, the authors did a wonderful job at promoting the gastronomic traditions of Provence without betraying them. My grand-mother, our family's head-cook, and our culinary inspiration would have given her seal of approval without hesitation, would she have been around to discover this wonderful recipe collection and it is with her and my homeland in mind that I enjoy preparing the recipes featured in this excellent collection for my own enjoyment and the one of my (American) husband and our friends.

14 of 14 people found the following review helpful:

5.0 out of 5 stars This series is a winner!, April 24, 1999

By A Customer

My wife, who is the cook in our home, says of this book, "I love it!" I can attest to the results. The recipes are clear and accurate. The food is superb and exactly matches the wonderful cuisine that my wife and I have enjoyed in Provence. No recipe has disappointed. The presentation of the book, with its beautiful pictures, is excellent. When you've tried Provence the Beautiful Cookbook, explore the others in the series. My wife is working her way through Tuscany the Beautiful Cookbook and I'm loving it!