A Pig in Provence: Good Food and Simple Pleasures in the South of France

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A Pig in Provence: Good Food and Simple Pleasures in the South of France

by Georgeanne Brennan

Houghton Mifflin Harcourt | April 7, 2008 | Trade Paperback

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Georgeanne Brennan moved to Provence in 1970, seeking a simpler life. She set off on her many adventures in Provençale cuisine by tracking down a herd of goats, a cool workshop, some rennet, and the lost art of making fresh goat cheese. From this first effort throughout her time in Provence, Brennan transformed from novicefromagèreto renowned, James Beard Foundation Award-winning cookbook author and food writer.

A Pig in Provenceis the story of how Georgeanne Brennan fell in love with Provence. But it's also the story of making a life beyond the well-trodden path and the story of how food can unite a community. In loving detail, Brennan tells of the herders who maintain a centuries-old grazing route, of the community feast that brings a town to one table, and of the daily rhythms and joys of living by the cycles of food and nature.

Sprinkled with recipes that offer samples of Brennan's Provençale cooking,A Pig in Provenceis a food memoir that urges you to savor every morsel.

Format: Trade Paperback

Dimensions: 224 pages, 8 × 5.31 × 0.6 in

Published: April 7, 2008

Publisher: Houghton Mifflin Harcourt

Language: English

The following ISBNs are associated with this title:

ISBN - 10: 0156033240

ISBN - 13: 9780156033244

Found in: Food and Drink

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– More About This Product –

A Pig in Provence: Good Food and Simple Pleasures in the South of France

A Pig in Provence: Good Food and Simple Pleasures in the South of France

by Georgeanne Brennan

Format: Trade Paperback

Dimensions: 224 pages, 8 × 5.31 × 0.6 in

Published: April 7, 2008

Publisher: Houghton Mifflin Harcourt

Language: English

The following ISBNs are associated with this title:

ISBN - 10: 0156033240

ISBN - 13: 9780156033244

Read from the Book

Chapter 1A Personal History of Goat CheeseThe first goats. Lassie dies. Advice from Mme. Rillier.Reinette gives birth. Farmstead cheese for sale. "How much are they?" Donald asked as we stood in the heart of a stone barn in the hinterlands of Provence, surrounded by horned animals whose eyes were focused, unblinking, on us. Ethel, our three-year-old daughter, held my hand. The animals pushed against me, nuzzling my thighs and nibbling at the edge of my jacket. In the faint light cast by the single lightbulb suspended from the ceiling, I could see the dark mass of goats stretching toward the recesses of the barn and feel their slow but steady pressure as they pushed closer and closer. My nostrils filled with their pungent odor and the fragrance of the fresh hay on the barn floor, with the faintly damp, earthy aroma of the floor itself, and with the scent of all the animals that had preceded them in the ancient barn. The heat of their bodies intensified the smell, and although it was a cold November day, the barn was warm and cozy. Its earthy aromas were homey and comforting.         "Eh, ma foi. It's hard to decide. How many do you want? They're all pregnant. They were with the buck in September and October. They'll kid in February and March." The shepherd, a woman, leaned heavily on her cane, making her look older. She was dressed in layers of black, including black cotton stockings, the kind you see in movies set in prewar France, her only color a dark blue parka and a gold
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Table of Contents

introduction page vii

Chapter 1 A Personal History of Goat Cheese page 1

Salade au fromage du chèvre avec croûtons frites-page 32

Goat Cheese Salad with Fried Bread

Chapter 2 A Pig in Provence page 35

Porc à l'ancienne avec moutarde et câpres-page 60

Braised Pork Shoulder with Mustard and Capers

Chapter 3 Fungal Obsessions page 63

Poulet au genièvre farci aux champignons sauvages-page 92

Juniper-Rubbed Chicken Stuffed with Wild Mushrooms

Chapter 4 Bouillabaisse for All page 95

Bouillabaisse toulonnaise-page 118

Bouillabaisse, Toulon Style

Chapter 5 Long Summer Meals page 121

Soupe au pistou-page 148

Vegetable Soup with Basil-Garlic Sauce

Chapter 6 The Essence of Garlic and Le Grand Aïoli page 151

Le Grand Aïoli-page 164

An Aïoli Feast

Chapter 7 Sheep andPieds-et-Paquetspage 167

Gigot d'agneau aux herbes de Provence-page 188

Leg of Lamb with Rosemary, Thyme, and Lavender

Chapter 8 Wedding Tarts page 191

Tarte aux tomates-page 205

Tomato Tart

epilogue page 207

From the Publisher

Georgeanne Brennan moved to Provence in 1970, seeking a simpler life. She set off on her many adventures in Provençale cuisine by tracking down a herd of goats, a cool workshop, some rennet, and the lost art of making fresh goat cheese. From this first effort throughout her time in Provence, Brennan transformed from novicefromagèreto renowned, James Beard Foundation Award-winning cookbook author and food writer.

A Pig in Provenceis the story of how Georgeanne Brennan fell in love with Provence. But it's also the story of making a life beyond the well-trodden path and the story of how food can unite a community. In loving detail, Brennan tells of the herders who maintain a centuries-old grazing route, of the community feast that brings a town to one table, and of the daily rhythms and joys of living by the cycles of food and nature.

Sprinkled with recipes that offer samples of Brennan's Provençale cooking,A Pig in Provenceis a food memoir that urges you to savor every morsel.

About the Author

GEORGEANNE BRENNAN is the author of numerous cooking and gardening books, and the recipient of the James Beard Foundation Award and the IACP/Julie Child Cookbook Award for her writing. She lives in northern California and Provence, where she has a seasonal cooking school.

Editorial Reviews

PRAISE FOR A PIG IN PROVENCE "You can almost smell the lavender as you follow Brennan's love affair with the province that became her second home and shaped the culinary persona of this cooking teacher and food author. Brennan is a talented storyteller."-San Francisco Chronicle

"Georgeanne Brennan's captivating memoir reminds me of why I, too, was enchanted by Provence. She beautifully captures the details of living in a place where the culture of the table ties a community together-where everyone knows the butcher and the baker, and everyone depends on the farmers."-Alice Waters, owner, Chez Panisse