19 of 19 people found the following review helpful
Appealing to all of the senses,
This review is from: Patricia Wells at Home in Provence: Recipes Inspired By Her Farmhouse In France (Hardcover)
In luscious pictures (by Robert Freson), recipes and anecdotes, "Patricia Wells At Home In Provence" contributes enthusiastically to America's love affair with the place. Seasonal freshness is paramount and Wells prefers her meats and fish whole and unboned. Organized by course, Recipes include tips for storage, techniques, accompaniments and wines.
Many recipes are simple - a "caviar" made with black olives and butter, Goat Cheese Gratin ("pizza without the crust"), raw Grated Beet Salad, Quick Chicken Lemon Soup, Potatoes Roasted in Sea Salt, Lemon-Thyme Lamb Chops.
Others require a bit more time - Beef and White Wine Daube From Arles with Anchovies and Capers, Chanteduc Rabbit with Garlic and Preserved Lemons, Sea Bass in Parchment with Warm Pistou.
One of the nicest aspects of Wells style is her penchant for describing techniques and the reasoning behind them - from the action of citrus in a seviche to filleting a fish to blanching olives or cutting up a rabbit.
A delightful treat for sensuous cooks.