Provence: The Beautiful Cookbook: Authentic Recipes from the Regions of Provence Hardcover – September 24, 1993
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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
Copyright 1993 Reed Business Information, Inc.
- Item Weight : 4.53 pounds
- Hardcover : 256 pages
- ISBN-10 : 0002551543
- ISBN-13 : 978-0002551540
- Dimensions : 10 x 0.25 x 14 inches
- Publisher : HarperCollins Publishers (September 24, 1993)
- Language: : English
- Best Sellers Rank: #430,183 in Books (See Top 100 in Books)
- Customer Reviews:
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You actually have to write the recipe into a book to have in the kitchen if you do not have one of those very large kitchens with table working place where you can cut up a horse.
For readers who have yet to visit Provence this is the best introduction imaginable, whilst for those familiar with the region and cuisine it provides an unsurpassable record and key to lifelong enjoyment