Cooking in Provence

192 crisp white pp, 1.4 kg for post, faults? dj shabby at spine top (laminated pictorial boards below dj) Written by a chef trained at the Manoir Aux Quat' Saisons, this book is a collection of timeless recipes from Le Baou d'Infer, a cookery school in the heart of Provence. From Daube Nicoise to Gratin of Swiss Chard and Wild Herbs, to Chocolate Orange and Pinenut Torte, these are recipes that truly capture the spirit of the region. This book is one born not just out of a passion for provencal cooking but also for the provencal lifestyle. review >>> Just reading through the recipes in this book is enough to make you want to get down to your local farmers' market, snap up the best ingredients on offer and get cooking.great descriptions of the people and scenery in a way that really brings the region to life. Size: 28.5cm.