To get the free app, enter your mobile phone number.
The Provence Cookbook Hardcover – April 13, 2004
"My Halal Kitchen: Global Recipes, Cooking Tips, and Lifestyle Inspiration" by Yvonne Maffei
Explore this bestselling cookbook filled with more than 100 diverse, popular, international recipes made with halal foods or halal substitutes along with tips on how to source them. Learn more
Frequently Bought Together
Customers Who Bought This Item Also Bought
In addition to the expected categories, the large recipe range includes breads, pasta, and egg and cheese dishes, such as Quick Polenta Bread with Rosemary, Linguini with Saffron, and Baked Arugula Omelet. Desserts are hardly neglected, and include evocative specialties like Fresh Fig and Homemade Apricot Jam Tart, Three Pear Cake, and Individual Cherry-Hazelnut Gratins. Tips like "On Peeling Tomatoes," menus, and photos further distinguish a book that will delight both Wells's fans and those fortunate to discover her culinary France. --Arthur Boehm
From Publishers Weekly
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
Top Customer Reviews
Madame Wells gives no clue in this book to distinguish it from the earlier title. She does indicate that it marks the occasion of her living at the farmhouse, Chanteduc, with her husband for the last twenty years. My biggest question about the current volume is, after all the books which have already been published, what new can be said about the cuisine of this singularly fecund culinary terroir? The answer in this book is `A lot'.
Like Wells' earlier Provence book, this book does not dwell on standards such as Bouillabaisse or Salad Nicoise. It presents recipes of local restaurants and bistros and recipes invented by the author herself. There are still lots of references to friends and acquaintances such as Joel Robuchon who happens to be great French chef, but the emphasis in this book, unlike the earlier title, is much more on the restaurants and food producers and vendors of her neighborhood in Provence than it is about Madame Wells and her contacts to the greats of French cuisine. This concentration on contacts in Provence sometimes seems a bit absurd to 99% of Madame Wells' potential audience. What reader / cook in Duluth will have any interest whatsoever in the telephone and fax numbers of `Restaurant Le Mimosa' just outside of Montpellier in Provence?Read more ›
I think Wells hits her stride with the meats. Her recipe for the red wine-marinated leg of lamb is truly great, and her recipe for a simple red wine daube is very good. I did not like the results of her recipe for pork daube with sweet and hot peppers.Read more ›
Among the best recipes included in this volume are those that Wells admits she made up on the spur of the moment using whatever fresh ingredients were available at the time. In the text accompanying the recipe for roasted cherry tomatoes she notes that she was seeking something to fill space in the oven, noticed that her cherry tomatoes were ripening wildly and created a recipe right then that has since become a favorite. There is no better lesson in the spirit of Provencal cooking than this - use what is around, treat it well and you will be well fed.
Perhaps more fun that the recipes themselves, if possible, are the profiles of Wells' favorite producers, vendors and restaurantors. These are the people who inspire Wells herself - the farmers and fisherman, the cooks and the market stal owners. Her nod to their dedication and professionalism is lovely and shows the many strands that are woven together to eat well in the classical sense.
Technically, the book is well organized and the instructions are clear. Wells also includes source and contact information for those lucky enough to visit Wells' territory in person. Definitely recommended for anyone who enjoys true, fresh flavors cooked simply in season. That Patricia Wells has managed to cover new ground is a wonder, but she has, in fact, done it again!
Most Recent Customer Reviews
Bought this copy for a shower gift. I love all cookbooks by Patricia Wells.Published 2 months ago by JAM
Patricia Wells has always been my go-to for anything French! The book is a delightPublished 5 months ago by Mary K. Kessler
Tried a few recipes and they've turned out great. The Rosemary & Lemon Pasta is divine. I like how the author lists what wine to drink with the recipes and also the various... Read morePublished 14 months ago by Dina Sequeira
I picked this book up after a long haitus just on a whim while planning my trip, and I've found so many great tips about finding small producers, wines, markets in Provence, I'm... Read morePublished on March 7, 2014 by Karoe
This book says it all........that Provence is a marvelous assault on the senses.........and Ms Wells captures that in her sophisticated yet simple recipes like no other cookbook... Read morePublished on July 21, 2013 by Intrepid
Writing a book about Provence and the recipes helped me to describe what type of herbs and foods that were available in that part of France.Published on June 11, 2013 by Tfisher87
Wonderful recipes with anecdotes and suggestions on wines and serving. Reads like a book from beginning to end. A must read for anyone who wants to serve more rustic French food.Published on May 15, 2013 by Judi Janofsky
There are few things in life my family and I enjoy more than cooking, reading and of course traveling! Read morePublished on September 29, 2012 by Noelle the Dreamer