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Lulu's Provençal Table by Richard Olney: New

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Numero oggetto eBay:403926620981
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Specifiche dell'oggetto

Condizione
Nuovo: Libro nuovo, intatto e non letto, in perfette condizioni, senza pagine mancanti o ...
Publication Date
2018-06-25
Pages
176
ISBN
191162119X

Informazioni su questo prodotto

Product Identifiers

Publisher
Grub Street
ISBN-10
191162119X
ISBN-13
9781911621195
eBay Product ID (ePID)
11038535848

Product Key Features

Book Title
Lulu's Provençal Table
Number of Pages
224 Pages
Language
English
Publication Year
2018
Topic
Regional & Ethnic / French
Illustrator
Yes
Genre
Cooking
Author
Richard Olney
Format
Trade Paperback

Dimensions

Item Height
0.9 in
Item Weight
27.4 Oz
Item Length
9.8 in
Item Width
7.5 in

Additional Product Features

Intended Audience
Trade
Reviews
'....over many months, the tentative giving and taking of recipes quietly evolved into a book so rich in collaboration that Lulu together with Richard seemed to become as one: a magical, culinary love affair, if you will.', For the real thing look no further than Lulu's Provencal Table in which Madame Lulu Peyraud shares her ancestral knowledge...
Number of Volumes
1 vol.
Dewey Decimal
641.5944 OL6L
Synopsis
Richard Olney - responsible for the legendary Time-Life cooking series as well as other cooking classics such as his wonderful Simple French Food (also published by Grub Street) -- moved to Provence in 1961 and had the good fortune to befriend Lulu and Lucien Peyraud, the owners of the noted Domaine Tempier vineyard in Provence, not far from Marseilles. Lulu's Provençal Table tantalizes the reader with Olney's descriptions of the regional food served as the vineyard meals at the Domaine. Then he lovingly transcribes Lulu's recipes. She has an empathy with and understanding of Provençal ingredients that is inspirational. There is succulent Pot-Roasted Leg of Lamb with Black Olives served with Courgette Gratin, and Potato and Sorrel Gratin, delicious with just six ingredients. There are plenty of simple recipes, but the recipe for bouillabaisse is a fascinating 10 pages long. Her 150 recipes read like a roll call of the best of Provence tapenade, anchoiade, brandade, pissaladière, bagna cauda, sardines grillées, bouillabaisse, bourride, daurade au fenouil, daube, gigot à la ficelle and ratatouille. Starting with aperitifs and amuse-gueule and finishing up with fruit desserts, hers is classic French country cooking, featuring everyday ingredients cooked with respect for their nature and flavor. Having been described as 'a gastronomic love poem to France's most exhilarating region,' this is an essential book for any serious food lover's library., Richard Olney - responsible for the legendary Time-Life cooking series as well as other cooking classics such as his wonderful Simple French Food (also published by Grub Street) -- moved to Provence in 1961 and had the good fortune to befriend Lulu and Lucien Peyraud, the owners of the noted Domaine Tempier vineyard in Provence, not far from Marseilles. Lulu's Proven al Table tantalizes the reader with Olney's descriptions of the regional food served as the vineyard meals at the Domaine. Then he lovingly transcribes Lulu's recipes. She has an empathy with and understanding of Proven al ingredients that is inspirational. There is succulent Pot-Roasted Leg of Lamb with Black Olives served with Courgette Gratin, and Potato and Sorrel Gratin, delicious with just six ingredients. There are plenty of simple recipes, but the recipe for bouillabaisse is a fascinating 10 pages long. Her 150 recipes read like a roll call of the best of Provence tapenade, anchoiade, brandade, pissaladi re, bagna cauda, sardines grill es, bouillabaisse, bourride, daurade au fenouil, daube, gigot la ficelle and ratatouille. Starting with aperitifs and amuse-gueule and finishing up with fruit desserts, hers is classic French country cooking, featuring everyday ingredients cooked with respect for their nature and flavor. Having been described as 'a gastronomic love poem to France's most exhilarating region, ' this is an essential book for any serious food lover's library.
LC Classification Number
TX719.2.P75

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