28 Days in Provence

A rich journey into the heart of French cuisine, this account re-engages with Provence's culinary tradition and inspires Francophiles and food lovers alike. Exploring village markets, cooking with local and seasonal produce, learning classic food techniques, and soaking up the culture are all part o [...]
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A rich journey into the heart of French cuisine, this account re-engages with Provence's culinary tradition and inspires Francophiles and food lovers alike. Exploring village markets, cooking with local and seasonal produce, learning classic food techniques, and soaking up the culture are all part of the daily life of a chef and his family on holiday. What began as a diary has become a beautiful record of regional food, including more than 60 original recipes--slow-cooked duck with honey and thyme, lamb cassoulet with preserved lemons, artichoke stuffed with ratatouille, and figs wrapped in olive oil brioche to name a few. To round out this luscious feast, the book offers many other tips and treasures, such as overviews of the region's wines as well as a personal guide to the best restaurants and hotels.