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Cooking Provence: Four Generations of Traditions and Recipes

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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 ...

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1994 Hard cover New in new dust jacket. New. New Hard cover print: DEN Sewn binding. Paper over boards. 368 p. Audience: General/trade.

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1994 Hard cover New in new dust jacket. Signed by author. Sewn binding. Paper over boards. 368 p. Audience: General/trade. New condition book signed by Mr Bouterin inside the ... front cover Read more Show Less

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Overview

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.

The dishes of Provence--where renowned chef Antoine Bouterin was born and raised--are fragrant with ripe tomatoes, aromatic garlic, green-golden olive oil, and the herbs that grow on the hillsides. Now the head chef at Le Perigord in New York City shares the pungent tastes and simple cooking techniques of southern France. 8-page color insert.

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Product Details

  • ISBN-13: 9780025139558
  • Publisher: Macmillan Publishing Company, Incorporated
  • Publication date: 9/28/1994
  • Pages: 368
  • Product dimensions: 7.75 (w) x 9.55 (h) x 1.20 (d)

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