Publisher's Weekly Review
Provence has long been a magnet for artists, writers and those in search of a good climate. And yet, while Provence was the birthplace of Auguste Escoffier, the patron saint of French cooking, Provencal cooking itself has been relegated to the sidelines of French cuisine. It relies on simple ingredients like garlic, onions and anchovies, and therein lies its charm. Provence is composed of the Alpes Maritimes, Alpes-De-Haute Provence, the Vaucluse region, the Bouches-du-Rhone and Var. Within these five areas can be found lavender fields, Marseilles fishing boats and the celebrity-laden Cote d'Azur. Likewise, the cuisine varies, drawing heavily from its Italian influence and from local bounty from the sea and soil. This latest in Collins's ``Beautiful Cookbook'' series features recipes gathered by Olney ( Simple French Food ), who has clearly enjoyed himself while doing so. He ably introduces the reader to the traditions of Provencal cooking with clear, articulate recipes. The book is divided into 10 chapters, five of which discuss the history and gastronomic development of particular regions, the other five of which cover soups, fish, meats, vegetables and desserts. Olney also includes a useful glossary of terms from which the reader will learn how to make aioli, coulis and mirepoix, the building-blocks of Provencal cooking. He also includes valuable advice on matching Provencal wines with dishes. With its lush photographs of food and scenery, this is a book to savor, whether in the library or the kitchen. (Sept.) (c) Copyright PWxyz, LLC. All rights reserved
Booklist Review
Expect to be swept away by this luscious addition to the Beautiful Cookbook series. With fascinating, well-researched descriptions of each region's history and cultural peculiarities, as well as evocative photographs of Provenal life, the magical atmosphere of Provence is perfectly captured. Not least of all, look for exquisite photography accompanying Olney's treasure trove of recipes. Many of the dishes, such as classic stuffed tomatoes, will be accessible to beginning cooks, and other gastronomic pleasures will surely challenge even sophisticated gourmets. If nothing else, Olney and his cohorts provide a thrilling armchair excursion to one of the loveliest areas in France--with just the turn of a page. ~--Alice Joyce
Library Journal Review
Hard on the heels of Robert Carrier's Feasts of Provence ( LJ 8/93) comes this entry by Olney, widely respected as an authority on French food and wine. Olney, who has lived in France for more than 30 years, is the author of Simple French Food (1974) and the now-classic The French Menu Cookbook ( LJ 12/85. rev. ed.), among many other titles. In contrast to Carrier, who includes both new and old interpretations of Provencal cooking, he focuses on authentic regional specialties, many of them far less familiar than the ubiquitous ratatouille and bouillabaise. His knowledge and expertise are evident both in the thoughtful headnotes and in the 200-plus recipes. Gantie's background text lacks the spirit of Carrier's writing, and the photography in Feasts of Provence seems somehow more vivid, but these are relatively minor points. Most collections will find this title a necessary purchase as well. (c) Copyright 2010. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.
