The Food and Flavors of Haute Provence by Georgeanne Brennan

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In this new classic cookbook, 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 personal stories and delicious recipes, including such savory 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 cookbook 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.

About Georgeanne Brennan

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Georgeanne Brennan grew up in Southern California and attended the San Diego State University, the University of Aix-Marseille in Provence, and the University of California at San Diego. After returning to California to start a teaching position, Brennan and a friend started a vegetable seed company that they promoted with a recipe-filled catalog. The pair struck success and began writing weekly columns for the San Jose Mercury News and the San Francisco Chronicle. Brennan published Apertif: Recipes for Simple Pleasure in the French Style, which won the Julia Child Cookbook Award in the Food & Spirits Category and The Food and Flavors of Haute Provence, which won the James Beard Award in the International Category.
Published October 1, 1997 by Chronicle Books. 336 pages
Genres: Cooking. Non-fiction

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Publishers Weekly

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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.

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