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Lulu's Provencal Table: The Exuberant Food and Wine from the Domaine Tempier Vineyard Hardcover – June 19, 2002
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"Lulu Peyraud taught me how to make bouillabaisse in her Bandol kitchen and Richard Olney has been an inspiration for years. The aromas of Lulu's food and wine actually seem to waft from the pages."
"Lulu's Provençal Table is a gastronomic love poem to France's most exhilarating region. Here, Richard Olney profiles both a lifestyle and a culinary tradition, a real life that deserves to be shared with the world. His personal voice, as well as Lulu's masterful art of cooking with love, both come through loud and clear. In short, a gold mine of authentic Provençal cooking."
About the Author
RICHARD OLNEY was born and raised in Iowa, one of eight children in a quintessential American family. After relocating to a Parisian suburb in 1951 and then buying a run-down property in Provence, Olney settled in France permanently. The author of eight books, Olney passed away at his Provençal home in the summer of 1999.
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Top Customer Reviews
And then it is a cookbook. And then the recipes have context and you then know why you want to cook them and you imagine sitting down to dinner with Lulu and her family just one time (and speaking french) and even helping out in the kitchen.
So it is not just a cookbook... it is a really great dream about living and loving and cooking and eating in an amazing place surrounded by amazing people who grow grapes and make terrific wine and celebrate life each and every day.
Olney's warmhearted incision is the perfect match for the home cooking of Lulu Peyraud. Mm Peyraud is the Marseille native, mother of seven, keystone of the Bandol food and wine community, renowned home cook, and owner-operator of Domaine Tempier, widely considered the finest vinyard of France's Mediterranean coast. Most famously, she is gratefully credited by Alice Waters, Kermit Lynch, Jeremiah Tower, Paul Bertolli, and a host of other American food heirarchs with being their inspiration and touchstone. But for years before America found the simple pleasures of expertly-prepared, highly-local, regional foods, Lulu and Richard were cooking lunches for each other under their respective grape arbors. This book is a broad sample of those meals. In it, Olney documents the preparation, from farm and fish-market to plate, of Mm Peyraud's favorite family meals. Each recipe is presented with notes on ingredients, irregularities and seasonal adjustments in Mm Peyraud's preparations, lucid explanations of techniques, and reminders to keep things loose. The result is a highly-informative glimpse into the regional cuisine that forms the culinary hunge between France and Piedmont-Liguria. This cuisine is one of the world's most satisfying, and I believe that this book is its greatest Testament.
I won't single out any recipes this time. The book is full of stunners from salad to desert. Buy this book and a couple of bottles of Domaine Tempier [a rose and a red, for starters], and serve those wines, chilled Provence-style, with a sampling of these magical dishes. Serve them, if at all possible, under a grape arbor on a hot, sunny day in an ocean breeze. And raise a glass to Lulu and Richard for their generous hospitality.