Cooking in Provence

Cooking in Provence : Over 70 Timeless Recipes

3.8 (10 ratings by Goodreads)
By (author)  , Photographs by 

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Description

Written by a chef trained at the Manoir Aux Quat' Saisons, this book is a collection of timeless recipes from Le Baou d'Infer, a cookery school in the heart of Provence. From Daube Nicoise to Gratin of Swiss Chard and Wild Herbs to Chocolate Orange and Pinenut Torte, these are recipes that truly capture the spirit of the region. This book is one born not just out of a passion for provencal cooking but also for the provencal lifestyle.show more

Product details

  • Hardback | 192 pages
  • 238.76 x 281.94 x 22.86mm | 1,292.73g
  • Headline Publishing Group
  • Headline Book Publishing
  • London, United Kingdom
  • English
  • 300 colour photos
  • 0747243115
  • 9780747243113

Table of contents

Le Baou d'Infer; les jardins de Provence; au bord de la mer; bouillabaisse and other stories; the hunt, the harvest and winter; sweet Provence; the Provencal pantry.show more

About Alex Mackay

Alex Mackay is the former director of the cookery school at Raymond Blanc's world-famous Le Manoir Aux Quat' Saisons.show more

Review quote

New Zealand chef Alex Mackay stormed his way into high cuisine in the late 80s and early 90s and made his name as, not only a talented sous-chef working in Michelin-starred kitchens, but as a culinary enthusiast keen and very able to impart this love to others. A chance meeting with celebrated photographer Peter Knab and his wife led to an eclectic threesome and an exciting project set in the heart of Provence - Le Baou d'Infer, a cookery school for lovers of French cuisine. This is a celebration of that successful partnership: recipes from Alex Mackay accompanied by the sumptuous, colourful photographs of Peter Knab, reflecting the vivacity and gastronomic adoration endemic to the region. The recipes mirror the scented aromatic herbage and the salty, fresh piscean offerings from the Mediterranean. From simple tarte fine aux tomates and salade nicoise to the more complex wild boar braised in red wine and grilled sea bream with a pistou of shellfish, the dishes are clearly explained and accompanied by charming vignettes of personal experience. For lovers of French food, France and the French, this is a sumptuously produced book, full of the richness of this most popular area. - Lucy Watsonshow more

Rating details

10 ratings
3.8 out of 5 stars
5 30% (3)
4 40% (4)
3 20% (2)
2 0% (0)
1 10% (1)
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