Provence: Recipes from the French Mediterranean
Provence is at the crossroads of many civilisations. It is an area that has seen successive waves of migration and its cuisine - which features ravioli, couscous and orange blossom - reflects this rich history.
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Full details for this title
|Library of Congress
||Cooking, French - Provendcal style, Cooking - France - Provence
||National & Regional Cuisine
Description of this Book
At the crossroads of many civilisations, Provence has seen successive waves of migration and its cuisine reflects this rich and diverse history. It combines the exoticism of the Middle East with the rustic cosiness of French country cooking and the chic aperitif culture of the Riviera. Written by a London woman exploring her French heritage, it is both a tribute to a disappearing way of life and a practical guide to cooking delicious Provencal recipes at home. It is a book to be treasured, with its inspiring recipes that involve more than just throwing together Mediterranean veg. These include Avignon Daube, a lamb shoulder simmered in white wine with herbs, as well as easy, no-fuss dishes set to become weeknight staples. Provence allows you to bring the sunshine and healthy way of life to your own kitchen, eating using the flavours and principles of the Mediterranean way of life, while encouraging you to create artisan products (orange- or walnut-flavoured wine, for example), even if only once, just for the joy of it.
Awards, Reviews & Star Ratings
||Bertrams Star Rating: 3 stars (out of 5)
Caroline Craig comes from generations of fruit farmers in Provence where her great grandfather, Aime Rimbert co-founded the wine cooperative in her family's native village, Mormoiron. She is the author, with Sophie Missing, of The Little Book of Lunch, The Cornershop Cookbook and The Little Book of Brunch. She also writes regularly for the Guardian.