The Provence Cookbook
by Patricia Wells

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Book Reviews of The Provence Cookbook

Book Review: The Provence Cookbook
Summary: 5 Stars

Summary of The Provence Cookbook

No matter where you live, or how gloomy it may be outside, Patricia Wells will brighten your kitchen with the sunny flavors of France's bountiful south with The Provence Cookbook. A French-food expert and longtime Provence resident, Patricia offers readers an intimate guide to the culinary treasures of this sun-drenched landscape and dishes that will transport you and your guests with every flavorful bite.

The Provence Cookbook's 175 enticing recipes reflect Patricia's long and close ties with the farmers and purveyors who provide her and her neighbors in Provence with a kaleidoscope of high-quality foods. Their year-round bounty is the inspiration for these exciting, healthful Mediterranean-French dishes,which Patricia shares with home cooks everywhere. Over the past twenty years, it is Patricia who has often been the student, learning Provencal ways and regional recipes directly from the locals. With The Provence Cookbook, her readers benefit from this rich inheritance, as she passes along such recipes as My Vegetable Man's Asparagus Flan, or Maussane Potter's Spaghetti.

Along side authentic and flavorful dishes for every course from hors d'oeuvre to dessert, as wellas pantry staples, The Provence Cookbook features eighty-eight of Patricia's artful black-and-white photographs of Provence's farmers, shopkeepers, and delightful products. More than a cookbook, this is also a complete guide and handbook to Provencal dining, with vendor profiles, restaurant and food shop recommendations and contact information, and twelve tempting menus -- delight in An August Dinner at Sunset or perhaps A Winter Truffle Feast.

Whether you are a home cook, a traveler, or an armchair adventurer, enjoy Provence as the locals do, with Patricia Wells and The Provence Cookbook as your guides.

In addition to the expected categories, the large recipe range includes breads, pasta, and egg and cheese dishes, such as Quick Polenta Bread with Rosemary, Linguini with Saffron, and Baked Arugula Omelet. Desserts are hardly neglected, and include evocative specialties like Fresh Fig and Homemade Apricot Jam Tart, Three Pear Cake, and Individual Cherry-Hazelnut Gratins. Tips like "On Peeling Tomatoes," menus, and photos further distinguish a book that will delight both Wells's fans and those fortunate to discover her culinary France. --Arthur Boehm

French Books

• Subjects > Cookbooks, Food & Wine > Regional & International > European > French