368 pages, 9.25 × 7.38 × 1 in
October 15, 1999
The following ISBNs are associated with this title:
ISBN - 10: 0684863286
ISBN - 13: 9780684863283
Read from the Book
Chapter 1PALATE OPENERS & APPETIZERSAt chanteduc, the aperitif hour signals the end of the work day, the beginning of the play day. Whether it's a lively session with the mason to work out the design on a new bread oven, a social gathering with the winemaker and his wife, or simply a time to catch up on events with neighbors or visiting guests, the end of the day is synonymous with the cocktail hour, the sunset hour. It's then that bottles of anise-flavored pastis and homemade liqueurs, bowls of home-cured olives, thin slices of local black-olive-stuffed sausages, tapenade, and varied cheese spreads are brought out to the sunset terrace, to begin the evening's relaxation in earnest. The following are some of my favorite palate openers, ranging from the simple Smoked Trout Tartare to the elegant Curried Zucchini Blossoms, food designed to assuage hunger as well as stimulate the appetite for what's to come.ANNE'S GOAT CHEESE GRATINAnne Macrae is a Scottish neighbor in Provence who shares my love of simple, big tastes. She served this luscious gratin one spring evening and explained that she devised the recipe when she and her husband, John, lived in an isolated part of northern Provence, in the Drôme. There were no fresh-produce markets nearby, but thanks to neighboring farmers she always had plenty of fresh goat's milk cheese -- known as tomme. Her larder was always filled with the meaty black olives from nearby Nyons, and wild herbs were as near as the back door. In
Table of Contents
1. Palate Openers & Appetizers
7. Fish & Shellfish
8. Poultry & Game
From the Publisher
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 Fréson's captivating pictures, Patricia Wells at Home in Provence is a book you'll want to revisit time and again.
About the Author
Patricia Wells is the author of five bestselling books The Food Lover's Guide to Paris, The Food Lover's Guide to France, Bistro Cooking, Simply French, and Patricia Wells' Trattoria. She and her husband divide their time between Paris and Provence, where she conducts cooking classes. She is the restaurant critic of the International Herald Tribune
From Our Editors
Best-selling author Patricia Wells takes readers to her Provence farmhouse to experience the true taste of the French countryside. She takes the mouthwatering offerings of the countryside market and transforms them into delicious recipes in her farmhouse kitchen. Recipes reflect the season, freshness and easy preparation and range from All-Star Herb Salad to Monkfish Bouillabaisse with Aiolo to the country’s signature slow-simmered stews in Patricia Wells At Home in Provence.
Gillian Duffy New York magazine ...promises to produce yet another generation of home-schooled experts in pistous and daubes.