Cooking in Provence. This item is unavailable.
14 ratings by Goodreads
Language: English
Published by Headline, London, 2003
- First Edition
- Hardcover
- Used
Seller: Song of Sixpence, Edinburgh, United KingdomSong of Sixpence
5-star seller
AbeBooks seller since December 2, 2009
Unavailable
Hardcover
Condition: Used - As new
US$ 27.57
Item description from seller
As new unread,unused copy of the first edition.The very colourful dustwrapper is also as new,bright , undamaged and has been in protective cover since purchase.The author/chef opened a cookery school near St.Tropez and the recipes reflect his love of the area.The foreward is by Delia Smith and the book is well illustrated with photographs by Peter Knab.
Seller Inventory # 000859
- Title
- Cooking in Provence
- Author
- Alex Mackay with Peter Knab
- Publisher
- Headline, London
- Publication year
- 2003
- Condition
- As New
- Dust jacket
- As New
- Binding
- Hard Cover
- Language
- English
- ISBN 10
- 0747243115
- ISBN 13
- 9780747243113
- Edition
- First Edition.
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.
"Synopsis" may belong to another edition of this title.
Reviews
A joint venture of photographer Knab and chef Mackay, this beautiful, coffee-table quality cookbook celebrates the team's partnership in the cooking school Le Baou d'Infer in Provence. Reminiscent of Richard Olney's Provence: the Beautiful Cookbook and Patricia Wells at Home in Provence, the volume will satisfy both armchair travelers and armchair chefs. Each section begins with a charming, personal introduction to a particular aspect of classic Provençal cooking: fresh produce, local seafood, daubes and bouillabaises, wild foods such as game and mushrooms, fruit-filled desserts and pantry standards such as pâtés, purées, confit and confiture (jam). These chapter introductions and the recipe head notes are also peppered with Mackey's amusing insights on the region's customs and idiosyncrasies. Near the beginning of the volume, for example, he describes the legendary mistral wind, which can be so irritating that "if it lasts for more than 5 days, a husband has a legal right to kill his wife" (or so the rumor goes). The design of the book has a restrained elegance; Knab's photographs of the food, the French and the environs are vivid enough to inspire envy in those who do not live in Provence. Since the volume focuses on classic recipes for traditional dishes like Petite Friture (Deep-Fried Whitebait) and Salade Niçoise, there are few new tastes in this cookbook. But there are variations: in addition to a clear and simple recipe for the classic Beignet de Courgettes et Ses Fleurs (Courgette Fritters), Mackay offers an alternate way of preparing these ephemeral short-season squash blossoms: Fleurs de Courgettes Farcies aux Tomates (Stuffed Courgette Flowers with Tomatoes). This lovely cookbook will surely tantalize the inexhaustible interest of Provence fans.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
"About the title" may belong to another edition of this title.