Herbes de Provence: Seven Top Provencial Chefs and Their Recipes

by Anthony Gardiner

Book Overview

The chefs of seven of the top restaurants in Provence offer an original collection of recipes that feature the classic herbs of the region. A gorgeous, large–format volume, with 49 recipes and 120... This description may be from another edition of this product.

• Format: Hardcover
• Language: English
• ISBN: 1570762171
• ISBN13: 9781570762178
• Release Date: January 2002
• Publisher: Trafalgar Square Publishing
• Length: 142 Pages
• Weight: 2.05 lbs.
• Dimensions: 0.7" x 8.5" x 11.4"

Customer Reviews

Beautiful Melange of These Seven Herbs

Provence is known throughout the culinary world as a stronghold. Often, one is called upon in a recipe for "herbes de provence." This is a combo of seven of the herbes used in this region:bay, fennel, marjoram, rosemary, sage, thyme, and savory.Here, seven of their top chefs take one of the herbes and create a burst of recipes featuring that herb.Feast your eyes and tastebuds on such as: Pears and Strawberries roasted with thyme honey, Confit of Rabbit shoulder in olvie oil and blinis with bay and eggplant compote, Braised Mediterranean bass with lemon and sage, River Trout en papillote with fennel and white wine, Thin Tuna tart with marjoram vinagirette, Apple Confit with savory,vanilla ice cream.This is not for the faint not ready to find the ingredients and try out the techniques. For those who do, the results are superb, intense and fresh with herbes! Bon Appetit!