Provence: The Beautiful Cookbook


  • Lowest New Price: $141.19
  • Lowest Used Price: $14.51
  • Total New: 5
  • Total Used: 20
  • Total Collectible: 0
  • Total Refurbished: 0
    • Author : Peter Johnson
    • Binding : Hardcover
    • Dewey Decimal Number : 641.59449
    • EAN : 9780002551540
    • ISBN : 0002551543
    • Is Eligible For Trade In? : Yes
    • Label : Beautiful Cookbooks
    • List Price : $55.00 (USD)
    • Manufacturer : Beautiful Cookbooks
    • Number Of Items : 1
    • Number Of Pages : 256
    • Package Dimensions : 0.90 inches (Height) x 14.00 inches (Length) x 4.00 pounds (Weight) x 10.00 inches (Width)
    • Publication Date : 1993-09-24
    • Publisher : Beautiful Cookbooks
    • Release Date : 1993-06-18
    • Studio : Beautiful Cookbooks

    Provence is loved for its sunlit beauty and earthy, tantalizing cuisine. Both are celebrated in Provence the Beautiful Cookbook, an oversized (more than two feet tall!) picture and cookbook of breathtaking color photos and authentic regional recipes. The 270 recipes, compiled and written by award-winning food book author Richard Olney, include soups and starters; seafood, meat, game, and poultry dishes; vegetable and grain specialties; and simple but luscious desserts. Readers seeking an armchair tour of the region, singularly depicted, and the chance to see and reproduce its dishes, will delight in the book, which would also make a welcome gift. Beginning with an introduction to the land and its cooking, the book then weaves short essays about the Provençal regions with recipes arranged by courses. There are exemplary versions of bouillabaisse and bourride (the creamy, garlic-infused fish chowder), estouffade (braised beef, here with olives and mushrooms), daubs (stews), vegetable-filled omelets, and tians (savory gratins). Less familiar treasures include a mixed herb pasta from Alpes-de-Haute-Provence, porgy with crab sauce from the Var, a braised stuffed lamb shoulder from Vaucluse, zucchini and rice gratin from the Alpes Maritimes, and dried figs in thyme and red wine syrup, also from the Var. The recipes reflect Olney's unerring palate and dedication to tradition; some cooks may find certain dishes beyond their reach, but all will discover approachable recipes that are easily made. Wine information and a glossary conclude the portrait of Provence and its table--a feast for the eye and palate alike. --Arthur Boehm

    - Amazon.com Review

    Each title in this award-winning series offers an exquisite region-by-region taste tour filled with culinary specialties and surprises.Included in each large-format volume are gorgeous food and landscape photographs.

    - Product Description

    Customer Reviews:

    Rated 5.0 stars Customers rated Provence: The Beautiful Cookbook 5.0 stars out of 5.0 based on 10 reviews:

    • Good book, beautiful pictures, good salesperson

      by beauty - 2010-08-16  Rated 5 stars
      'a prompt and easy purchase. i got exactly what was offered: a beautiful book in excellent condition.

    • Very nice

      by R. Fidler (Phoenix, AZ) - 2007-06-24  Rated 5 stars
      Having spent quite a bit of time in Provence I love to grab this book and go back there, remembering all the times and meals. Creating dishes from this book really helps me to enjoy Provence all over again.

    • Excellent

      by Jennifer A. Wickes - 2006-04-28  Rated 5 stars
      "Provence, The Beautiful Cookbook" by Richard Olney is a beautiful coffee table book filled with exquisite views and mouth-watering authentic dishes from this region of France. Every time I look through this book, I feel like I am on an actual journey to Provence. And each time, I close this book, I feel a strong yearning to actually see this part of France with my own eyes! This book is divided into food chapters, like most cookbooks, but also, there are chapters about different areas within this region: Alpes-Maritimes; Soups and Starters; Alpes-de-Haute-Provence; Fish and Shellfish; Vaucluse; Meat, Poultry and Gram; Bouches-du-Rhone; Vegetables and Grains; Var; and Desserts. A wonderful book for lovers of Provence!

    • Good intro to Provencal cooking

      by Jennifer Barger (Falls Church, VA USA) - 2001-11-27  Rated 4 stars
      I like this book, but it does point out one weakness in Provencal cooking...a slight lack of variety. There are multiple gratin recipes, good fish dishes, etc. It also doesn't shy away from organ meats, etc., much like the region itself. Like all the books in this visually stunning series, this one has lovely photography.

    • BIG AND BEAUTIFUL

      by - 2000-07-21  Rated 5 stars
      I was a little suspicious of the series. After all, should we trust a book more suitably sized for the coffee table than for the kitchen counter? But my mistrust was misguided. The food is wonderful. All people have assumptions about "others," and one of the assumptions Americans make about the French is that their food is very difficult to prepare and relies on expensive ingredients. The truth is that French food need not be difficult and that it is a cuisine that recognizes the beauty of each season. Since my children bought this book for me, we have been building seasonal rituals around it. For example, we get salt anchovies from the neighborhood Italian deli for our Christmas eve appetizer. At Mardi Gras, we make the oreilles found in this book, which are the pastries sold as "pig's ears" or "angel wings" in the last days before Lent by Polish bakeries in Detroit. Depending on the bakery, they were known as "pig's ears" or "angels wings." My only criticism of the book is that I feel the need to keep it open in the dining room, lest kitchen grease spoils it.

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