Provence: The Cookbook: Recipes from the French Mediterranean by Caroline Rimbert Craig

  • Oeufs mimosa (page 27)

    from Provence: The Cookbook: Recipes from the French Mediterranean Provence by Caroline Rimbert Craig

    • Categories: Egg dishes; Appetizers / starters; Canapés / hors d'oeuvre; Spring; French
    • Ingredients: eggs; tinned tuna; mayonnaise; capers; endive
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Notes about Recipes in this book

  • Garlic roast chicken

    • Delys77 on November 20, 2023

      Roasted a 1.5kg chicken at 395 for 70 minutes and this was a bit too long. 65 minutes might have been better. Flavour of bird was nice but the sauce is a bit fatty. There is no addition of wine or stock so it is essentially just drippings. Not bad, just very rich for our taste.

  • Olive and rosemary fougasse

    • KevinSeattle on February 14, 2022

      Very easy and straight forward fougasse; the timing as written worked like a charm. I brushed the finished bread with oil and sprinkled lightly with Maldon Salt and some fresh rosemary, served warm and aromatic.

  • Yogurt and apricot ice cream

    • Indio32 on June 27, 2021

      Holy cow this was good!! Used full fat Greek yoghurt and fresh apricots. Pureed 150g of the apricots and chopped the other 50g into small pieces to add some texture. Will cut down on the sugar next time from 100g to 25g.

  • Celeriac, carrot and red onion salad

    • Delys77 on November 20, 2023

      Nice little salad served with the remoulade. Given that the sauce is yogurt based it was quite light and healthy. I added a bit of lemon juice but other than that it was good as written.

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  • ISBN 10 0857835157
  • ISBN 13 9780857835154
  • Linked ISBNs
  • Published Jun 04 2019
  • Format Hardcover
  • Page Count 208
  • Language English
  • Countries United Kingdom
  • Publisher Kyle Books

Publishers Text


Provence is at the crossroads of many civilisations. It is an area that has seen successive waves of migration and its cuisine - which features ravioli, couscous, orange blossom - reflects this rich history. It combines both the exoticism of the Middle East and the rustic cosiness of rural French country cooking with the chic aperitif culture of the Riviera.

Written by a London woman exploring her French heritage, it is both a tribute to a disappearing way of life and a practical guide to cooking delicious Provençal recipes wherever you live. Includes Avignon Daube, a lamb shoulder simmered in white wine with herbs, as well as easy, no-fuss dishes set to become weeknight staples.

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