Provence: The Beautiful Cookbook: Authentic Recipes from the Regions of Provence
by Richard Olney, Michael Freeman
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Book Summary Information
Author: Michael Freeman, Richard OlneyPhotographer: Peter Johnson
Contributor: Jacques Gantie
Edition: Hardcover
Audio: English (Unknown); English (Original Language); English (Published)
Published: 1993-09-24
ISBN: 0002551543
Number of pages: 256
Publisher: HarperCollins Publishers
Book Reviews of Provence: The Beautiful Cookbook: Authentic Recipes from the Regions of Provence
Book Review: A delightful and delicious tour of Provencal cooking
Summary: 5 Stars
Provence the Beautiful Cookbook is an outstanding guide to the joys and challenges of traditional Provencal cuisine. I purchased it as my only cookbook for a 3 week stay in a Provencal country house, where we hosted friends from both the US and Europe. Some of the recipes are accessible to beginning cooks, but a few would challenge a Cordon Bleu chef. The emphasis is on fresh, traditional ingredients and techniques, and the resulting meals are memorable in every respect. The only drawback of this approach is that some of the ingredients, such as salt anchovies, a French Mediterranean specialty, are not available in most places in the US. But this small failing is offset by the wonderful results attainable from most of dishes, the best of which are both simple and quick, such as chicken with a basic Provencal sauce, or fresh peaches marinated in a delightful dessert wine available everywhere. One of the traditional recipes, 40-Clove Garlic Chicken, was used by a widely-published wine critic some years ago as a challenge to measure good Sauvignon Blanc: a great wine still shines next to this overpowering dish. This is a great cookbook, and a fine initiation into French provincial cooking, and the accompanying photography and background information are a good introduction to life in Provence. Highly recommended.
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