Provence: The Beautiful Cookbook: Authentic Recipes from the Regions of Provence by Richard Olney and Jacques Gantie

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Notes about Recipes in this book

  • Celery gratin Durand (Feuilles de céleris à la ménagère)

    • holleya on October 20, 2018

      This recipe does NOT appear in the book's index but you can find it on Page 211. What a lifesaver EYB is!

  • Tuna Chartreuse (Thon à la Chartreuse)

    • mcvl on August 10, 2011

      9 August 2011 Our garden is overflowing onto the sidewalk with sorrel, armloads of which I threw into this wonderful dish. I like it better with the fish cut into chunks. Timing on huge slabs of fish is too difficult.

  • Grilled marinated mushrooms (Chanpignons au gril)

    • Aggie92 on June 01, 2016

      Fabulous! I had 1.5 pounds of large cremini mushrooms so I doubled the amount of marinade. Added the zest of the lemon to up the lemon flavor. I think you could skip the Herbes de Provence without any noticeable effect. Wound up marinating the mushrooms for a little over an hour due to a thunderstorm that decided to rumble over the house at the time I was set to start the grill. Really did not feel like turning into a lightning rod tonight ;-) I skewered the mushrooms along with some red onion and grilled for around 10 minutes. Could have used a couple minutes more, but I was hungry. Will definitely make these again.

    • twoyolks on October 25, 2016

      The mushrooms really pick up a lot of flavor from the marinade. However, I didn't care for the texture of the cooked mushrooms. It was still too raw and too rubbery.

  • Provençal sea scallops (Coquilles Saint-Jacques à la Provençale)

    • twoyolks on August 08, 2018

      This was a great way of cooking scallops and made a really great sauce. The butter, olive oil, garlic, parsely, and lemon work well together without overpowering the scallop flavor. This would work well with shrimp and probably other seafood.

  • Potato gratin with sorrel (Boulangére à l'oseille)

    • twoyolks on May 03, 2016

      The tartness of the sorrel makes for a lighter potato gratin than most. The instructions weren't clear as whether to include the water from cooking the potatoes and onions in the gratin. I added enough of the water to come halfway up the potatoes which worked well.

  • Provençal sautéed potatoes (Pommes de terre sautés à la Provençale)

    • twoyolks on November 08, 2016

      These are a really great, really simple side. The outside of the potatoes gets a little bit browned and picks up the flavor of the salt and olive oil while the inside is creamy. These are particularly good if you spread a little of the roasted garlic on them. The recipe calls for them to be cooked over low heat but I had to cook them closer to medium-low to actually get them to cook. I had to cook them longer because the temperature was too low initially.

  • Gratin of mashed potatoes and garlic with cheese (Mousseline au gratin)

    • twoyolks on December 20, 2016

      This was good but not as good as I expected based on the recipe description. The mashed potatoes aren't rich at all. The cheese flavor is somewhat muted. I think this would go very well with something grilled.

  • Sausages in rice (Saucisses à la ménagère)

    • KissTheCook on February 25, 2019

      7.94 - p. 128; simple & good.

  • Turnip gratin (Gratin de navets)

    • booth.smets on January 16, 2018

      I love the way this highlights turnips. In a pinch, I have supplemented turnips with potatoes, but there have to be turnips. I find that a bit of milk or turnip liquid sprinkled on the bread helps keep it from getting too dry.

  • Zucchini and rice gratin (Tian de courgettes)

    • peaceoutdesign on March 30, 2015

      Opps, cooked the rice first. I should have read the recipe more thoroughly. I came out a little runny as the uncooked rice was supposed to absorb the milk...Good anyway

  • Eggplant custard gratin (Gratin d'aubergines)

    • turnipgreens on August 18, 2020

      Olney says this eggplant dish is exquisite, and it is. This preparation stands alone as a main course in our house, it's that good! There is nothing long or complicated about this recipe. I steamed the eggplant before sauteing and browning in oil, to lessen the amount of olive oil it absorbed, but did not presalt & drain. The slight bitterness of the skin is welcome here as it is well-balanced by the rich custard. Another easy winner in this delightful book.

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  • ISBN 10 0002551543
  • ISBN 13 9780002551540
  • Linked ISBNs
  • Published Jun 18 1993
  • Format Hardcover
  • Page Count 256
  • Language English
  • Countries United States
  • Publisher HarperCollins Publishers Inc

Publishers Text

Each title in this award-winning series offers an exquisite region-by-region taste tour filled with culinary specialties and surprises. Included in each large-format volume are gorgeous food and landscape photographs

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