- Hardcover: 192 pages
- Publisher: Ebury Press; New Ed edition (3 April 2008)
- Language: English
- ISBN-10: 0091924944
- ISBN-13: 978-0091924942
- Product Dimensions: 19 x 2.5 x 24.1 cm
- Average Customer Review: 4.8 out of 5 stars See all reviews (16 customer reviews)
- Amazon Bestsellers Rank: 331,926 in Books (See Top 100 in Books)
- See Complete Table of Contents
Cooking in Provence Hardcover – 3 Apr 2008
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"I watched Alex Mackay become a master during his time with me at Le Manoir aux Quat' Saisons... I think he was probably a Provençal gourmet in a former life. The recipes in this book show his passion and knowledge while taking you on a tour of all the things I love to experience whenever I'm in Provence" (Raymond Blanc)
"Alex Mackay is a brilliant chef... with a rare and very special gift" (Delia Smith)
"The perfect insight into French food without any airs and graces" (Anthony Worrall Thompson The Express)
"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)
"The perfect purchase for any foodie" (Heat)
A new edition of this classic collection of recipes: Provence's best-loved dishes, accompanied by stunning photographySee all Product description
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Top 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.
Just for the photographs alone, this book is an essential purchase. Peter Knab has done the photography, and my British friend, who is also professional photographer explained how difficult it is to realistically photograph food dishes. And every picture is flawless. Time, and time again, Knab gets the light just right. He leavens the food pictures with a well-balanced selection of Provencal scenes, including the long outdoor table, wine glasses already half full, awaiting your arrival.
Alex Mackay is a New Zealander who did his apprenticeship in Michelin-starred kitchens in Courchevel, Beaune and Tours, before teaming up with Knab, and opening Le Baou d'Infer cooking school in the heart of the Var departement, half way between Hyeres and St. Tropez, with the local market being at Cogolin. There is not an index to the recipes, so I'd estimate them to be around 100, each one a "must" before you shake off your mortal coil.
Regrettably, this book seems to have been a "high water mark" of a dream. I received the book, the first edition, in the year it was published, 2003, and the cooking school closed its doors in 2004. And I can find no explanation for its demise, with Mackay apparently running another cooking school in England.
The only criticism of the book is that some of the text must have been written after one too many pastis. Hyperventilating?Read more ›
Most Recent Customer Reviews
Undoubtedly the best Provençal cookery book I have ever had. The recipes are completely authentic and easy to cook. Read morePublished 9 months ago by Amazon Customer
The book that changed the course of my cooking life. Alex Mckay is the real thing and his recipes raise the bar above all other cookbooks in my experience, and I have hundreds. Read morePublished 14 months ago by x
Good range of recipes which does the Provençal region justice. Delia Smith's photographer makes the food look as good as it tastes.Published 20 months ago by Old Bailey
I've owned this book for about a year and in that year, I've been lucky enough to go on two of Alex's cookery courses. Read morePublished 23 months ago by Ms P H M Stewart
There are some lovely tradtional Provencal recipes in this book- made simpler for those of us who don't hail from Provence by a skilled chef and easy to follow instructions. Read morePublished on 11 Oct. 2013 by Pamela Rigby
As a regular visitor to French friends in the South of France, this cook book has recipes for many dishes that we have eaten there. A really useful book.Published on 10 May 2013 by Amazoid
I love the recipes! Brings the essence of France to your kitchen. Can't wait to try out some more recipiesPublished on 22 Mar. 2013 by aslan