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Ma cuisine en Provence by Patricia Wells
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Ma cuisine en Provence (edition 1998)

by Patricia Wells

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276495,302 (4.07)2
For the past fifteen years, Patricia Wells has been carrying on a love affair with a region of France, a centuries-old farmhouse, and a cuisine. Provence is uniquely blessed with natural beauty as well as some of the world's most appealing foods and liveliest wines Wells's culinary skills have transformed the signature ingredients of this quintessential French countryside into recipes so satisfying and so exciting that they will instantly become part of your daily repertoire. Here are over 175 recipes from Wells's farmhouse kitchen, including whole chapters on salads, vegetables, pasta, and bread There are simple but imaginative "palate openers," such as Tuna Tapenade and Curried Zucchini Blossoms, and soul-satisfying soups, with such delights as Monkfish Bouillabaisse with Aroli, Wells's own brilliant interpretation of a Provencal classic. When it comes to meat and poultry, Wells offers earthy daubes, the slow-simmered stews so beloved by the French, and such melt-in-your-mouth delicacies as Butter-Roasted Herbed Chicken You will savor Wells's fish and shellfish creations with recipes like Seared Pancetta-Wrapped Cod. And no meal would be complete without a delight from the treasure trove of desserts here, including Cherry-Almond Tart and Winemaker's Grape Cake. Illustrated with famed photographer Robert Freson's captivating pictures, "Patricia Wells at Home in Provence" is a book you'll want to revisit time and again.… (more)
Member:Guzel
Title:Ma cuisine en Provence
Authors:Patricia Wells
Info:LGF (1998), Mass Market Paperback, 285 pages
Collections:Your library
Rating:****
Tags:Koken

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Patricia Wells at Home in Provence by Patricia Wells

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Showing 4 of 4
There are a couple of rather lovely desserts in this book, and, as others have observed, easy at that.

But...there is a recipe for a crisp apple thing. Sorry, book not to hand so thing it is. The idea that this recipe could result in something crisp is beyond me. The night I made it I happened to have two highly educated cooks to dinner and neither of them understood either. So I wrote to her. That was about ten years ago. Still waiting....

Personally I've never found anything useful in the rest of the book. ( )
  bringbackbooks | Jun 16, 2020 |
There are a couple of rather lovely desserts in this book, and, as others have observed, easy at that.

But...there is a recipe for a crisp apple thing. Sorry, book not to hand so thing it is. The idea that this recipe could result in something crisp is beyond me. The night I made it I happened to have two highly educated cooks to dinner and neither of them understood either. So I wrote to her. That was about ten years ago. Still waiting....

Personally I've never found anything useful in the rest of the book. ( )
  bringbackbooks | Jun 16, 2020 |
Cachat: Provencal cheese spread, p.41, simple, good, useful for leftovers, silly to buy ingredients for.
  DromJohn | Jul 8, 2018 |
Not as useful as Bistro Cooking, but there are several simple and tasty recipes here. There are several useful gratins and other recipes that feature vegetables, such as crustless onion quiche and tomato clafoutis. My second-favorite of Patricia Wells' cookbooks.
  sturlington | Apr 2, 2017 |
Showing 4 of 4
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Author nameRoleType of authorWork?Status
Patricia Wellsprimary authorall editionscalculated
Fréson, RobertPhotographersecondary authorsome editionsconfirmed
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A house, transform one's life? I wouldn't have believed it. But almost from the day we first saw Chanteduc--our eighteenth-century farmhouse in northern Provence--our future was altered forever. Ever since the wooded ten acres on top of a stony hill in Vaison-la-Romaine became ours in 1984, my husband, Walter, and I have looked differently at the world.
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For the past fifteen years, Patricia Wells has been carrying on a love affair with a region of France, a centuries-old farmhouse, and a cuisine. Provence is uniquely blessed with natural beauty as well as some of the world's most appealing foods and liveliest wines Wells's culinary skills have transformed the signature ingredients of this quintessential French countryside into recipes so satisfying and so exciting that they will instantly become part of your daily repertoire. Here are over 175 recipes from Wells's farmhouse kitchen, including whole chapters on salads, vegetables, pasta, and bread There are simple but imaginative "palate openers," such as Tuna Tapenade and Curried Zucchini Blossoms, and soul-satisfying soups, with such delights as Monkfish Bouillabaisse with Aroli, Wells's own brilliant interpretation of a Provencal classic. When it comes to meat and poultry, Wells offers earthy daubes, the slow-simmered stews so beloved by the French, and such melt-in-your-mouth delicacies as Butter-Roasted Herbed Chicken You will savor Wells's fish and shellfish creations with recipes like Seared Pancetta-Wrapped Cod. And no meal would be complete without a delight from the treasure trove of desserts here, including Cherry-Almond Tart and Winemaker's Grape Cake. Illustrated with famed photographer Robert Freson's captivating pictures, "Patricia Wells at Home in Provence" is a book you'll want to revisit time and again.

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