Food and Flavors of Haute Provence

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In The Food and Flavors of Haute Provence, Georgeanne Brennan explores this beloved region where she has lived off and on for more than twenty-five years, weaving together her own memories of gathering the bounty of the land with delicious recipes. Following the rhythms of the seasons, Brennan leads the way to the foods and flavors of the region. Experience the thrill of hunting for truffles and wild mushrooms in the forest, the pleasure of gathering fresh lavender and picking olives on sunny hillsides, and the ...
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Overview

In The Food and Flavors of Haute Provence, Georgeanne Brennan explores this beloved region where she has lived off and on for more than twenty-five years, weaving together her own memories of gathering the bounty of the land with delicious recipes. Following the rhythms of the seasons, Brennan leads the way to the foods and flavors of the region. Experience the thrill of hunting for truffles and wild mushrooms in the forest, the pleasure of gathering fresh lavender and picking olives on sunny hillsides, and the joy of fishing for trout in the mountain streams. Learn about the myriad varieties of goat cheese and the daily harvest of the Provencal garden filled with succulent vegetables and fruit. Then come into the kitchen, where Georgeanne combines these delicious ingredients into such savory dishes as Honey-and-Lavender-Glazed Chicken, Beef Daube with Dried Cepes, Fireplace-Grilled Trout with Olive Oil and Rosemary, Tart of Leeks and Dried Morels, Cabbage Salad with Jambon Cru, and tempting desserts such as Tarte Tatin of Brandied Pears or Crepe Packets of Nuts and Dried Fruits with Rum.
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Editorial Reviews

Publishers Weekly - Publisher's Weekly
Just when it seems that Provenal cuisine is almost old-fashioned, Brennan makes it new again. She and her husband bought their home in the fuzzily defined region of Haute Provence in 1970. While their children were small, they lived off their farm, keeping goats and pigs and selling goat cheese locally. Their involvement in local agriculture, described in essays on, for example, the making of olive oil, sets this fine book apart from run-of-the-mill memoirs of expatriate life in Tuscany and Provence. Only an insider is likely to know that "French pharmacists are trained in mycology and enthusiastically identify mushrooms brought to them." The recipes are excellent, offering toothsome and generally simple-to-fix dishes that highlight the flavors of Provence. Chapters are arranged around ingredients such as wild mushrooms and truffles or nuts. Each begins with an essay and a few basic techniques (e.g., the chapter on cheese explains how to make flavored cheese spreads). Fresh flavors abound in dishes like Galettes of Wild Greens, and Warm Polenta Crepes with Peaches and Fresh Goat Cheese. Among the desserts is Green Almond Ice Cream. Heartier foods include Baked Pheasant with Chestnuts, Cpes, and Cabbage; Fried Ravioli with Garlic-Spinach Filling; and Baked Pasta with Chanterelles. Brennan's graceful blend of agricultural knowledge, food combinations, flavor descriptions and clear recipe directions is outstanding.
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Product Details

  • ISBN-13: 9780811812351
  • Publisher: Chronicle Books LLC
  • Publication date: 10/1/1997
  • Pages: 319
  • Product dimensions: 7.42 (w) x 9.54 (h) x 1.19 (d)

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  • Anonymous

    Posted June 25, 2001

    Brennan's always a winner!

    I'm never disappointed when I pick up a cookbook written by Georgeanne Brennan. The generous accounts of true French flavors in every sentence of her writing leaves one eagerly anticipating our next meal. The recipes are authentic and very easy to make and the only reason I didn't give this book 5 stars was for the lack of full color photos that I'm hooked on when it comes to books about France. I spend a lot of time online and I've found her website to be a nice place for foodies with recipes and accounts of France, www.georgeannebrennan.com Bon Appetit Anne Cerva

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