The 11th entry in the award-winning Beautiful Cookbook series guides readers through the culinary and geographical landscape of France's golden province. A delicious cuisine incorporating traditional foods and methods. 250 recipes. Over 250 full-color photos, maps, and illustrations.The 11th entry in the award-winning Beautiful Cookbook series guides readers through the culinary and geographical landscape of France's golden province. A delicious cuisine incorporating traditional foods and methods. 250 recipes. Over 250 full-color photos, maps, and illustrations.Read Less
New. 0681152656 Brand NEW Hardcover, , BB23, meticulously inspected, packed securely, with care and extra padding, and shipped ASAP, we have quick responsive customer service, and our feedback score speaks louder than this text, we also ship internationally, and your purchase is always satisfaction guaranteed,
New in new dust jacket. NEW. Large sized Hardcover edition-Colored photos/illustrations. NEW. Large sized Hardcover edition-Colored photos/illustrations NEW. Large sized Hardcover edition-Colored photos/illustrations
Publishers Weekly, 1993-08-30 Provence has long been a magnet for artists, writers and those in search of a good climate. And yet, while Provence was the birthplace of Auguste Escoffier, the patron saint of French cooking, Provencal cooking itself has been relegated to the sidelines of French cuisine. It relies on simple ingredients like garlic, onions and anchovies, and therein lies its charm. Provence is composed of the Alpes Maritimes, Alpes-De-Haute Provence, the Vaucluse region, the Bouches-du-Rhone and Var. Within these five areas can be found lavender fields, Marseilles fishing boats and the celebrity-laden Cote d'Azur. Likewise, the cuisine varies, drawing heavily from its Italian influence and from local bounty from the sea and soil. This latest in Collins's ``Beautiful Cookbook'' series features recipes gathered by Olney ( Simple French Food ), who has clearly enjoyed himself while doing so. He ably introduces the reader to the traditions of Provencal cooking with clear, articulate recipes. The book is divided into 10 chapters, five of which discuss the history and gastronomic development of particular regions, the other five of which cover soups, fish, meats, vegetables and desserts. Olney also includes a useful glossary of terms from which the reader will learn how to make aioli, coulis and mirepoix, the building-blocks of Provencal cooking. He also includes valuable advice on matching Provencal wines with dishes. With its lush photographs of food and scenery, this is a book to savor, whether in the library or the kitchen. (Sept.)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited, Baker & Taylor, Inc., or by their respective licensors, or by the publishers, or by their respective licensors. For personal use only. All rights reserved. All rights in images of books or other publications are reserved by the original copyright holders.