Feasts of Provence
Condition: SECONDHAND
NB: This is a secondhand book in very good condition. See our FAQs for more information. Please note that the jacket image is indicative only. A description of our secondhand books is not always available. Please contact us if you have a question about this title.
Author: Robert Carrier
Format: Hardback
Number of Pages: 240
In this book, Robert Carrier introduces Provence - its style, its history, but above all its delicious food. His journey takes him from unassuming little restaurants in remote mountain villages to the fabled grand hotels of the Riviera. On the way he pauses to visit the kitchens of old friends and mentors, savouring their personal recipes for the perfect soupe de poissons or pissaladiere; wanders through markets and harbours to marvel at the quality and variety of the local produce; and roams through the eventful history of Provence, casting sidelights on the exotic or unexpected origins of particular dishes, and presenting recipes from previous centuries. Each chapter explores a chosen theme, from herbs and spices, fish and shellfish and desserts and cheeses, and offers a generous selection of local recipes, culminating in a "feast" from the repertoire of one of the young chefs of international repute now working in the region. Recipes and narrative alike are accompanied throughout by over 150 specially commissioned photographs of Provence and its cooking.
Author: Robert Carrier
Format: Hardback
Number of Pages: 240
In this book, Robert Carrier introduces Provence - its style, its history, but above all its delicious food. His journey takes him from unassuming little restaurants in remote mountain villages to the fabled grand hotels of the Riviera. On the way he pauses to visit the kitchens of old friends and mentors, savouring their personal recipes for the perfect soupe de poissons or pissaladiere; wanders through markets and harbours to marvel at the quality and variety of the local produce; and roams through the eventful history of Provence, casting sidelights on the exotic or unexpected origins of particular dishes, and presenting recipes from previous centuries. Each chapter explores a chosen theme, from herbs and spices, fish and shellfish and desserts and cheeses, and offers a generous selection of local recipes, culminating in a "feast" from the repertoire of one of the young chefs of international repute now working in the region. Recipes and narrative alike are accompanied throughout by over 150 specially commissioned photographs of Provence and its cooking.
Description
NB: This is a secondhand book in very good condition. See our FAQs for more information. Please note that the jacket image is indicative only. A description of our secondhand books is not always available. Please contact us if you have a question about this title.
Author: Robert Carrier
Format: Hardback
Number of Pages: 240
In this book, Robert Carrier introduces Provence - its style, its history, but above all its delicious food. His journey takes him from unassuming little restaurants in remote mountain villages to the fabled grand hotels of the Riviera. On the way he pauses to visit the kitchens of old friends and mentors, savouring their personal recipes for the perfect soupe de poissons or pissaladiere; wanders through markets and harbours to marvel at the quality and variety of the local produce; and roams through the eventful history of Provence, casting sidelights on the exotic or unexpected origins of particular dishes, and presenting recipes from previous centuries. Each chapter explores a chosen theme, from herbs and spices, fish and shellfish and desserts and cheeses, and offers a generous selection of local recipes, culminating in a "feast" from the repertoire of one of the young chefs of international repute now working in the region. Recipes and narrative alike are accompanied throughout by over 150 specially commissioned photographs of Provence and its cooking.
Author: Robert Carrier
Format: Hardback
Number of Pages: 240
In this book, Robert Carrier introduces Provence - its style, its history, but above all its delicious food. His journey takes him from unassuming little restaurants in remote mountain villages to the fabled grand hotels of the Riviera. On the way he pauses to visit the kitchens of old friends and mentors, savouring their personal recipes for the perfect soupe de poissons or pissaladiere; wanders through markets and harbours to marvel at the quality and variety of the local produce; and roams through the eventful history of Provence, casting sidelights on the exotic or unexpected origins of particular dishes, and presenting recipes from previous centuries. Each chapter explores a chosen theme, from herbs and spices, fish and shellfish and desserts and cheeses, and offers a generous selection of local recipes, culminating in a "feast" from the repertoire of one of the young chefs of international repute now working in the region. Recipes and narrative alike are accompanied throughout by over 150 specially commissioned photographs of Provence and its cooking.
Feasts of Provence