Synopses & Reviews
For the past fifteen years, Patricia Wells has been carrying on a love affair with a region of France, a centuries-old farmhouse, and a cuisine. Provence is uniquely blessed with natural beauty as well as some of the world's most appealing foods and liveliest wines Wells's culinary skills have transformed the signature ingredients of this quintessential French countryside into recipes so satisfying and so exciting that they will instantly become part of your daily repertoire.andlt;BRandgt;andlt;BRandgt;Here are over 175 recipes from Wells's farmhouse kitchen, including whole chapters on salads, vegetables, pasta, and bread There are simple but imaginative and#8220;palate openers,and#8221; such as Tuna Tapenade and Curried Zucchini Blossoms, and soul-satisfying soups, with such delights as Monkfish Bouillabaisse with Aroli, Wells's own brilliant interpretation of a Provencal classic. When it comes to meat and poultry, Wells offers earthy daubes, the slow-simmered stews so beloved by the French, and such melt-in-your-mouth delicacies as Butter-Roasted Herbed Chicken You will savor Wells's fish and shellfish creations with recipes like Seared Pancetta-Wrapped Cod. And no meal would be complete without a delight from the treasure trove of desserts here, including Cherry-Almond Tart and Winemaker's Grape Cake.andlt;BRandgt; andlt;BRandgt;Illustrated with famed photographer Robert Frand#233;son's captivating pictures, andlt;iandgt;Patricia Wells at Home in Provenceandlt;/iandgt; is a book you'll want to revisit time and again.
Florence Fabricant andlt;Iandgt;The New York Timesandlt;/Iandgt; There is hardly a recipe in this cookbook that does not insist on being tried and served to family and friends.
Gillian Duffy andlt;Iandgt;New Yorkandlt;/Iandgt; magazine ...promises to produce yet another generation of home-schooled experts in pistous and daubes.
Florence FabricantThe New York TimesThere is hardly a recipe in this cookbook that does not insist on being tried and served to family and friends.
Patty LaNoue Stearns andlt;Iandgt;Detroit Free Pressandlt;/Iandgt; The photos alone will transport you, but the recipes will make you sign up for her cooking school in France.
About the Author
andlt;Bandgt;Patricia Wellsandlt;/Bandgt; is the author of five bestselling books andlt;Iandgt;The Food Lover's Guide to Paris, The Food Lover's Guide to France, Bistro Cooking, Simply French,andlt;/Iandgt; and andlt;Iandgt;Patricia Wells' Trattoria.andlt;/Iandgt; She and her husband divide their time between Paris and Provence, where she conducts cooking classes. She is the restaurant critic of the andlt;Iandgt;International Herald Tribuneandlt;/Iandgt;
Table of Contents
andlt;Bandgt;Contentsandlt;/Bandgt;andlt;BRandgt;andlt;BRandgt;Introductionandlt;BRandgt;andlt;BRandgt;1. Palate Openers and#38; Appetizersandlt;BRandgt;andlt;BRandgt;2. Saladsandlt;BRandgt;andlt;BRandgt;3. Soupsandlt;BRandgt;andlt;BRandgt;4. Vegetablesandlt;BRandgt;andlt;BRandgt;5. Pastaandlt;BRandgt;andlt;BRandgt;6. Breadandlt;BRandgt;andlt;BRandgt;7. Fish and#38; Shellfishandlt;BRandgt;andlt;BRandgt;8. Poultry and#38; Gameandlt;BRandgt;andlt;BRandgt;9. Meatandlt;BRandgt;andlt;BRandgt;10. Dessertsandlt;BRandgt;andlt;BRandgt;11. Pantryandlt;BRandgt;andlt;BRandgt;Index