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Patricia Wells at Home in Provence

Patricia Wells at Home in Provence

Photographer Robert Freson

About The Book

For the past fifteen years, Patricia Wells has been carrying on a love affair with a region of France, a centuries-old farmhouse, and a cuisine. Provence is uniquely blessed with natural beauty as well as some of the world's most appealing foods and liveliest wines Wells's culinary skills have transformed the signature ingredients of this quintessential French countryside into recipes so satisfying and so exciting that they will instantly become part of your daily repertoire.

Here are over 175 recipes from Wells's farmhouse kitchen, including whole chapters on salads, vegetables, pasta, and bread There are simple but imaginative “palate openers,” such as Tuna Tapenade and Curried Zucchini Blossoms, and soul-satisfying soups, with such delights as Monkfish Bouillabaisse with Aroli, Wells's own brilliant interpretation of a Provencal classic. When it comes to meat and poultry, Wells offers earthy daubes, the slow-simmered stews so beloved by the French, and such melt-in-your-mouth delicacies as Butter-Roasted Herbed Chicken You will savor Wells's fish and shellfish creations with recipes like Seared Pancetta-Wrapped Cod. And no meal would be complete without a delight from the treasure trove of desserts here, including Cherry-Almond Tart and Winemaker's Grape Cake.

Illustrated with famed photographer Robert Fréson's captivating pictures, Patricia Wells at Home in Provence is a book you'll want to revisit time and again.

About The Author

Product Details

  • Publisher: Scribner (October 19, 1999)
  • Length: 368 pages
  • ISBN13: 9780684863283

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Raves and Reviews

Florence Fabricant The New York Times There is hardly a recipe in this cookbook that does not insist on being tried and served to family and friends.

Patty LaNoue Stearns Detroit Free Press The photos alone will transport you, but the recipes will make you sign up for her cooking school in France.

Gillian Duffy New York magazine ...promises to produce yet another generation of home-schooled experts in pistous and daubes.

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