Search Results for Cuisine - Narrowed by: Cooking, French -- Provençal style.SirsiDynix Enterprisehttps://wait.sdp.sirsidynix.net.au/client/en_US/WAILRC/WAILRC/qu$003dCuisine$0026qf$003dSUBJECT$002509Subject$002509Cooking$00252C$002bFrench$002b--$002bProven$0025C3$0025A7al$002bstyle.$002509Cooking$00252C$002bFrench$002b--$002bProven$0025C3$0025A7al$002bstyle.$0026ps$003d300?dt=list2024-05-17T03:37:22ZCuisine and recipes from Provence / Claire Lhermey ; illustrations by Lizzie Napoli ; translation by Julie Rossini.ent://SD_ILS/0/SD_ILS:3067532024-05-17T03:37:22Z2024-05-17T03:37:22Zby Lhermey, Claire, author.<br/>Call Number 641.59449 LHE<br/>Publication Date 1998<br/>Format: Regular print<br/>Provence to Pondicherry / Tessa Kiros ; photography by Manos Chatzikonstantis ; styling by Michail Touros.ent://SD_ILS/0/SD_ILS:2702592024-05-17T03:37:22Z2024-05-17T03:37:22Zby Kiros, Tessa, author.<br/>Call Number 641.5944 KIR<br/>Publication Date 2016<br/>Summary Tessa Kiros, renowned for her exquisite food and travel books, takes us ona fascinating journey across the globe to explore French culinary influencesin far-flung destinations. Her journey begins in Provence, where Tessa first fell in love with French food, and explores the Mediterranean region's links between the indigenous ingredients, flavours, materials and traditions.She then takes the path of early French explorers, travelling to the island of Guadeloupe in the Caribbean; Vietnam in South-east Asia; Pondicherryon the Bay of Bengal, India; La Reunion, a French island in the Indian Ocean; finally returning to France and landing in Normandy, where the cuisine is so different from the South of France. In each destination, Tessa delves into the history and culinary traditions of the country (or region), discovering how French cuisine has become embroiled with local ingredients and traditions.<br/>Format: Regular print<br/>Cooking in Provence / Alex Mackay with Peter Knab.ent://SD_ILS/0/SD_ILS:1288562024-05-17T03:37:22Z2024-05-17T03:37:22Zby MacKay, Alex, 1972-<br/>Call Number 641.59449 MAC<br/>Publication Date 2008<br/>Summary NATIONAL & REGIONAL CUISINE. Alex Mackay is the chef who runs Delia Smith's renowned cookery school in Norwich. 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, 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. This book provides not just a wonderful collection of mouthwatering dishes, but a slice of the warmth and beauty of Provence itself.<br/>Format: Books<br/>