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The Cooking of Provence

The Cooking of Provence

by Patricia Lousada


In this title from the groundbreaking Sainsbury’s series of cookbooks, New York City-born ballet dancer-turned food writer Patricia Lousada provides a whistle-stop tour of the Provençal table. Here you’ll find authentic versions of dishes the region is adored for, packed with olive oil, garlic, tomatoes, herbs and seafood-galore. Bouillabaisse, Tapenade, Soup au Pistou, Braised Fennel, Tarte au Citron... it’s all here, served the traditional way.

from the publisher

Few regional cuisines evoke for us the sunshine and the colours of the Mediterranean quite as much as that of Provence. Provencal cooking is about fresh ingredients, bright colours and the robust tastes of tomatoes, garlic, olives, basil and thyme. It is a cuisine of enjoyment and of meals shared with friends, whether the meal is a simple Soupe au Pistou or Le Grand Aïoli (a feast of good foods eaten with a rich garlic mayonnaise); cooking to be shared by a whole village at open-air tables with the scent of lemon trees all around. In The Cooking of Provence Patricia Lousada gives us all the great dishes of that region — dishes such as Salade Niçoise, the justly famous Daube de Bouef and the pungent sauces of aïoli, pistou, and tapenade, as well as more sophisticated food (such as Quail with Grapes) and some luscious patisserie and desserts. The Cooking of Provence is complete with romantic photography of some of the most delectable food France has to offer.

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