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Lulu's Provencal Table: The Exuberant Food and Wine from Domaine Tempier…

by Richard Olney

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Richard Olney, responsible for the legendary Time--Life cooking series moved to Provence in 1961 and had the good fortune to befriend Lulu and Lucien Peyraud, owners of the noted Domaine Tempier vineyard in Provence. 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 complete with her unique empathy with and understanding of Provençal ingredients. Lulus 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 flavour.… (more)

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Author nameRoleType of authorWork?Status
Richard Olneyprimary authorall editionscalculated
Skoff, GailPhotographersecondary authorsome editionsconfirmed
Waters, AliceForewordsecondary authorsome editionsconfirmed
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Richard Olney, responsible for the legendary Time--Life cooking series moved to Provence in 1961 and had the good fortune to befriend Lulu and Lucien Peyraud, owners of the noted Domaine Tempier vineyard in Provence. 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 complete with her unique empathy with and understanding of Provençal ingredients. Lulus 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 flavour.

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