Cookery and recipes - Provence Harvest by Louisa Jones with recipes by Jacques Chibois Provence cook book
To visit Provence is to fall in love not only with its landscapes but also
its food. In Provence Harvest, two longtime residents of this legendary area in
the South of France take readers on a stunning tour of both the countryside and
the cuisine it has inspired. Filled with recipes and reminiscences, and
illustrated with almost 150 gorgeous photographs, the book captures what it is
like to cook, eat, and live in this beautiful region. Michelin two-star chef
Jacques Chibois offers 40 Provençal recipes — roast partridge with chestnuts and juniper berries, ribbons of warm leeks with truffles, and French toast with roasted apples, to name a few — along with helpful advice on topics ranging from cooking fish to using flowers in the kitchen. In her engaging text, Louisa Jones explores the places and products that enhance Chibois's cooking and give it a true Provençal flavor. A tribute to the "farm to plate" philosophy, Provence Harvest is an insider's guide to appreciating — and re-creating — the world-famous cuisine of Provence in your own kitchen. (Source: publisher)
About the authors: Louisa Jones has lived in Provence for more than 30 years. A specialist in
Provençal food and culture, she has published 16 books in French and English concerning gardening both for aesthetic pleasure and to produce ingredients for the area's indigenous cuisine. Chef Jacques Chibois has earned two Michelin stars and was named Chef of the Year in 2002 by the Pudlowski Guide. His restaurant, La Bastide Saint-Antoine in Grasse, France, is renowned for its use of local, seasonal products. He is co-author of the best-selling Saveurs et parfums de l'huile d'olive. James Beard Award nominee Dan Barber is owner and chef of Blue Hill at Stone Barns, a restaurant, working farm, and educational center in New York's Hudson Valley. (Source: publisher)
With this gorgeous, oversized book, Jacque Chibois, the Michelin-starred chef of La Bastide Saint-Antoine in Provence, and Louisa Jones, author and proponent of the South of France and its culinary traditions, rediscover a legendary area - Provence. Long-time friends, Jones and Chibois explore the bonds between kitchen, garden, and family traditions with lively and informative text, lush photographs, and detailed recipes. Complemented by historical and cultural anecdotes, Jones examines the places and products - aromatics, vegetables, flowers, and other Provencal culinary treasures - that inspired Chibois's recipes. In addition, Chibois includes Chef's Advice, set apart as individual theme pages and covering topics such as cooking fish, using flowers in the kitchen, sauces with infusions, reading recipes, and how to use aromatics. A tribute to the "farm to plate" philosophy, Provence Harvest reveals Provence from the ground up. (Source: Amzzon UK 10 March 2006)
Contents: |
Section 1 - A House in Provence |
What is a Bastide? |
Brunch in Provence |
Household Linens |
The Tian: Casserole Cookery Provencal Style |
Weddings, Then and Now |
Food Shopping in Nice in 1764 |
The Chef's Advice
- Reading a recipe
- Cooking with honey
- Sauteing potatoes
- Cooking vegetables in water
|
Section 2 - A Garden in Provence |
The Rose of Grasse |
Salagon: Ancient Gardens for Modern Times |
The Bastide Saint Antoine and its Gardens |
Jacques Chibois visits Val Joanis |
Fig Fanatics |
Tomatoes and Eggplants : Revolutionary Vegetables |
The Chef's Advice
- Cooking with flowers
- Infusing sauces
- Picking and keeping fruits
- Fruit sorbets
|
Section 3 - Health and Pleasure |
Golden Fruit : The Lemons of Menton |
Escoffier and the Produce of Provence |
A small Family Farm : Les Olivades |
Olive Oil : A Mountian Mill |
Grassroots Cooking Schools in Provence |
Health and Pleasure, Riviera Style, in 1930 |
The Chef's Advice
- Cooking with lemon
- Sweet-acid and sweet-sour
- Garlic oil
- Using aromatic herbs
|
Section 4 - Discovery and Adventure |
The Cod Epic |
Alchemy and Magic : The Mas de la Brune |
A Truffle Revival on the Riviera |
Painters' Gardens in Provence : Van Gogh, Cezanne and Renoir |
The Herb and Flower Business |
Feasts Among Roman Ruins |
The Chef's Advice
- About salt cod
- Winter fruits
- Cooking with cream
- Cooking fish
|
Annexes
- Recipe Index
- Index of Ingredients
- Address Book
- Bibliography
- Acknowledgments |
This beautiful book has about 240 pages. There are 120 full-colour photographs and 20 black-and-white photographs. This is a book by a professional writer and a great chef. It is a mixture of pleasant to read food and provence related articles, recipes and cooking hints.
This book measures approximately 9 inches x 12 inches and is about an inch thick. K A Coombs BooksToBrowse
View giant sized pictures ...
Possible opportunities to buy this Provence cookery book or obtain reviews ... |
| Amazon US UK Canada hardback (2005) |
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Cookery and recipes - Provence Harvest by Louisa Jones with recipes by Jacques Chibois (cookery books list)
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