Herbes de Provence: Cooking with the Herbs of Southern France

by Ethel Brennan, Diane Bigda (Illustrations)

The herbs of Provence -- those aromatic herbs in earthenware crocks that are the hallmark of Provencal cuisine -- enliven almost any dish. Herbes de Provence brings the flavors and fragrances of the French countryside into kitchens everywhere with this wonderful collection of home recipes from Ethel Brennan. From savory main dishes to sweet scented cakes, here are 30 dishes made delicious with such herbs as rosemary, sage, bay, fennel, juniper, lavender, thyme, and winter savory. Half of the recipes highlight a particular herb used fresh; the other half offer instructions for drying and mixing three special versions of herbes de Provence, and then use them in a host of delectable dishes. Herbes de Provence shares the simple secrets Provencal cooks have enjoyed for centuries.

Genres: Food

72 pages, Hardcover

First published December 1, 1998

Reviews

[Stephen]

Ethel Brennan, who has lived in Haute Provence, correctly defines "herbes de Provence" as a style of seasoning rather than a precise herb mixture. She offers three possible combinations, only one of which contains lavender, and admits that there may be others which are just as validly "herbes de Provence." She also suggests that, rather than cook with the same blend, the components of an herb mixture be adjusted to every dish. Her little text offers a variety of expected recipes, e.g. roasted pork loin, roasted chicken, grilled lamb chops and roasted potatoes. But she also offers some surprising and interesting suggestions, e.g. gratin of fennel, Gruyère and Parmesan, potato salad, socca crêpes made with chickpea flour. For those who remember the homesteading joys of the 1960s, she also offers suggestions for how to dry and store one's own fresh herbs.