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Cooking in Provence (Anglais) Relié – 3 avril 2008

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Descriptions du produit

Revue de presse

"I watched Alex Mackay become a master during his time with me at Le Manoir aux Quat' Saisons... I think he was probably a Provençal gourmet in a former life. The recipes in this book show his passion and knowledge while taking you on a tour of all the things I love to experience whenever I'm in Provence" (Raymond Blanc)

"Alex Mackay is a brilliant chef... with a rare and very special gift" (Delia Smith)

"The perfect insight into French food without any airs and graces" (Anthony Worrall Thompson The Express)

"Just reading through the recipes in this book is enough to make you want to get down to your local farmers' market, snap up the best ingredients on offer and get cooking....great descriptions of the people and scenery in a way that really brings the region to life" (Michelle Stanistreet Sunday Express)

"The perfect purchase for any foodie" (Heat)

Présentation de l'éditeur

Alex Mackay is the chef who runs Delia Smith's renowned cookery school in Norwich; a man she has described as having a 'rare and special gift' for cookery. After working with Raymond Blanc, first as a sous-chef at Le Manoir au Quat' Saisions then as Director of Blanc's cookery school, 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, from refreshing summer dishes such as Salade Niçoise and Pissaladiere to the warming comfort of Daube en Boeuf and Bouillabaisse, 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 - from the fish caught along its beautiful coastline, to the aromatic herbs and vegetables harvested from its fields and the fruit grown in its orchards. This book provides not just a wonderful collection of mouthwatering dishes, but a slice of the warmth and beauty of Provence itself.

Détails sur le produit

  • Relié: 192 pages
  • Editeur : Ebury Press; Édition : New Ed (3 avril 2008)
  • Langue : Anglais
  • ISBN-10: 0091924944
  • ISBN-13: 978-0091924942
  • Dimensions du produit: 19 x 2,5 x 24,1 cm
  • Moyenne des commentaires client : 5.0 étoiles sur 5  Voir tous les commentaires (1 commentaire client)
  • Classement des meilleures ventes d'Amazon: 167.627 en Livres anglais et étrangers (Voir les 100 premiers en Livres anglais et étrangers)
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Format: Relié
Ce livre inspire les plus gourmands!
Belle présentation & des recettes qui vous mettent l'eau dans la bouche! Bonne appétit!
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Commentaires client les plus utiles sur Amazon.com (beta)

Amazon.com: 4 commentaires
2 internautes sur 2 ont trouvé ce commentaire utile 
Cooking in Provence 9 août 2013
Par Mjbutt - Publié sur Amazon.com
Format: Relié
We happened on this book on a recent trip to Provence and what joy it gave us to cook the fantastic recipes with wonderfully fresh spring produce. Alex captures the incredible flavours, colours and textures that is the food of Provence and translates them into recipes that are easily reproduced in any home kitchen. This book is pure magic.
1 internautes sur 1 ont trouvé ce commentaire utile 
Appetizing... on several different levels... 24 octobre 2014
Par John P. Jones III - Publié sur Amazon.com
Format: Relié
Ah, Provence, to savor its flavors again. Some British friends gave us this book at "our" gite in Provence, with a dedication: "Here's some inspiration for the next decade." And with all those twists and turns that life can dish out, as it were, this book does remain that: an inspiration, as though one more was needed, to return to Provence.

Just for the photographs alone, this book is an essential purchase. Peter Knab has done the photography, and my British friend, who is also professional photographer explained how difficult it is to realistically photograph food dishes. And every picture is flawless. Time, and time again, Knab gets the light just right. He leavens the food pictures with a well-balanced selection of Provencal scenes, including the long outdoor table, wine glasses already half full, awaiting your arrival.

Alex Mackay is a New Zealander who did his apprenticeship in Michelin-starred kitchens in Courchevel, Beaune and Tours, before teaming up with Knab, and opening Le Baou d'Infer cooking school in the heart of the Var departement, half way between Hyeres and St. Tropez, with the local market being at Cogolin. There is not an index to the recipes, so I'd estimate them to be around 100, each one a "must" before you shake off your mortal coil.

Regrettably, this book seems to have been a "high water mark" of a dream. I received the book, the first edition, in the year it was published, 2003, and the cooking school closed its doors in 2004. And I can find no explanation for its demise, with Mackay apparently running another cooking school in England.

The only criticism of the book is that some of the text must have been written after one too many pastis. Hyperventilating? In the section entitled "Au Bord de la Mer," Mackay says, in regards to the local fish market: "Each fishmonger is so, so proud and truly enthusiastic... the fishmonger is deftly scaling, gutting and lovingly packaging your choice." Hum.

Alas, the "catch," as it were, is in the title. It is cooking IN Provence, and so many of the ingredients cannot be replicated elsewhere. And who would not want to enhance one's appetite with a walk along "au bord de la mer," along the edge of the sea, in those rock pools at low tide, and that wonderful stimulating aroma, the salt you can literally taste, and then return for some wine and oysters, simply prepared, a feast to satiate, and to be shared. Despite the overblown text, 5-stars, plus, for the continued inspiration.
2 internautes sur 2 ont trouvé ce commentaire utile 
Terrific Book 18 janvier 2013
Par Robert McCall - Publié sur Amazon.com
Format: Relié Achat vérifié
We're getting ready for a trip to Provence and thought this book would be useful. It's well written, beautifully illustrated and filled with recipes and stories. Highly recommended.
Fantastic cooking in France 30 août 2014
Par ANNK - Publié sur Amazon.com
Format: Format Kindle Achat vérifié
I'm in the South of France and will do each and every recipe here. What a terrific idea book. Great.
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