Full Description
Written by a chef trained at the Manoir Aux Quat' Saisons, this book is a collection of timeless recipes from Le Baou d'Infer, a cookery school in the heart of Provence. From Daube Nicoise to Gratin of Swiss Chard and Wild Herbs to Chocolate Orange and Pinenut Torte, these are recipes that truly capture the spirit of the region. This book is one born not just out of a passion for provencal cooking but also for the provencal lifestyle.
Contents
Le Baou d'Infer; les jardins de Provence; au bord de la mer; bouillabaisse and other stories; the hunt, the harvest and winter; sweet Provence; the Provencal pantry.
