- Hardcover: 336 pages
- Publisher: Chronicle Books (8 Jan 1998)
- Language English
- ISBN-10: 0811812359
- ISBN-13: 978-0811812351
- Product Dimensions: 24.1 x 18.3 x 3.6 cm
- Amazon Bestsellers Rank: 1,899,819 in Books (See Top 100 in Books)
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Product Description
Product Description
"In The Food and Flavors of Haute Provence," Georgeanne Brennan explores this beloved region where she has lived off and on for more than twenty-five years, weaving together her own memories of gathering the bounty of the land with delicious recipes. Following the rhythms of the seasons, Brennan leads the way to the foods and flavors of the region. Experience the thrill of hunting for truffles and wild mushrooms in the forest, the pleasure of gathering fresh lavender and picking olives on sunny hillsides, and the joy of fishing for trout in the mountain streams. Learn about the myriad varieties of goat cheese and the daily harvest of the Provencal garden filled with succulent vegetables and fruit. Then come into the kitchen, where Georgeanne combines these delicious ingredients into such savory dishes as Honey-and-Lavender-Glazed Chicken, Beef Daube with Dried Cepes, Fireplace-Grilled Trout with Olive Oil and Rosemary, Tart of Leeks and Dried Morels, Cabbage Salad with Jambon Cru, and tempting desserts such as Tarte Tatin of Brandied Pears or Crepe Packets of Nuts and Dried Fruits with Rum.
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Customer Reviews
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Most Helpful Customer Reviews on Amazon.com (beta)
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6 reviews
18 of 19 people found the following review helpful
Provence becomes close to downtown Manhattan
22 May 2000
Format:Hardcover
I have been a fan of Georgeanne Brennan's writing and recipes ever since I picked up a copy of France: The Vegetarian Table several years ago. This book about Provencal cooking had exactly the same effect on me. Apart from being charmingly designed, it is well thought-out, organized into chapters based on typical Provencal ingredients (olives, certain herbs, cheeses etc) and so beautifully written that one is nearly transported to the South of France as one cooks. I have tried numerous recipes from this book and have never been disappointed with a single one: they have all been wonderful. They are uniformly precise and simple to follow. Georgeanne Brennan has a superb sense of cooking with what is to hand, following the availability of seasonal produce, and focussing on abundant fresh vegetables and herbs. This book is a total treat. I think it is one of the best books on cooking of this region since Richard Olney's efforts...
4 of 4 people found the following review helpful
A wonderful kitchen companion
27 Dec 2003
Format:Hardcover
This is really a wonderful cookbook. The recipes are delicious, and whenever ingredients would be hard to find in the U.S., Brennan talks about more-readily available options and how they change preparation. Even better, though, are the descriptive essays that precede each section in the book. Brennan describes how the food fits into the culture of Haute Provence. It's not only pleasant reading, but you learn how the natives mix flavors, so you can begin to develop recipes on your own that have provencal flavors. I'm sorry to see it currently unavailable, so snap it up used if you see it!
3 of 3 people found the following review helpful
Worth owning even if there were no recipes
7 Aug 2006
Format:Hardcover
In this well-conceived and beautifully written cookbook/memoir, Ms. Brennan transports her readers to a rural and rugged area of France that lies only an hour north of the glamorous Côte d'Azur. She offers an enticing collection of workable recipes both traditional and nontraditional, intertwining them with a treasure trove of personal reminiscences and invaluable information on foodstuffs. A pleasure to read as well as to cook from.
Also recommended: "Madeleine Kamman's Savoie."
Also recommended: "Madeleine Kamman's Savoie."
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