COOKING IN PROVENCE
Inbunden bok. Ebury Press. 2008. 192 sidor.
Nyskick. Skyddsomslag i nära nyskick.
–– ABSOLUT NYSKICK, verkar oläst! – Obet. kantmärken på skyddsomslaget. – Se fler bilder! ––
Alex Mackay is the chef who runs Delia Smith's renowned cookery school in Norwich; a man she has described as having a 'rare and special gift' for cookery. After working with Raymond Blanc, first as a sous-chef at Le Manoir au Quat' Saisions then as Director of Blanc's cookery school, in 2000, Alex and photographer Peter Knab opened Le Baou d'Infer, a cookery school in the heart of the Provencal countryside.
• Cooking in Provence is a collection of recipes born out of this experience - dishes cooked by Alex and his students and inspired by their love not just of the intoxicating flavours and food of the region, but its way of life.
• The recipes reflect the changing seasons, from refreshing summer dishes such as Salade Nicoise and Pissaladiere to the warming comfort of Daube en Boeuf and Bouillabaisse, authentically evoking the region's unique identity.
• Peter Knab's stunning photographs sit alongside Alex's vivid descriptions of the scenery, markets and people. Together they conjure a vision of Provence and the food integral to the region - from the fish caught along its beautiful coastline, to the aromatic herbs and vegetables harvested from its fields and the fruit grown in its orchards.
• This book provides not just a wonderful collection of mouthwatering dishes, but a slice of the warmth and beauty of Provence itself.
"Alex is the most amazing teacher in the kitchen! – I've owned this book for about a year and in that year, I've been lucky enough to go on two of Alex's cookery courses. Firstly, Alex is the most amazing teacher in the kitchen; each course I went on, I got back home and my cooking skills were turbo-charged for weeks! Cooking in Provence is more than just a fantastic guide to southern French cooking, it's one of the few cookery books I keep in the kitchen all the time and use all the time. The aioli, fougasse and tomato tarte I make all the time with total success. I've also tried a number of other recipes, usually, foolishly (as first time), when the in-laws are coming around, and they have all worked beautifully - especially the pissaladiere (caramelised onion tart) and the chicken in red wine with is like coq au vin but much better with the addition of orange zest & the very French garnish. Can't recommend enough - & try and get on one of his courses!"
–– GLÖM INTE ATT TITTA PÅ ALLA MINA ANDRA BÖCKER! –– Samma fraktpris oavsett hur många böcker du beställer! (Gäller inom Sverige)
