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Lulu's Provencal Table [Hardcover]

Richard Olney
5.0 out of 5 stars  See all reviews (1 customer review)
RRP: £16.99
Price: £11.89 & FREE Delivery in the UK. Details
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Book Description

31 Oct 2013
Lulu's Provencal Table tantalizes the reader with Olney's descriptions of the regional food served as the vineyard meals at the domaine. Then he lovingly transcribes Lulu's recipes. She has an empathy with and understanding of Provencal ingredients that is inspirational. There is succulent Pot-Roasted Leg of Lamb with Black Olives served with Courgette Gratin, and Potato and Sorrel Gratin, delicious with just six ingredients. There are plenty of simple recipes, but the recipe for bouillabaisse is a fascinating 10 pages long. Her 150 recipes read like a roll call of the best of Provence; tapenade, anchoiade, brandade, pissaladiere, bagna cauda, sardines grillees, bouillabaisse, bourride, daurade au fenouil, daube, gigot a la ficelle and ratatouille. Starting with aperitifs and amuse-gueule and finishing up with fruit desserts, hers is classic French country cooking, featuring everyday ingredients cooked with respect for their nature and flavour. This is an essential book for any serious food lover's library.

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Lulu's Provencal Table + The French Menu Cookbook + Simple French Food
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Product details

  • Hardcover: 176 pages
  • Publisher: Grub Street (31 Oct 2013)
  • Language: English
  • ISBN-10: 1909166189
  • ISBN-13: 978-1909166189
  • Product Dimensions: 24.8 x 19.2 x 2.2 cm
  • Average Customer Review: 5.0 out of 5 stars  See all reviews (1 customer review)
  • Amazon Bestsellers Rank: 5,906 in Books (See Top 100 in Books)

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Review

For the real thing, look no further than Grub Street's handsome reprint of Lulu's Provencal Table, in which Madame Lulu Peyraud shares her ancestral knowledge with the great Richard Olney. Alice Waters of Chez Panisse provides a foreword with the recommendation from personal experience that Lulu's cooking is 'often earthy, always delicious, and always appropriate to the moment.' --Elisabeth Luard - The Oldie

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Most Helpful Customer Reviews
5.0 out of 5 stars A classic returns 28 Dec 2013
Format:Hardcover|Verified Purchase
I am delighted to see this book back in print but I also was struck by the disappearance of most of the photographs that played such a charming part of the edition I own - the 2nd edition by Ten Speed Press. This is a reprint of the first edition and therefore it is also missing John Thorne's introduction .

It has been very tastefully redesigned however and also the introduction of metric measurements and the translation of some American terms into English terms e.g shell beans for flageolet beans is also very helpful .

The book takes up far fewer pages too which makes it rather a less hefty tome .

In short, perhaps an edition to cook from rather than lingeringly read and in practical terms all the better for that.

The prose is delightfully characteristically Olney - the recipes remain superb .
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Amazon.com: 4.0 out of 5 stars  1 review
1 of 1 people found the following review helpful
4.0 out of 5 stars Superb Content / Lacking Photographs of Past Editions 5 Nov 2013
By Bohemian Bon Vivant - Published on Amazon.com
Format:Hardcover|Verified Purchase
The content of this book is fantastic, and the recipes are simple and truly authentic, and sometimes adventurous for the American palate. My one regret is that this edition omits the photographs of the Peyraud family, their winery, the kitchen Lulu cooks in, Lulu and Lucien abroad, and so on, that are featured in earlier editions.

Other than that it's a beautiful book in layout and the use of color for things like recipe titles and recipe ingredients, along with some simple woodcut illustrations sprinkled here and there, but no photographs.

If you don't know, Lulu Peyraud was a great influence on Richard Olney, and both became friends and huge influences on Alice Waters of Chez Panisse fame, and are largely responsible for the the concepts of local and seasonal catching on in the United States.

I also recommend the following by (and about) Richard Olney:

Simple French Food,

The French Menu Cookbook: The Food and Wine of France--Season by Delicious Season--in Beautifully Composed Menus for American Dining and Entertaining by an American Living in Paris...,

Provence: The Beautiful Cookbook: Authentic Recipes from the Regions of Provence,

Reflexions, and

Provence, 1970: M.F.K. Fisher, Julia Child, James Beard, and the Reinvention of American Taste
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