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The Food and Savors of Haute Provence di Georgeanne Brennan copertina rigida NUOVO-
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Ritiro gratuito dell'oggetto in zona da Pewaukee, Wisconsin, Stati Uniti.
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US $7,13 (circa EUR 6,40) USPS Media MailTM.
Oggetto che si trova a: Pewaukee, Wisconsin, Stati Uniti
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Consegna prevista tra il ven 27 set e il lun 30 set a 43230
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Numero oggetto eBay:305542676115
Specifiche dell'oggetto
- Condizione
- Personalize
- No
- Type
- Hardcover
- Publication Name
- Chronicle Books
- Signed
- No
- Ex Libris
- No
- ISBN-10
- 0811812359
- Narrative Type
- Nonfiction
- Personalized
- No
- Original Language
- English
- Inscribed
- No
- Vintage
- No
- ISBN
- 9780811812351
- Book Title
- Food and Flavors of Haute Provence
- Publisher
- Chronicle Books
- Item Length
- 9.6 in
- Publication Year
- 1997
- Format
- Hardcover
- Language
- English
- Illustrator
- Yes, Fisher, Jeffrey
- Item Height
- 1.4 in
- Genre
- Cooking, Social Science
- Topic
- Regional & Ethnic / French, General, Customs & Traditions, Entertaining
- Item Weight
- 28.6 Oz
- Item Width
- 7.5 in
- Number of Pages
- 336 Pages
Informazioni su questo prodotto
Product Identifiers
Publisher
Chronicle Books
ISBN-10
0811812359
ISBN-13
9780811812351
eBay Product ID (ePID)
910064
Product Key Features
Book Title
Food and Flavors of Haute Provence
Number of Pages
336 Pages
Language
English
Topic
Regional & Ethnic / French, General, Customs & Traditions, Entertaining
Publication Year
1997
Illustrator
Yes, Fisher, Jeffrey
Genre
Cooking, Social Science
Format
Hardcover
Dimensions
Item Height
1.4 in
Item Weight
28.6 Oz
Item Length
9.6 in
Item Width
7.5 in
Additional Product Features
Intended Audience
Trade
LCCN
97-011389
Dewey Edition
21
Reviews
Reviews From: New York Newsday Publishers Weekly By Marie Bianco THE ADVENTURE began in 1970 when Georgeanne Brennan and her husband left California and bought a house in Haute Provence, a rural and rugged area of France an hour north of the more glamorous Cote d'Azur. In the plain and simple life they chose, Brennan planted a kitchen garden, raised pigs and made goat cheese. But best of all she cooked. Her new book, "The Food and Flavors of Haute Provence," part diary, part cookbook and part armchair travel guide, focuses on one of the largely undiscovered areas of France. Here her neighbors eat what they grow, gather, raise and hunt, and she does the same. Her recipe for boudin noir (black pudding) comes from the butcher, the one for poor man's foie gras from Madame Corbet, a neighbor. Each chapter gives instructions on some of the basics of Proven al cuisine--things I've always wanted to try, such as curing olives, desalting dried cod, seasoning fresh cheese, drying mushrooms, preserving fruit in alcohol. In Haute Provence the food is perfumed with olive oil, and its production is a large part of country life. Brennan shares her delight at the first sampling of oil from her own olive trees. She describes the importance of every French farm woman's potager, or kitchen garden, which supplies fresh vegetables from the first fava beans of spring to the last pumpkin of fall. Brennan's recipes ring true with the flavors of Haute Provence. They are varied and easy to follow. Although you may not be tempted to try your hand at boudin noir or wild boar casserole, there are plenty of pasta dishes, seasonal vegetable side dishes, chicken and lamb entrees and simple desserts. From: Publishers Weekly Just when it seems that Proven al cuisine is almost old-fashioned, Brennan makes it new again. She and her husband bought their home in the fuzzily defined region of Haute Provence in 1970. While their children were small, they lived off their farm, keeping goats and pigs and selling goat cheese locally. Their involvement in local agricultrue, described in essays on, for example the making of olive oil, sets this fine book apart from the run-of-the-mill memoirs of expatriate life in Tuscany and Provence. Only an insider is likely to know that "French pharmacists are trained in mycology and enthusiastically identify mushrooms brought to them." The recipes are excellent, offering toothsome and generally simple-to-fix dishes that highlight the flavors of Provence. Chapters are arranged around ingredients such as wild mushrooms and truffles or nuts. Each begins with an essay and a few basic techniques (e.g., the chapter on cheese explains how to make flavored cheese spreads.) Fresh flavors abound in dishes like Galettes of Wild Greens, and Warm Polenta Cr pes with Peaches and Fresh Goat Cheese. Among the desserts is Green Almond Ice Cream. Heartier foods include Baked Pheasant with Chestnuts, C pes, and Cabbage; Fried Ravioli with Garlic-Spinach filling; and Baked Pasta with Chanterelles. Brennan's graceful blend of agricultrual knowledge, food combinations, flavor descriptions and clear recipe directions is outstanding.
Dewey Decimal
641.5944/95
Synopsis
Experience the thrill of hunting for truffles and wild mushrooms in the forest, of picking fresh olives on sunny hillsides, and of fishing for trout in pure mountain streams. Learn about the myriad varieties of goat cheese and the pleasures of the Provencal garden filled with ripe vegetables and fruit. Then come into the kitchen...In this new book of classic French cooking, Georgeanne Brennan takes us on an intimate journey to the land of her culinary inspiration. Haute Provence, the hidden heart of the Midi, is the last bastion of the old French way of culinary life. Here Brennan offers a loving homage to this special region. A rich tapestry of stories and recipes, this book includes such savoury dishes as Leg of Lamb in Crust of Herbes de Provence, Braised Greens and Black Olives, Beef Daube with Dried Cepes, Belgian Endive and Mache Salad, Soupe au Pistou, and tempting desserts such as Tarte Tatin of Brandied Pears. An exquisite book to cook from as well as a transporting memoir, The Food and Flavors of Haute Provence is perfect for all who long for the rustic pleasures of the South of France., An exquisite cookbook and memoir for all who long for the rustic pleasures of the South of France. Hunt for truffles and wild mushrooms in the forest; pick fresh olives on sunny hillsides; fish for trout in pure mountain streams; learn about the myriad varieties of goat cheese and the pleasures of the Provencal garden filled with ripe vegetables and fruit; then come into the kitchen. Illustrated., Haute Provence in the Midi is the last bastion of the old French way of culinary life. The author, who lives part of the year in Provence, provides personal stories along with traditional recipes.
LC Classification Number
TX719.B749 1997
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