Cooking Provence: Four Generations of Traditions and Recipesby Antoine Bouterin, Joan Schwartz
Vegetables play a primary role, particularly eggplant, zucchini, and tomatoes, and they are well represented here. There are/i>
Cooking Provence is about the traditional cooking Antoine Bouterin grew up with, farm-style cooking that maximizes the flavor of whatever is available. There are no difficult techniques, no lengthy lists of hard-to-find ingredients.
Vegetables play a primary role, particularly eggplant, zucchini, and tomatoes, and they are well represented here. There are also delicious recipes for Brussels Sprouts with Walnuts, Apples, and Raisins; Spicy Carrot Pancake; and Creamy Mashed Potatoes with Olive Oil and Garlic, along with main-dish vegetarian stews and casseroles.
Fish and chicken also figure significantly in Provencal cooking. There is the popular cod in all its manifestations--with mayonnaise sauce, poached with sweet garlic, and baked with potatoes; Red Snapper with Zucchini and Anchovies; Roasted Monkfish; and Salmon with Olive Paste. Old-Fashioned Roast Chicken is followed by easy-to-prepare recipes using chicken breasts in a range of combinations--with eggplant, with red pepper puree, with fennel, with broccoli, and with caramel and orange.
The desserts of Provence are simple and intensely flavored with herbs, fruit, and honey--not butter and cream. Take your choice of Peach Bread Pudding; Grandma Cake with Apples and Rosemary; Lemon Tart with Lavender Flowers; and many more.
With more than 200 authentic recipes and 8 pages of beautiful food photography, Cooking Provence provides a private culinary tour of an enchanting region.
- Macmillan Publishing Company, Incorporated
- Publication date:
- Product dimensions:
- 7.75(w) x 9.55(h) x 1.20(d)
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