Provence is the fruit and vegetable garden of France, where much of its most beautiful produce is grown. These ingredients, combined with Provence's unique identity, position, and history have resulted in a cuisine full of heart, balance, and soul a cuisine that showcases its peoples' reverence for the produce, the changing seasons, and the land.
Caroline Rimbert Craig's maternal family comes from the southern foothills of Mont Ventoux, where the sun beats hard and dry, but aromatic herbs, vines, and fruit trees prosper. This is her guide to cooking the Provenal way, for those who want to eat simply but well, who love to cook dishes that rhyme with the seasons, and who want to recreate the flavors of the Mediterranean at home, wherever that may be.
To help you cook recipes from fresh ingredients, the book is organized by season. Here is a sampling of what's included:
SPRING
- white asparagus and vinaigrette
- nettle and asparagus brouillade
- saffron and tomato rice
- flageolet beans and artichokes hearts
- grand aïoli
- garlic roast chicken
- cerises au soleil - sun cherries
- gâteau aux cherises - cherry cake
SUMMER
- artichoke dip
- olive and rosemary fougasse
- tomato and blistered pepper salad
- tomates provençales
- pizza and pissaladière
- ratatouille
- wild rice and aubergines
- green beans
- courgette rigatoni
- sardines
- fig and rose ice cream
- yogurt and apricot ice cream
- plum chutney
AUTUMN
- toasted almonds
- tapenade
- tartines
- roasted autumn veg
- squash soup
- apple compote
WINTER
- olives
- winter salad
- celeriac, carrot and red onion salad
- one soup, two courses
- baguette pizzas
- leg of lamb with tapenade
- pâté
- chocolate orange gâteau
- christmas eve menu
- christmas day menu
- nougat