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Cooking in Provence
 
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Cooking in Provence (Hardcover)

by Alex MacKay (Author), Peter Knab (Author)
5.0 out of 5 stars See all reviews (3 customer reviews)
RRP: £18.99
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Frequently Bought Together

Customers buy this book with Flavours of Provence: Recipes from the South of France by Clare Ferguson

Cooking in Provence + Flavours of Provence: Recipes from the South of France
Price For Both: £25.33

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Product details

  • Hardcover: 192 pages
  • Publisher: Ebury Press; New Ed edition (3 April 2008)
  • Language English
  • ISBN-10: 0091924944
  • ISBN-13: 978-0091924942
  • Product Dimensions: 24.8 x 19.4 x 2.2 cm
  • Average Customer Review: 5.0 out of 5 stars See all reviews (3 customer reviews)
  • Amazon.co.uk Sales Rank: 31,108 in Books (See Bestsellers in Books)

    Popular in these categories:

    #15 in  Books > Food & Drink > National & International Cookery > French
    #85 in  Books > Study Books > FE & College > Vocational > Hospitality & Catering

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  • See Complete Table of Contents

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Product Description

Review
"I watched Alex Mackay become a master during his time with me at Le Manoir aux Quat' Saisons, and I have always said he is more French than a Frenchman. The recipes in this book show his passion and knowledge while taking you on a tour of all the things I love to eat and experience whenever I'm in Provence."

Heat magazine, 10th May
'the perfect purchase for any foodie with a love of French cuisine'


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What Do Customers Ultimately Buy After Viewing This Item?

Cooking in Provence
84% buy the item featured on this page:
Cooking in Provence 5.0 out of 5 stars (3)
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Customer Reviews

3 Reviews
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Average Customer Review
5.0 out of 5 stars (3 customer reviews)
 
 
 
 
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24 of 24 people found the following review helpful:
5.0 out of 5 stars Sheer Cooking Inspiration, 5 Dec 2003
By A Customer
This review is from: Cooking in Provence: Over 70 Timeless Recipes (Hardcover)
There is one line in this book that sums up the entire spirit of it: the author suggests peeling tomatoes for a recipe but then adds "but as I become more of a cook and less of a chef I do this less and less".

This is a book for cooks not chefs. It is warm hearted and user friendly and inspirational. It draws on the fine skill and love of food of a chef but translates the recipe in to something real and human for a cook. The ingredients lists are beautifully short. The pictures gorgeous. The rythym of the book follows the rythym of the seasons.

Alex Mackay has a real understanding of food and provencal food but is never academic or obsessional in approach. Each recipe is given space and a meaningful introduction.

It is in essence a book of relatively simple recipes but each with a true and unique provencal flavour. I have so far enjoyed the Onion Tian - a kind of onion pie which where the onions are braised and baked for hours until they are meltingly gorgeous. Also mushrooms with chestnuts in red wine as a first course with crusty french bread - which took all of 4 minutes to prepare but look and tasted superb. Daube Nicoise - the regional equivalent of Boef Bourginon - which was a triumph: I used very cheap cuts of stewing steak (to save money) and simmered at 95 degrees in the oven for many hours (with the orange peel and black olives for true provencal flavour) and the result was tender melting and delicious beef, in fact a dinner party for 6 for a about £5 of beef.

The book is not at all about being parsimonious - quite the opposite. But it is a delight to make wonderful food for pence because each cut of meat, or ordinary vegetable is valued and treated with creativity.

A delightful book that knows its subject, is a pleasure to use and actually encourages and inspires one to cook the recipes in it. Also a wonderful coffee table book if you're in to that sort of thing.

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12 of 13 people found the following review helpful:
5.0 out of 5 stars summer sunshine, 25 May 2003
By A Customer
This review is from: Cooking in Provence: Over 70 Timeless Recipes (Hardcover)
For those who can't afford a trip to Alex Mackay's wonderful cooking school in Provence, this is the next best thing. Alex once ran the cooking school at the Manoir aux Quatres Saisons, and now has his own near San Tropez. He is a born teacher, and his infectious enthusiasm and sense of humour come through clearly in the book. A treasure trove of Provencal recipes, the book is graced by the extraordinary photography of Peter Knab. Food porn, and on top of that, the carefully devised recipes will encourage you to experiment, and allow you to recreate the savours and smells of a glorious corner of the world. This book has my highest recommendation.
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22 of 26 people found the following review helpful:
5.0 out of 5 stars a delight to all the senses, 13 Mar 2003
By R. Wilde "Red Sox Fan in NH" (Amherst, NH USA) - See all my reviews
(REAL NAME)   
This review is from: Cooking in Provence: Over 70 Timeless Recipes (Hardcover)
Anyone expecting this to be just a terrific Provencal cookbook is in for a very pleasant surprise. Alex Mackay's mastery of french cuisine has become almost a given, especially for those who have had the chance to sample his work in Britain or on the continent. What surprises most about this new book is the incredible richness and depth of the recipes and the vibrant photographic textures of Peter Knab. One need not be a master chef like Alex to indulge in the delicious imagery of this book.

More than just a cookbook, this is just as much a carefully guided and informed tour into the culinary heart and soul of Provence. Peter Knab takes the book far beyond the kitchen, to the fields and overflowing family gatherings of the sun-drenched region.

Finding this book in the dead of an otherwise dreary winter provided a delightful escape to what seems a better place and time. I can't help but think that Alex Mackay's classic recipes, once attempted, will get us closer still.

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