- Hardcover: 142 pages
- Publisher: Trafalgar Square Publishing (March 2002)
- Language: English
- ISBN-10: 1570762171
- ISBN-13: 978-1570762178
- Product Dimensions: 29 x 21.5 x 1.7 cm
- Shipping Weight: 957 g
- Average Customer Review: 5.0 out of 5 stars See all reviews (1 customer review)
- Amazon Bestsellers Rank: #2,285,383 in Books (See Top 100 in Books)
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Product Details |
Product Description
From Booklist
The cooking of Provence clearly inspired Waters and a host of other successful contemporary chefs. Geography and human ingenuity meet here to produce the highest quality meats, vegetables, cheeses, and wines. Yet the cuisine of this tiny part of southern France is known chiefly for its aromatic herbs. In Herbes de Provence, Gardiner has asked six of the region's most notable young chefs to prepare recipes featuring one of seven herbs: thyme, rosemary, bay, sage, marjoram, fennel, and winter savory. Robert Lalleman, third-generation chef at the fabulous Auberge de Noves, uses thyme to flavor lobster and sweetens poached pears with thyme honey. Just to the south in spectacular Les Baux, Jean-Andre Charial scents coconut soup with rosemary and uses it again in a stew of chestnuts and Jerusalem artichokes. John Freeman's photographs capture the region's unique light and intense colors as well as the chefs' creativity. Mark Knoblauch
Copyright © American Library Association. All rights reserved
Copyright © American Library Association. All rights reserved
Book Description
The chefs of seven of the top restaurants in Provence offer an original collection of recipes that feature the classic herbs of the region. A gorgeous, large–format volume, with 49 recipes and 120 photos.
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Most helpful customer reviews
5.0 out of 5 stars
Beautiful Melange of These Seven Herbs,
By
This review is from: Herbes de Provence: Seven Top Provencial Chefs and Their Recipes (Hardcover)
Provence is known throughout the culinary world as a stronghold. Often, one is called upon in a recipe for "herbes de provence." This is a combo of seven of the herbes used in this region:bay, fennel, marjoram, rosemary, sage, thyme, and savory.Here, seven of their top chefs take one of the herbes and create a burst of recipes featuring that herb. Feast your eyes and tastebuds on such as: Pears and Strawberries roasted with thyme honey, Confit of Rabbit shoulder in olvie oil and blinis with bay and eggplant compote, Braised Mediterranean bass with lemon and sage, River Trout en papillote with fennel and white wine, Thin Tuna tart with marjoram vinagirette, Apple Confit with savory,vanilla ice cream. This is not for the faint not ready to find the ingredients and try out the techniques. For those who do, the results are superb, intense and fresh with herbes! Bon Appetit!
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Most Helpful Customer Reviews on Amazon.com (beta) Amazon.com:
5.0 out of 5 stars (1 customer review) 4 of 5 people found the following review helpful:
5.0 out of 5 stars
Beautiful Melange of These Seven Herbs,
By rodboomboom - Published on Amazon.com
This review is from: Herbes de Provence: Seven Top Provencial Chefs and Their Recipes (Hardcover)
Provence is known throughout the culinary world as a stronghold. Often, one is called upon in a recipe for "herbes de provence." This is a combo of seven of the herbes used in this region:bay, fennel, marjoram, rosemary, sage, thyme, and savory.Here, seven of their top chefs take one of the herbes and create a burst of recipes featuring that herb. Feast your eyes and tastebuds on such as: Pears and Strawberries roasted with thyme honey, Confit of Rabbit shoulder in olvie oil and blinis with bay and eggplant compote, Braised Mediterranean bass with lemon and sage, River Trout en papillote with fennel and white wine, Thin Tuna tart with marjoram vinagirette, Apple Confit with savory,vanilla ice cream. This is not for the faint not ready to find the ingredients and try out the techniques. For those who do, the results are superb, intense and fresh with herbes! Bon Appetit! |
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