Provence Harvest
Published on 1. November 2005
Book
Hardback
228 pages
978-1-58479-434-9 (ISBN)
Description
With this gorgeous, oversized book, Jacque Chibois, the Michelin-starred chef of La Bastide Saint-Antoine in Provence, and Louisa Jones, author and proponent of the South of France and its culinary traditions, rediscover a legendary area - Provence. Long-time friends, Jones and Chibois explore the bonds between kitchen, garden, and family traditions with lively and informative text, lush photographs, and detailed recipes. Complemented by historical and cultural anecdotes, Jones examines the places and products - aromatics, vegetables, flowers, and other Provencal culinary treasures - that inspired Chibois's recipes. In addition, Chibois includes Chef's Advice, set apart as individual theme pages and covering topics such as cooking fish, using flowers in the kitchen, sauces with infusions, reading recipes, and how to use aromatics. A tribute to the "farm to plate" philosophy, Provence Harvest reveals Provence from the ground up.
More details
Language
English
Place of publication
New York
United States
Dimensions
Height: 310 mm
Width: 230 mm
Thickness: 26 mm
Weight
1770 gr
ISBN-13
978-1-58479-434-9 (9781584794349)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Classification
Person
Louisa Jones has lived in Provence for over 30 years. She is a prolific author and journalist, and has published 16 books on gardening both for aesthetic pleasure and to produce ingredients for the area's indigenous cuisine. She has become a specialist in Provencal food and culture, and conveys this region's traditions, cuisine, and atmosphere. Chef Jacque Chibois has earned two Michelin stars, and was named "Chef of the Year 2002" by the prestigious Pudlowski Guide. His restaurant, La Bastide Saint-Antoine in Grasse, France, is celebrated around the globe for its inventive cuisine that uses local, seasonal products. He is co-author of the best-selling Saveurs et parfums de l'huile d'olive (Flammarion). James Beard-Award nominee Dan Barber is owner and chef of Blue Hill at Stone Barns, a restaurant, working farm, and educational center in the Hudson Valley.