Cooking Provence: Four Generations of Recipes and Traditions by Joan Schwartz and Antoine Bouterin

  • Spice mixture for fish and seafood (page 26)

    from Cooking Provence: Four Generations of Recipes and Traditions Cooking Provence by Joan Schwartz and Antoine Bouterin

    • Categories: Spice / herb blends & rubs; French
    • Ingredients: fennel seeds; dried thyme; ground cumin; allspice berries; dried lemon peel; dried rosemary; saffron threads; bay leaves; dried lavender flowers
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Notes about Recipes in this book

  • Codfish baked with potatoes (Gratin de morue et de pommes de terre)

    • Nancith on June 07, 2023

      I can only comment on the veg portion of this recipe since I didn't eat the cod. Luscious & super flavorful potatoes & onions! This could be made w/o the fish & served as a side for lots of other meats (or as a main by itself). I used vegan "chicken" broth instead of real chicken broth. Whole cloves seemed like a weird addition along with bay leaf, but it was so tasty. Slicing the potatoes super thin is a bit time-consuming w/o a mandolin but you definitely want to do that. The title is a misnomer as the dish is cooked in a skillet on the stove, & not in the oven.

  • Chick-pea stew (Ragoût de pois chiche)

    • AstonAngel on April 17, 2024

      The best onepot meal to cook on holiday

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  • ISBN 10 002513955X
  • ISBN 13 9780025139558
  • Published Sep 26 1994
  • Format Hardcover
  • Page Count 384
  • Language English
  • Countries United States
  • Publisher John Wiley & Sons
  • Imprint Hungry Minds Inc,U.S.

Publishers Text

4 generations of recipes (200+) & traditions of southern France that formed N.Y.'s great Le Perigord chef. A wonderful cookbook. Color photos.

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