| ||||||||||||||||||
 Trade In this Item for up to £3.50
Get an extra £5 when you trade in books worth £10 or more until June 30, 2012. Trade in Cooking in Provence for an Amazon.co.uk gift card of up to £3.50, which you can then spend on millions of items across the site. Trade-in values may vary (terms apply). Find more products eligible for trade-in.
|
Frequently Bought Together
Product details
|
More About the Author
Product Description
Review
I have several excellent books on French cooking but I would swap them all for this one --Kenneth Hodgson, Living France Magazine, May 2003
The perfect insight into French food without any airs and graces --Anthony Worrall Thompson, The Express, July 2008
Just reading through the recipes in this book is enough to make you want to get down to your local farmers' market, snap up the best ingredients on offer and get cooking....great descriptions of the people and scenery in a way that really brings the region to life --Michelle Stanistreet, Sunday Express, April 2008
Alex Mackay shares his passion for the relaxed, rural lifestyle and simple cooking of Provence, with a collection of recipes capturing the French region's unique identity --Food & Travel Magazine, July 2008
Heat magazine, 10th May
Suggested Tags from Similar Products(What's this?)Be the first one to add a relevant tag (keyword that's strongly related to this product)
|
What Other Items Do Customers Buy After Viewing This Item?
Customer Reviews
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.
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.
Customer Discussions
|
This product's forum
Active discussions in related forums
Search Customer Discussions
|
Related forums
|
Listmania!
|
|
Look for similar items by category
Look for similar items by subject
Feedback
- Would you like to update product info or give feedback on images?
- I am the Author, and I want to comment on my book.
- I am the Publisher, and I want to comment on this book.
|
