Herbes de Provence: Seven Top Provencial Chefs and Their Recipes [Hardcover]

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

Seven of the top chefs in Provence select one of the classic herbes de Provence and use it to create a selection of new recipes. --This text refers to an out of print or unavailable edition of this title.

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.

Bay, fennel, marjoram, rosemary, thyme, and winter savory: this is the traditional mix of aromatic plants that make up herbes de Provence.Taking these herbs as his theme, Anthony Gardiner approached seven of the top chefs in Provence, inviting each chef to select one herb to create seven original recipes. The result is this sumptuous collection of starters, soups, salads, main dishes, and deserts. Each chapter is dedicated to one herb, with information on its history, cultivation, and culinary uses. The chefs, in conversation with the author, reveal their individual cooking philosophies, while working photos offer a glimpse of all seven starred kitchens, from Auberge de Noves in the north to Palme d’Or on the coast at Cannes. Whether you’re a cook, a discerning tourist, an armchair traveler, or just a lover of good food, Herbes de Provence will transport you to the gracious world of Provençal restaurants, where a passion for food reigns supreme. Among Anthony Gardiner’s previous books are Fifty Useful Herbs, A Garden Herbal, Creating an Herb Garden, and Using Herbs in the Home.

Anthony Gardiner specializes in herb garden design. He has worked in Provence creating gardens in the Vars region as well as on a prize-winning garden for the Chelsea Flower Show. He works as a consultant and is author of the title Fifty Useful Herbs. He lives in south London. John Freeman is a highly regarded photographer and the creator of many books including the acclaimed London Revealed. He is regularly commissioned by the Royal Collection in Great Britain and his photographs appear in official guides to the royal palaces. Based in central London, he works regularly in the field of publishing. --This text refers to an out of print or unavailable edition of this title.