Sweet Basil, Garlic, Tomatoes, and Chives: The Vegetable Dishes of Tuscany and Provence by Diana Shaw

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  • A hearty omelet from Nice (Trouchia à la Niçoise)

    • sayeater on June 17, 2022

      A great way to use a bounty of chard! I had about 8 large bunches and this recipe itself used 2 of them. Easy to whip up for breakfast and have leftovers for a quick lunch or snack on the go. To me this is a frittata (not omelet as stated), the greens to egg ratio is really high. The egg pretty much just binds it so the chard and fresh herbs get to shine with a little boost from the parmesan. Simple, fresh, healthy.

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  • ISBN 10 0517582694
  • ISBN 13 9780517582695
  • Published May 01 1992
  • Format Hardcover
  • Language English
  • Countries United States
  • Publisher Random House USA Inc
  • Imprint Harmony Books

Publishers Text

In Sweet Basil, Garlic, Tomatoes, and Chives, Diana Shaw has created irresistible vegetarian soups and salads, hearty main courses, and delicious desserts inspired by the culinary traditions of two bountiful regions: Tuscany and Provence.

The cuisines of Tuscany and Provence are fresh, fast, and affordable. Historically they are resourceful peasant food, relying heavily on vegetables and grains, which make them an ideal subject for the author of Vegetarian Entertaining. Whether a stew, gratin, pasta, pizza, or pastry, each dish in Sweet Basil, Garlic, Tomatoes, and Chives takes full advantage of the herbs and produce these regions are renowned for, calls for no meat at all.

Divided into seven chapters, from sauces to desserts, this book includes some 130 time-honored recipes, combining herbs, grains, produce, and cheeses. Each dish in this collection is delicious, health-conscious, and easy to prepare, from Potato and Vegetable Soup to Tomato and Goat Cheese Salad with Basil, from Onion Tart to Creme Brulee.

Sprinkled throughout the book are warm and charming recollections from the author's journeys to the two regions. On every page of Sweet Basil, Garlic, Tomatoes, and Chives, you will relish her tales of Tuscany and Provence, and savor the vegetable dishes the seasons bring to hand.



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