The Flavor of Provence

by Katy Holder

Has an address label on the first blank inside page. Otherwise, book is perfect and like new.

Hardcover

First published April 1, 1996

Reviews

[Stephen · Rating 3 out of 5]

The cuisine of Provence is simpler than classic French cuisine and more "peasanty". The distance between the raw product and the plate is less. Availability and economy drive many of the most famous Provençal dishes. For example, daube was invented because less-expensive cuts of meat tend to be tougher ('tho often more flavourful). Numerous similarities with Italian cooking are disclosed in this distinctively-French book. The near-jubilant use of garlic is one of these. The authors' prose is sometimes flowery, sometimes ecstatic in describing the countryside, the produce and the dishes. Many of the foods described are unavailable in the United States; the authors make sensible suggestions for substitutions. The book concludes with a set of menus to guide those uncertain of their own ability to compose an entire meal of Provençal cuisine.