A rich journey into the heart of French cuisine, this account re-engages with Provence’s culinary tradition to inspire Francophiles and food lovers alike. Exploring village markets, cooking with local and seasonal produce, learning classic food techniques, and soaking up the culture are all part of the daily life of a chef and his family on holiday. What began as a diary has become a beautiful record of regional food, including more than 80 original recipes—Slow-cooked Duck with Honey and Thyme, Lamb Cassoulet with Preserved Lemons, Artichoke Stuffed with Ratatouille, and Figs Wrapped in Olive Oil Brioche, to name a few. To round out this luscious feast, the book offers many other tips and treasures, such as overviews of the region’s wines as well as a personal guide to the best restaurants and hotels.
|Publisher:||Melbourne University Publishing|
|Product dimensions:||6.50(w) x 8.80(h) x 0.90(d)|
About the Author
Shannon Bennett is the chef and owner of the acclaimed Melbourne restaurant Vue de Monde. He is the author of Shannon Bennett's France and Shannon Bennett's Paris.
Table of Contents
French Food and Provencal Cuisine 2
My Rules of the Game 5
Recipes and Ingredients 6
En Route 7
The 28 Days, 3-30 September 11
The Golden Triangle 211
Wines of the Region 225
List of Recipes 229