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PATRICIA WELLS AT HOME IN PROVENCE: Recipes Inspired By Her Farmhouse In France Paperback – October 19, 1999
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Tomato clafoutis, herb-cured filet of beef Carpaccio, garlic family soup, Catalan tuna daube: these and 171 other recipes pour off the pages of this sumptuous coffee-table cookbook by the author of Bistro Cooking and Simply French. Wells concentrates on coaxing the utmost flavor out of simple, fresh food, and her French recipes are not all swimming in cream, oils, and fats: the filet, for example, profits not from a heavy sauce but from being wrapped for two days in tarragon, parsley, basil, thyme, and salt. In a couple of places Wells even commits the heresy, for a French-style chef, of switching a red wine used to simmer meat to a white wine. --This text refers to an out of print or unavailable edition of this title.
From Publishers Weekly
Patricia Wells. Scribner, $40 (352p) ISBN 0-684-81569-9 Relaxed and unfailingly enticing, this superb collection of 175 recipes will make readers feel as comfortable in their kitchens as its accomplished author is at Chanteduc, her 18th-century farmhouse in northern Provence. Wells (Bistro Cooking; Simply French) is not the first to underscore the appeal of simple, fresh food, but she coaxes new tiers of flavor from many of the dishes here by her creative arrangements of basic ingredients. Instead of the standard cherry clafoutis, for example, she offers Tomato Clafoutis as appetizer or Chanteduc Clafoutis, made with mixed fruits, for dessert. Herb-Cured Filet of Beef Carpaccio, in which the filet, wrapped for two days in tarragon, parsley, basil, thyme and salt, attains a savory goodness with surprising ease. The True Salad Fan's Salad, composed of finely chopped tops of very young root vegetables (carrot, radish, beet, celery, etc.) with vinaigrette, and Garlic Family Soup (with leeks, onions, shallots and a head of garlic) fairly vibrate with an abundance of flavor. Catalan Tuna Daube marries anchovies, capers, onion, lemon zest, tomatoes and cubes of tuna steak in a memorable union. La Broufade is another outstanding daube, but with beef simmered in white wine instead of the usual red. Wells is sensible in her use of oils and fats, calling, for example, for whole milk and cream in judicious amounts. The diner's delight flows from the wisely prepared ingredients; the cook gets the added pleasure of reading Wells's warm, intelligent prose?and serving up excellence. Photos not seen by PW.
Copyright 1996 Reed Business Information, Inc. --This text refers to an out of print or unavailable edition of this title.
Top customer reviews
Patricia Wells is a classic. She has numerous cookbooks out, and I can't think of a one I haven't coveted.
This book, however, I purchased b/c of one recipe: The Grape Harvest Cake, studded with fresh grapes! It is amazing. Although attributed to Provence, this cake could well represent the grape harvests of Italy.
The cookbook is a wonderful tour of Provence, its dishes, and I am very pleased to have found it at a great price and in great condition!
Patricia Wells books are readable, down to earth, and the recipes are doable and delicious. She knows France, and she knows the flavors of French cooking, and makes it possible for us to do the same. She is today's Julia Childs, bringing French flavor into American kitchens, with less fuss.
Upon receipt, I cooked the Auvergne Brown Rice recipe and find I do like brown rice after all---I've chosen to eat it in the past because it's better for us, but this is actually the first time I have enjoyed it.
I'm looking forward to trying everything in it!
Most recent customer reviews
not available in my part of the world. and she uses term fresh garlic. i have seen it only one time in the market.Read more