Food and Flavors of Haute Provence

Food and Flavors of Haute Provence

4.0 1
by Georgeanne Brennan, Jeffrey Fisher, Jeffrey Fisher
     
 
An exquisite cookbook and memoir for all who long for the rustic pleasures of the South of France. Hunt for truffles and wild mushrooms in the forest; pick fresh olives on sunny hillsides; fish for trout in pure mountain streams; learn about the myriad varieties of goat cheese and the pleasures of the Provencal garden filled with ripe vegetables and fruit; then come

Overview

An exquisite cookbook and memoir for all who long for the rustic pleasures of the South of France. Hunt for truffles and wild mushrooms in the forest; pick fresh olives on sunny hillsides; fish for trout in pure mountain streams; learn about the myriad varieties of goat cheese and the pleasures of the Provencal garden filled with ripe vegetables and fruit; then come into the kitchen. Illustrated.

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.

Product Details

ISBN-13:
9780811812351
Publisher:
Chronicle Books LLC
Publication date:
10/01/1997
Pages:
319
Product dimensions:
7.42(w) x 9.54(h) x 1.19(d)

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Food and Flavors of Haute Provence 4 out of 5 based on 0 ratings. 1 reviews.
Guest More than 1 year ago
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