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

by Georgeanne Brennan

Book Overview

From the publisher of Under the Tuscan Sun comes another extraordinary memoir of a woman embarking on a new lifethis time in the South of France. Thirty years ago, James Beard Award-winning author... This description may be from another edition of this product.

• Format: Hardcover
• Language: English
• ISBN: 081185213X
• ISBN13: 9780811852135
• Release Date: March 2007
• Publisher: Chronicle Books
• Length: 224 Pages
• Weight: 0.90 lbs.
• Dimensions: 0.9" x 5.8" x 8.3"

Customer Reviews

A wonderful book.

This is a wonderful book that will take you into the beauty of Provence and the wonders of good food, wine, family and friends. Georgeanne Brennan's little book is filled with a joy that brought back my own memories of life and love and how they all revolved around cooking. A book to read and reread and share with others, along with some great recipes.

A Treat for Francophiles

This is a book that makes you feel that the author is a friend of yours and you don't want it to end because that will end your relationship. I loved having the recipes and food knowledge woven into the fabric of the story. Stories about people living in French villages truly fascinate me.

Pig in Provence

Great little book about Rural France and a difference culture - you get a feeling thru the writer as to how things have maybe changed but hopefully stayed the same - it's a good fast read

truly enjoyable memoir

This is not only an immensely enjoyable memoir of provencal living which is so easy to read, it has a useful overview of subjects such as mushroom collecting with practical receipes at the end of each chapter. I have ALOT of books about americans living in France and this is one of my favorites to date.

Fantastic read

This is a fantastic story about one woman's introduction to and exploration of life in Provence. The book takes you on a culinary journey through the region, with beautiful introductions to specialties of the area. Each chapter features a different major Provence food: truffles, goat cheese, garlic, etc and ends with a recipe that has been featured in the narrative. For those who want understand the relationship between the land, the food, and the people of Provence, this book is highly recommended.